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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Cutlet , in French côtelette , côte means rib , was originally a French invention that gained a world-wide popularity . It is a croquette made of minced meat or vegetables . Growing up I loved the way my aunt do it . Read more . She used to deep fry the lamb ribs battered with egg yolk and breadcrumbs like australians . But I like the russian version with a mixture of abit Indian . Ingredients:
1 1/2 c minced meat pressure cooked with salt and tumeric pwd for 5 mins |
or 2 c steamed vegetables |
1 onion , 2 green chilli , 1 tsp curry leaves - thinly chopped |
1 tbsp ginger garlic paste |
pinch of meat masala pwd |
1 tsp black pepper pwd |
2 slices of whole meal bread |
1 egg , slightly beaten |
6 tbsp breadcrumbs |
Directions:
1. Fry the pressure cooked meat on high heat until all the liquid evaporates . Set aside in a wide glass bowl .
2. Stir fry the onion , chilli , curry leaves , ginger garlic paste and the meat powder in oilve oil .
3. Add to the meat and sprinkle some pepper pwd .
4. Remove the crust and soak the bread in running water for few secs .
5. Squeeze it out and add to the meat mixture
6. Check the salt .
7. Roll into a cylinder or disk or into balls and flatten abit .
8. Dip in the egg mix and then in breadcrumbs
9. Shallow fry until golden brown .
10. Serve hot .
11. .....................................................................................................
12. Vegetable cutlet , the filling is a combination of the mashed potatoes and vegtables , onion, green chillies, spices and salt , cooked for abit together.
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