This favorite appetizer is prepared by boiling and mashing potatoes, chopping up onions, finely dicing green chilies and coriander leaves and adding of spices and salt. After all the components are combined, dip in eggwash and coat with bread crumbs and shallow fry. Serve them warm with tomato ketchup or any of your favourite dips.
Ingredients :-
1 packet lamb mince – (minced twice)
4 onions finely minced
Half pod garlic
2” ginger
2 green chillies
Big bundle of coriander leaves
Lemon juice
2 eggs
2” piece of Cinnamon
4-5 cloves
Pepper powder
Pinch of turmeric powder
1 tsp (stew powder or your favourite masala)
3-4 Potatoes –boiled and mashed
2 tablespoons of tomato ketchup (optional)
Bread crumbs as required
Wash and dry the mince. In a small vessel, heat a tablespoon of oil, add cinnamon and cloves and onions and saute the onions till they are transparent. Add the finely chopped ginger, garlic and green chillies and stir fry for a minute or two. Remove and keep aside.
In the same oil add the mince and fry for sometime. Add spices and just a little water and cook till the mince is done…. Cool and keep aside.
In another big bowl..put in the boiled potatoes and mash them till no lumps remain. Add the cooled mince, {discard the cinnamon and cloves at this point}, the fried onion mixture, sauces, coriander leaves, lemon, stew powder and salt. Mix and adjust seasoning as desired….if you want it spicy add more chilly or more stew powder.
Form equal round ball and flatten them on a cutting board with a butter knife. Shape the cutlets into rectangular or round shapes.
Beat up two eggs with 2-3 tablespoons of water (not till frothy – just till the yolk dissolves). Dip the shaped cutlets into egg wash and then coat with bread crumbs. Assemble all of them like this and keep on a flat platter and refrigerate for 10-15 minutes.
In a shallow non stick pan – add a little oil and shallow fry the cutlets on both sides till golden brown. Use a fork to turn over (I feel this is easier than using a flat spatula). Drain on tissue paper and serve hot.
