Minced meat cutlets

Cutlets are a great accompaniment to any meal. They can be had as starters by themselves or can be eaten with pao, especially as a snack before dinner. Many years ago, when I was studying in Goa, going to Miramar for cutlet pao was an exciting event and my friends and I looked forward to that trip. We also loved the choris pao, squid masala, sorpotel pao and other delicacies. Mind you these treats were sold off the cart on the street and were quite popular with the locals as well.

The recipe I share with you today is borrowed/ learnt from my MIL. Whatever I am in the kitchen today is due to her encouragement and guidance. She has taught me many things inside the kitchen and other wonderful things about life. What can I say, I’m a lucky girl!

Ingredients:

1. Mince meat (beef) – ½ kg
2. Turmeric – ½ tsp

Method to cook the mince:

1. Wash and drain the mince on the drain board.
2. Put a pan on the stove, and put the mince and the turmeric, dehydrate the mince completely.
3. Once dehydrated you could mince it further in a mixer. Keep aside.

Ingredients:

1. Onion – 1 medium (finely chopped)
2. Tomato – 1 medium (finely chopped)
3. Ginger Garlic paste – 1 tbsp
4. Coriander leaves – a few sprigs
5. Green chilly – 2 nos (finely chopped)
6. Egg – 1 no
7. Bread crumbs – as required
8. Oil – as required
9. Salt – as required

Method:

1. Heat oil in a pan, fry the onions, add salt, fry till translucent, add the green chillies and tomatoes, fry well, and add the ginger garlic paste.
2. Cool the above mixture and then give it a twirl in the food processor or a mixer.
3. Mix the cooked mince into it and the egg. Make small cutlets.
4. Roll in the bread crumbs and shallow fry.

**Personally I prefer to mince the meat once it has been dehydrated, but that is completely optional.

Always use chillies, oil and salt as per individual preferences and palate.
I have never used chicken mince to make cutlets but I'm told it can be substituted, so please use your discretion.