Mince meat ½ kgOnion finly chopped 2 tablespoonGarlic ginger paste 1 teaspoonGreen chillies finely chopped 5 - 6Coriander leaves chopped 2 - 3 tablespoonChilli flakes 3 teaspoonGaram masala powder 1 teaspoonRoasted cumin crushed 1 teaspoonSalt 1 & ½ teaspoon or as per taste3 Bread slices (remove crusts, soaked in water & squeezed well) 3 eggs well beaten season with salt and pepperBread crumbs for coating the cutlets as requiredOil for frying
Make sure the mince meat has been minced twice.Add all the ingredients to the mince meat except for the bread crumbs and eggs and mix well.Cover and leave to marinate for few hours in the refrigerator. When you want to fry the cutlets, remove the marinated mince from the refrigerator and leave aside to come to room temperature. Spread bread crumbs on a flat plate.Take some quantity of mince mixture and roll it into an orange size ball.* *Flatten this ball into ½ cm thick cutlets with the help of your palm, spreading and pressing gently the breadcrumbs on both the sides of cutlets.Then dip in the beaten eggs, before placing in the hot oil of a frying pan.Shallow fry the cutlets on a medium flame till golden brown.Serve hot with tomato ketchup/hot sauce.
INFO & TIPS
The cutlets need to be handled carefully while coating in breadcrumbs or dipping in eggs, as they are quite delicate.
Use the fingers of both the hands to support them, else they will break apart.