- Agoston Haraszthy born (1812)
Mince Meat Cutlets
- 1 Pound ground chicken or beef
- Juice of 1 small lime or 1 teaspoon vinegar
- Salt, to taste
- 2 Tablespoons vegetable oil, plus more for frying
- 2 medium-sized onions, minced
- 2 small green chiles, minced
- One 1-inch piece ginger, minced
- 5 small cloves garlic, minced
- 3/4 Cups cilantro, chopped finely
- 1/2 Cup mint leaves
- 3/4 Teaspoons pepper
- 1/4 Teaspoon turmeric
- 1 Teaspoon garam masala
- 1/4 Teaspoon cumin
- 1/4 Teaspoon cinnamon
- 1 medium-sized potato, boiled and mashed
- 1 slice bread, torn roughly into pieces (optional)
- 2 egg whites
- 1 Cup breadcrumbs
- Mint chutney, tomato ketchup, or steamed rice, for serving
The Mince Meat Cutlet has been a staple of every Mangalorean household and is a much loved meal accompaniment and anytime snack. I have grown up tasting cutlets that were usually prepared for small gatherings or parties at home, and every grandma or mom would know how to whip up one in no time with the help of an apparatus which is the ancestor of today's food processor. All ingredients would go into the mincing machine and out came the mixture, ready to be fried into patties. The favorite of every child who steals one from the kitchen before dinner was announced and of course a great accompaniment for those high on spirits!
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Combine the ground chicken or beef with the lime juice in a nonstick pan and season with salt, to taste. Cook over medium heat until all of the excess water dries up. Let some amount of moisture remain. Remove from the heat and let cool.
Heat the oil in another pan over medium heat and cook the minced onions until they turn pale. Toss in the green chiles, ginger, garlic, cilantro, and mint leaves and stir. Just before removing from the heat, add the pepper, turmeric, garam masala, cumin, and cinnamon.
Remove from the heat and set aside. Let the mixture cool a bit. Add the mashed potato and ground chicken or beef and mix well. If the mixture is soggy, add the bread and mix well.
In a bowl, beat the egg whites and set aside. Place the breadcrumbs on a plate. Heat 1 inch vegetable oil in a deep-sided sauté pan over medium heat.
Shape the mince mixture into balls and flatten them in the center of your palm. Dip each patty in the egg whites and then roll it over the breadcrumbs. Fry until both sides are golden brown.
Serve hot with mint chutney, tomato ketchup, or with steamed rice.