ANGLO-INDIAN MINCE CUTLETS
A popular dish in every home from time immemorial. A delectable combination of ground meat either beef or mince with boiled and mashed potatoes seasoned with pepper, mint leaves, with a hint of finely chopped garlic, ginger and green chillie to add that extra zing. The cutlets are dipped in beaten egg and crumb fried. They make a delightful como with Rice and Pepper Water or Dol Curry for lunch or eaten at Dinner Time with Bread. They could also be served as a snack at parties.
Serves 6 Preparation Time 1 hour
½ kg fine beef or lamb mince
1 teaspoon chopped ginger and garlic
2 green chilies chopped finely
1 small onion finely chopped
1 teaspoon pepper powder
Salt to taste
A few mint leaves chopped or ½ teaspoon mint powder
3 tablespoons oil
1 egg beaten
2 tablespoons breadcrumbs
3 large potatoes
Boil the potatoes, remove the skin and mash well. Keep aside. In a pan add the mince, ginger, garlic, onions, mint, green chilies, pepper powder and salt with a little oil and cook till the mince is dry. Remove from heat and cool for some time. Mix it well with the potatoes. Form into oval or round shaped cutlets, flatten and dip in the beaten egg then roll in the breadcrumbs. Heat the oil in a flat pan and shallow fry the cutlets on low heat till golden brown on both sides.
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