(Of course i know it’s not the prettiest picture I’ve put up but i couldn’t resist clicking a picture when my 2 year old reached out for a piping hot cutlet!)
Ingredients
Beef (boiled and pulled apart into shreds- 500g
(Tip: This is the twist folks, rather than a mince, use boiled beef that’s pulled apart. I swear you will have everyone asking for what you did different)
2 large onions (finely chopped)
1 large tomato (finely chopped)
Large piece ginger, 7 pods garlic, 5 large green chillies (finely chopped)
Garam masala- 1 teaspoon
Cracked pepper- 2 teaspoons
Chilli powder- 1 teaspoon
Coriander powder- 1 teaspoon
Soy sauce- 1 teaspoon
Tomato sauce- 1 teaspoon
2 potatoes and 1 carrot (boiled and roughly mashed)
Coriander and mint leaves- a mixed handful
Salt- as per ur liking
Egg- 2
Breadcrumbs- enough to coat all cutlets
Oil- for deep frying
To prepare the cutlets
– Dry fry the pulled beef, finely chopped onions, chilli, ginger, garlic and tomato in a kadai
– Once most of the water evaporates, put the mixture into a large saucepan and dry fry till there are no juices in the pan
– Add all the masalas, stir well and add salt to taste
– Add the soy and tomato sauces
– Once it is cooked to a deep brown colour, add in the roughly mashed potato and carrot and mix so that the veges are evenly distributed in the meat mixture.
– Mix in the chopped coriander and mint leaves
– Crack the eggs and whisk in a bowl. Add breadcrumbs onto flat plate
– With clean hands make balls with the meat mixture and press into firm, thick patties
– Dip the patties into the egg and then roll in the breadcrumbs till the patties are coated completely
– Rest in the fridge for half an hour and deep fry. Serve it up with your favorite condiment and enjoy!