Beef Cutlets

READY IN: 45mins
YIELD: 16 cutlets


  • 12
    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)
  • 34
    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
  • 14
    teaspoon turmeric powder
  • 12
  • 3
    onions, minced fine
  • 12
    mint leaves, chopped
  • 12
    bunch cilantro, chopped
  • 2
    green chilies (deseeded and chopped fine)
  • 1
    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)
  • 1
    egg, beaten
  • semolina or breadcrumbs, to coat
  • oil, for shallow frying


  • 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).