Having a cup of hot coffee or tea with a spicy meat cutlet is like having your best friend over for a sleepover and talking to her about your deep secrets!
For me the tea and spicy cutlet is a perfect match! Like Laila Majnoo!!
Major tips for making crispy cutlets are to keep the moisture content of the cutlet mixture minimal and frying it at a fairly high temperature
1. Beef – 500gms
2. Onions – 300 gms
3. Boiled Potatoes – 1 kg
4. Ginger garlic paste – 2 tsp
5. Green Chillies – 5
6. Curry Leaves – 1 stalk
7. Coriander leaves – ½ bunch
8. Turmeric – 1 tsp (divided)
9. Black pepper – 3 tsp
10. Garam Masala – 1 tsp
11. Salt – 3 tsp
12. Eggs – 2
13. Breadcrumbs – 3 cups
14. Oil – 3 tbsp.
1. Cook the potatoes in microwave for 7 min. Put the potatoes in a glass bowl covered with cling wrap (poke some holes in the cling wrap). Let it cool.
2. Once cooled, peel the potatoes and grate it in a grater. (best way to mash the potatoes)
3. Start off with cooking beef with ½ tsp turmeric and 1 tsp salt in a pressure cooker.
4. Once cooked, mince it in a chopper finely (don’t let it be pasty. For optimal mince pulse the processor a couple of times, then let it run continuously for a couple of secs).
5. Finely chop the onions.
6. Heat oil in a pan and sauté the onions till lightly golden.
7. Add the green chillies and sauté till the raw smell goes away slightly. Add ginger garlic paste to this and let it cook for a few seconds.
8. Add all the powder spices and salt to this.
9. When all the mixture is coated with the masalas add the minced beef to this.
10. Let it cook for 5 min. Toss it around so that it doesn’t stick to the pan.
11. Add the curry leaves and coriander leaves and let it cook for another 2 min.
12. Switch off the flame and let it cool completely.
13. Add the mash potatoes to this mixture and mix well so that the beef masala and the potatoes have combined well.
14. Taste this mixture. If you feel the spiciness level or salt is less, now is the time to add some more pepper powder or salt.
15. Once the mixture is done, make it into the shape of a flat disk.
16. Beat the eggs lightly in a deep bowl. Put the breadcrumbs in a plate.
17. Dip the cutlets into egg mixture first. Then coat it with the breadcrumbs mixture.
18. Spread the cutlets on a baking tray so that it doesn’t touch each other.
19. Once all the cutlets are done, place the tray in refrigerator for ½ an hour before you fry them. This will reduce the breadcrumbs from falling into the oil.
20. If you are not frying it immediately, place the entire tray in the freezer. After a couple of hours, you can take them out and pack in zip lock bags.
21. When you are ready to fry them, put the bags out for ½ and hour. This method of freezing is called flash freezing. The cutlets won’t stick to each other when you are taking them out for frying.
22. To fry the cutlets, heat oil in a deep pan. To check if the oil is of the right temperature put some breadcrumbs from the cutlet into the oil. If it comes up immediately, it’s time to fry!
23. Place the cutlets in the oil and let it turn into golden brown colour.
• If you feel the cutlet mixture is wet, put some breadcrumbs and mix them. Don’t overwork the mixture. Let it stay for half an hour and then proceed to make the cutlets.
• This batch will give you around 50 cutlets.