Meat Cutlets

By khatoon December 2, 2014

Yield : 20 Cutlets

Ingredients

ground meat of your choice - 1 lb
onion, finely chopped - 1 medium
ginger paste - 1 tbs
garlic paste - 1 tbs
lemon juice - 1 tbs
(level) salt - 1 tsp
green or red chili paste - 1 tsp
cumin seeds, ground - ¾ tsp
coriander seeds, ground - ¾ tsp
turmeric powder - ½ tsp
fennel seeds, ground - ½ tsp
cinnamon powder - ½ tsp
clove powder - ¼ tsp
cardamom powder - ¼ tsp
nutmeg powder - 1/8 tsp
black pepper powder - 1/8 tsp
bunch of fresh cilantro leaves, plus one cup water - 1 small
slices of brown bread, preferably a week old - 5 thin
mint paste - 1 tsp
besan (chickpea fl our) - 2 tbs
egg - 1
fine breadcrumbs - ½ cup
oil - 1 tbs
oil for frying - 2 cups
water for coating - 3 eggs + ¼ cup

Instructions

Wash the cilantro leaves in plenty of water to remove
sand, drain off the water and grind the leaves to a
smooth paste, with one cup of water. Strain and
separate the pulp from the liquid.
Soak the bread in this liquid and save the paste.
In a large bowl, combine the meat with 2 tbs cilantro
paste, chopped onions, ginger paste, garlic paste,
lemon juice, salt, chili, cumin seeds, coriander seeds,
turmeric powder, fennel seeds, cinnamon powder,
clove powder, cardamom powder, nutmeg powder,
black pepper powder, mint paste, besan, and 1 tbs oil.
Strain the liquid from the soaked bread. Mix the
squeezed out bread with the meat mixture. Keep the
mixture in the refrigerator for 1 or 2 hours to develop
the fl avor.
Take out the meat mixture, whisk 1 egg and add to
the mixture, binding it with the breadcrumbs. Adjust
spices and seasonings according to your taste.
Heat a non-stick iron wok with 2 cups oil. Make round
patties from the meat mixture and fry 3 or 4 at a time,
turning until both the sides are cooked. Strain in a
colander, keep aside until all the patties are done.
Whisk 3 eggs with ¼ cup water. Coat the fried patties
with eggs and fry in hot oil, three at a time. Serve with
chutney or salad of your choice.
A crowd pleasing appetizer dish!