Mince Meat Cutlets

Staff Writer
Mince Meat Cutlets
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.

2
Servings
849
Calories Per Serving
Deliver Ingredients

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
  • 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

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.  

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.

Nutritional Facts

Total Fat
36g
55%
Sugar
11g
N/A
Saturated Fat
7g
35%
Cholesterol
195mg
65%
Protein
55g
100%
Carbs
79g
26%
Vitamin A
87µg
10%
Vitamin B12
1µg
25%
Vitamin B6
2mg
95%
Vitamin C
118mg
100%
Vitamin E
4mg
21%
Vitamin K
33µg
42%
Calcium
237mg
24%
Fiber
10g
40%
Folate (food)
92µg
N/A
Folate equivalent (total)
167µg
42%
Folic acid
44µg
N/A
Iron
9mg
53%
Magnesium
143mg
36%
Monounsaturated
19g
N/A
Niacin (B3)
18mg
91%
Phosphorus
638mg
91%
Polyunsaturated
7g
N/A
Potassium
2284mg
65%
Riboflavin (B2)
1mg
61%
Sodium
1439mg
60%
Thiamin (B1)
1mg
65%
Trans
0.3g
N/A
Zinc
5mg
34%

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