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Mince Meat Cutlets


By Ruchik Randhap (Delicious Cooking) (Visit website)



The mince meat cutlet has been a staple of every Mangalorean household and is a much loved meal accompaniment/anytime snack. I have grown up tasting cutlets that were usually prepared for small gatherings/parties at home & every grandma/mom would know to whip up one in no time with the help of an apparatus which is the ancestor of today's food processor. All ingredients would go into the mincing machine & out came the mixture, ready to be fried into patties. The favourite of every child who steals one from the kitchen before dinner was announced & ofcourse a great accompaniment for those high on spirits! Cut to 2010, the fragrance wafting from my kitchen reminded me of a childhood that will never return






You Need:

Beef/chicken mince - 1kg
Onions - 3
Green chillies - 3 or to the taste
Ginger - 1 inch
Garlic - 8 cloves
Coriander leaves - 7-8 stalks
Mint leaves - 3-4 stalks
Pepper powder - 1/2 tsp
Cinnamon powder - 1/4 tsp
Clove powder - 1/4 tsp
Star aniseed - 1/4 tsp (optional)
Turmeric - 1/4 tsp
Vinegar or juice of 1/2 a lime
Potato boiled - 1 large
Salt to taste
Oil for frying
Bread - 1 slice (optional)
Bread crumbs or fine rawa
Eggs - 2 (1 whole & 1 white)

Method:
Wash & cook the mince with vinegar or lime juice & salt till all the water dries upBoil the potato & mash it wellMince onion and fry in 1/2 tsp oil till paleMince green chillies, ginger & garlic, coriander & mint leaves and add to the onions & fry for 1 minuteTurn off the fire & set aside. Add the powders (pepper, cinnamon, clove, turmeric) and mix well. Add the mashed potato, mince, 1 egg. If the mixture is soggy add the bread sliceBeat the egg white & set aside in a bowl. Place the breadcrumbs on a plate.Shape into balls & flaten them in the centre of your palm & dip each patty in the egg white & then roll it over the breadcrumbs & fry on medium low fire till both sides are golden brownServe hot with mint chutney or tomato ketchup or with steaming rice & curry 


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