Mince Meat Cutlets

Mince Meat Cutlets
Staff Writer
Mince Meat Cutlets

Shireen Sequeira

Mince Meat Cutlets

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!

See all appetizer recipes.

Ingredients

  • 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
  • medium-sized onions, minced
  • small green chiles, minced
  • One 1-inch piece ginger, minced
  • 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
  • medium-sized potato, boiled and mashed
  • slice bread, torn roughly into pieces (optional)
  • egg whites
  • 1  Cup  breadcrumbs
  • Mint chutney, tomato ketchup, or steamed rice, for serving

Directions

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.  

Nutritional Facts

Total Fat
54g
77%
Sugar
2g
2%
Saturated Fat
17g
71%
Cholesterol
157mg
52%
Carbohydrate, by difference
6g
5%
Protein
42g
91%
Vitamin A, RAE
121µg
17%
Vitamin B-12
4µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
36mg
48%
Vitamin K (phylloquinone)
16µg
18%
Calcium, Ca
58mg
6%
Choline, total
4mg
1%
Fiber, total dietary
1g
4%
Fluoride, F
1µg
0%
Folate, total
42µg
11%
Iron, Fe
6mg
33%
Magnesium, Mg
70mg
22%
Manganese, Mn
1mg
56%
Niacin
11mg
79%
Pantothenic acid
1mg
20%
Phosphorus, P
347mg
50%
Riboflavin
1mg
91%
Selenium, Se
28µg
51%
Sodium, Na
143mg
10%
Water
269g
10%
Zinc, Zn
8mg
100%

Meat Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Meat Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.