Beef Mince Cutlets - Rosy aunty

Recipe by Rosy Pinto

Ingredients:

Part 1: Preparing the mince

500 gms beef mince (finely ground)

1 large onion (finely chopped)

1/2 tsp turmeric powder

1 tsp pepper powder

1/2 tsp chilli powder

1 tsp cumin powder

1 tsp fennel seed powder

1/2 tsp garam masala powder

2 tsp ginger-garlic paste

1 tbsp vinegar

1 tbsp oil

salt as required 

Part 2: Preparing the cutlet mix

1 large onion (finely chopped)

1/2" ginger (finely chopped)

3 cloves garlic (finely chopped)

1-2 green chillies (finely chopped)

1/2 cup coriander leaves (finely chopped)

1/4 cup mint leaves (finely chopped)

2 medium potatoes (boiled and mashed)

1 tbsp oil

salt if needed 

pepper powder if required 

Part 3: Coating and frying 

2 egg whites or as required 

bread crumbs or semolina (coarse or fine) as required 

oil as required for shallow or deep frying 

Steps:

Part 1: Preparing the minced meat 

1. Wash the mince and drain well. 
2. Squeeze out as much excess water as you can and set it aside.
   
   
3. Heat oil in a nonstick pan and fry the onions till soft.
4. Add ginger garlic paste and saute until the raw smell vanishes.
5. Add the turmeric, pepper, chilli, cumin, fennel and garam masala powders and fry for 1 to 2 minutes.
6. Add mince and mix well so that there are no lumps
7. Add salt and vinegar, mix and cook covered on very low heat stirring in between till all the liquid evaporates and the mince has dried out and cooked well. 

Part 2: Preparing the cutlet mix

1. Heat oil in a pan and saute the chopped ingredients on medium heat until onions turn translucent. 
2. Add coriander and mint leaves, mix well.
3. Add cooked mince and fry for 1 to 2 minutes. 
4. Check for salt and spice level and adjust if needed. 
5. Add mashed potatoes, mix together and switch off the flame and allow it to cool.
   
   
6. Shape the mince mixture into balls and shape each ball into a cutlet of desired shape.

Part 3: Coating and frying 

1. Beat the egg whites and set aside in a bowl. 
    
2. Place the breadcrumbs/ semolina on a plate.
   
   
3. Heat oil in a pan on medium heat.
4. Dip each patty in egg whites and roll it over the semolina and shallow fry till both sides are golden and crisp on the outside. 
5. Remove and place on a plate lined with paper towel to drain the excess oil.
6. ENJOY!