Recipe by Girl from India
This is my cutlet recipe. I add with a little grated coconut added for a twist sometimes. I like to serve these with a tomato sauce or a dipping sauce, as an accompaniment to Pulao and raita or even dal and rice. Not very sure of the yield as it varies depending on the size of my cutlets. I do not like monotony so the the sizes vary ;)
Top Review by Latchy
These were just so tasty, followed the recipe exactly, used desiccated coconut with the 1/2 cup of water, but didn't actually get a coconut flavour. I used 2 Jalapeno chillies (green) so they were rather spicy and made my cutlets big so only got 8 of them. Great recipe.
- 1⁄2 kg beef mince (as fine as you can get or you can give it one round in a blender)
- 2 tablespoons soya sauce
- 2 tablespoons lime juice or 2 tablespoons vinegar (I use vinegar mostly)
- salt (take into consideration the amount of salt that is in the soya sauce you use)
- 3⁄4 inch cube gingerroot, minced fine (I sometimes use even more)
- 6 -8 cloves garlic, minced fine
- 1 teaspoon cumin seed, roasted and ground
- 1 teaspoon coriander seed, roasted and ground (I make my own cumin and coriander powders this way and keep them in airtight bottles for upto a week)
- 1 teaspoon cayenne powder
- 1⁄4 teaspoon turmeric powder
- 1⁄2 teaspoon garam masala powder
- 3 onions, minced fine
- 12 mint leaves, chopped
- 1⁄2 bunch cilantro, chopped
- 2 green chilies (deseeded and chopped fine)
- 1 cup freshly grated coconut or 1 cup desiccated coconut or 1 cup unsweetened coconut (if you are using dessicated coconut or unsweetened coconut instead of the fresh then soak in 1/2 cup) (optional)
- black pepper
- 1 egg, beaten
- semolina or breadcrumbs, to coat
- oil, for shallow frying
Directions See How It's Made
- Mix all upto the egg ingredients well.
- (You can blend them together too to a coarse paste for a variation) Form into 16-18 cutlets that are of a diameter of around 2 inches when flattened or make them 3 inches across so get around 11-12.
- Coat with the bread crumbs or semolina (I prefer the semolina).
- Heat a little oil in a pan (maybe a tblsp per round) to a medium high and shallow fry on low for around 5-6 minutes on each side (as many as the pan can take per round) or till they are cooked to the level you like.
- Add a little more oil if you require.
- I normally use non-stick pans and so need a minimum of oil.
- (1 litre lasts over a month and a half in my household).