Beef mince – 1 kgget good quality mince without the rough cartilage bits
Potatoes – 3 largeboiled and mashed
Red onion – 2 largefinely chopped
Garlic – 5 clovesfinely chopped
Ginger – 1 inchfinely chopped
Green chillies – 7-8finely chopped (the quantity can be varied according to the type of chilli used)
Black pepper – 2 tsp
Salt – to season
Coriander powder – 1 tsp
Egg – 2-3beaten well
Bread crumbs – enough to coat the cutletsis store-bought, one packet should be enough but if making at home, make crumbs from half a pack of bread
Coriander leaves – 1 cupfinely chopped
Vegetable oil – for deep frying
Instructions
Boil the potatoes in salted boiling water, drain and pat dry, mash and keep aside.
In a large wok, heat 2-3 tbsp oil, add the beef mince, onion, garlic, ginger, green chillies, salt, pepper and coriander powder. Saute for about 5 minutes till the rawness of all ingredients is removed.
Transfer to a large bowl; add the mashed potatoes and coriander leaves. Mix thoroughly and form oval shaped patties.
Beat the eggs in a bowl and keep aside.
Spread the breadcrumbs in a large, flat plate and keep aside.
Take each patty or cutlet, dip well in the egg mixture and roll in the breadcrumbs till coated evenly. Do this for all cutlets.
Heat oil in a deep pan and deep fry the cutlets. Serve hot with chutney of choice.
Notes
You can make the cutlets in large batches and store in the freezer. Make sure that the cutlets are coated well with egg and breadcrumbs so that these do not stick to each other.