Mum always made a big batch of beef mince cutlets that were packed and kept in the freezer, ready to fry. I have fond memories of the aroma of cutlets frying in mum’s kitchen. Our neighbours would often pop by when there were cutlets for dinner since the aroma was hard to miss.

Rice, dal and fried cutlets is a healthy meal for the family when things get busy!

Ingredients

• 500 gms beef mince, with 10-15% fat (I tried the low fat mince but the cutlets get very dry when fried)
• 1 medium onion, chopped finely
• 2-5 green chilies, chopped finely (adjust the quantity based on the heat of the chilies and the heat you enjoy)
• 1 egg
• 1 tsp Kashmiri chili powder
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 1/2 tsp coriander powder
• 1 tsp pepper powder
• 1/2 tsp garam masala powder
• 2 tsp fennel seeds (optional, I like the burst of fennel this adds)
• 1 tbsp Worchestershire sauce (optional, though I like the flavor)
• 1-2 tsp salt, or to taste
• 1/2 cup chopped coriander leaves (I use this when I am frying the cutlets the same day, not when freezing)
• 1/2 cup bread crumb
• oil for frying

Putting it together

Add all the ingredients too a large mixing bowl and mix well, kneading gently. I use a glove sometimes to avoid the heat from the chilies. Cover with a cloth or lid and allow the mixture to stand for 1-2 hours.

Mix gently and form flat round cutlets with this mixture, pressing the sides gently. Do not press too hard or you will loose the juices from the meat. Place these on a plate or tray and store in the fridge until you are ready to fry them. (If you are unsure, you can make just one or two cutlets and fry them up immediately. That way you can adjust the level of salt or spices before forming the rest.)

In a wide frying pan, heat a little oil on medium heat. Once the oil is hot, add the 4-6 cutlets to the pan. Do not overcrowd the pan. Once the lower side is nicely browned, turn the cutlets over to fry well on both sides. You can always add a little oil, while frying if the pan seems too dry, like in the photo below.

When fried, remove to a plate and enjoy! It is hard not to get tempted to taste these when the first batch is fried. 🙂