This Beef cutlet recipe specifically reminds me of my childhood, when my Mom used to make occasionally. It has has been one of my favorites in my book of recipes for years since I’ve been away from home.
It can be a light afternoon snack, appetizer or a side. They are best when served hot, and you can’t resist the aroma that circulates from the kitchen to the entire home.
Preparation time: 15 minutes
Cook: 15 minutes
Makes: 12 cutles
Minced beef – 250 g
Vegetable oil for deep or shallow frying
Medium Onion – 1, chopped thinly
Ginger – 1 tsp
Garlic – 1 tsp
Green Chili – 1, chopped
Pepper powder – 1 tsp
Garam Masala powder – 1 tsp
Egg – 1
Salt – 1/2 tsp
Bread Crumbs – 1/2 cup or as required (optional, see notes)
1. Wash the minced beef in a strainer and squeeze out all the liquid possible. Transfer it into a separate container and prepare the rest of the ingredients.
2. Combine onion, ginger, garlic, green chili, pepper powder, garam masala powder, salt.
Add 1 whole egg.
3. Mix together everything. Make these into little patties with even thickness.
4. Coat them with breadcrumbs on each side. Tap for any excess breadcrumbs.
5. Heat vegetable oil in a deep frying pan. When its hot enough, place the prepared beef patties in oil without overcrowding it. Brown on each side turning gently.
6. Fry for 3 – 4 minutes on medium. Remove, place it on paper towels.
Serve hot with tomato ketchup.
* Breadcrumbs are an option for crispiness. You can skip the breadcrumbs but still have a good flavor.