Ingredients: (Approx.) (Yields around 18-20 cutlets)
- 2 ½ cup cooked and minced chicken/beef, loosely filled
- 1 large big onion finely chopped
- 1 tbsp ginger minced
- ½ tsp garlic minced
- 1 tbsp green chillies minced (around 4-5 nos)
- ½ tbsp curry leaves finely chopped
- ½ cup boiled and mashed potato (1 medium potato)
- 1 ½ tsp freshly crushed pepper powder
- ¾ - 1 tsp garam masala
- Salt to taste
- 1 egg beaten
- 1 cup bread crumbs or powdered rusk
- 1 tbsp oil + more for shallow frying.
- Heat 1 tbsp oil in a shallow pan, and sauté finely chopped onion and when it turns transparent, add minced ginger, garlic, green chillies and curry leaves and cook until everything is soft, in low flame, without burning any of the ingredients. Add pepper powder and mix well; add garam masala and combine everything together, adding a tinge of salt. Now add the minced meat to this mixture and stir well and thoroughly combine the minced meat with the mixture. Next add the boiled and mashed potatoes and blend well and adjust the salt and if you think, you require more spice, add one or two pinch of pepper powder and masala and mix well and turn off the stove. (Note: For the minced meat, I pressure-cook cubed chicken breast or beef with a simple marinade of salt, pepper powder, a couple of green chillies, ginger and garlic and when cooked and cool enough, mince them in a food processor. For the mashed potatoes, boil and cook the potatoes until they are soft and mash them with a fork.)
- When the mixture is cool enough to touch, divide the mixture into small elongated balls and shape them into a round or oval shapes, patting gently with a flat side of the knife, from all sides of the meat balls, until all the cracks that form in between are sealed well.
- Keep a bowl of bread crumbs and a bowl with beaten egg ready. Dip each of them in beaten egg and then roll them in bread crumbs, coating all the sides evenly. Do this one by one. Once more pat them with the flat side of the knife and remove excess bread crumbs and make them firm.
- Heat oil for frying; when the oil is hot, shallow fry the cutlets, in low-medium heat, until they turn brown as in the picture.
- To serve: Serve warm with ketchup or “challas”. To make challas, chop some fresh big onions and squeeze fresh lemon juice to it and sprinkle with some salt.
Meet meat Cutlet's cousin Meat Rolls in White sauce.