Portions: 10 cutlets
Suggestions for accompaniments: Beer
Filling:
Mince – 500gms
Tomatoes – 3
Green chilles – 4
Onions – 2 medium sized
Chilli powder – 1/2tsp (depends on how hot the chilli powder is, and how many chillis)
Saffron – 1/2 tsp
Salt – to taste
Ginger Garlic paste – 1/2 tsp
Mint – 1 bunch
Cinnamon – 2 to 3 small size sticks
Cardamom – 5 to 7 (based on size)
Cloves – 8
Wrap:
Potatoes – 1kg
Pepper powder – to taste
Salt – to taste
Eggs – 2
Oil – For the filling and frying
Preparing the filling:
Chop tomatoes, onions and mint finely.
Grind spices to fine powder.
Heat a little oil in a cooker and dump all ingredients marked ‘Filling’ together.
Add very little water.
2 whistles
Dry all the excess water while keeping the cooker open on sim.
Getting the wrap ready:
Pierce the potatoes with a fork and put it into the microwave for 5 minutes. Keep it longer if the potato isn’t fully done.
Peel the potatoes, mash and add pepper powder and salt to taste.
Bringing them together:
Rub a little oil/ghee onto your palms.
Take a portion of mashed potato, knead it into a small ball. flatten on your palm.
Fill this with mince and close. Pat it down gently till it forms a patty.
Whip the egg white of two eggs along with a tsp of cold water and salt to taste. Add the yolk and stir in.
Dip the patty in egg and fry on a pre-heated pan. [Alternately, dip the cutlet in breadcrumbs / cornflower to make the outer layer crispy.]
Turn when one side is golden brown.
Fry the other side till it matches the first side and if possible roll the patty on the hot pan along the narrow edge to cook the sides as well.
Tips:
Use a flat frying pan so that the cutlets can be turned easily.
Use a spatula to turn the cutlets.
Don’t overcook the potatoes, else the cutlets won’t maintain the correct shape.
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