This recipe makes approximately 32 cutlets
2 lb. lean ground beef
1 tsp salt for ground beef
2 medium sized potatoes, cubed
2 tsp salt for potatoes
1 tsp ground black pepper
1 ½ Tbsp garam masala
¼ tsp chili powder
½ tsp turmeric powder
1 tsp coriander powder
2 tsp biryani masala
2 medium sized onions, roughly chopped
1-2 green chilies, roughly chopped
2 tsp ginger paste or fresh minced ginger
1 tsp garlic paste or fresh minced garlic
2 sprigs of curry leaves
1 Tbsp diced cilantro leaves
Juice of half a lemon, squeezed
3-4 Tbsp olive oil
3 eggs lightly beaten (egg wash)
Plain Breadcrumbs enough to fill a shallow bowl
Canola oil for deep frying
Recipe:
· Add cubed potatoes to a large pot filled with water and stir in 2 tsp salt. Boil the potatoes for 20-30 minutes until potatoes are fork tender.
· Drain the potatoes and return to the large pot it was boiled in. Mash the potatoes with a potato masher until there are very few lumps. Set the mashed potatoes aside.
· In a food processor, add curry leaves, onions, green chilies, ginger, and garlic. Chop this mixture until minced, but not pureed. Set this mixture aside.
· Add olive oil to a pot on medium heat. Heat the oil through for 2-3 minutes.
· Add the onion/ginger mixture from the food processor to the oil. Sauté for 2-3 minutes until the onions are translucent and fragrant.
· Add garam masala, chili powder, turmeric powder, coriander powder, ground black pepper, 1 tsp of salt and biryani masala to the onion/ginger mixture and sauté for 2-3 minutes until the raw spice smell dissipates.
· Add the ground beef to this mixture, break up the meat, and thoroughly mix. Cook the beef in the spice mixture until the beef is completely cooked. Add cilantro leaves and mix. The liquid released from the meat should be cooked away.
· Once the beef mixture is completely cooked, set aside for 20-30 minutes to cool, so that it can be handled to form cutlet patties. Squeeze the juice of half of a lemon onto the beef mixture and mix again. Check for seasoning and add salt if needed.
Assemble and fry the beef cutlets: Check out the video on how to do this!
· Prepare a breading station by setting up a shallow bowl with breadcrumbs, a shallow bowl with the egg wash, and a large empty tray to hold cutlets prior to frying.
· Combine the mashed potatoes and spiced beef into one pot and thoroughly mix until the two components are one uniform mixture. After it has been combined uniformly, do a taste test for seasoning, such as salt and black pepper. Adjust to taste.
· Use an ice cream scoop to take a uniform portion of beef/potato mixture and form it into a beef cutlet.
· Dip the beef cutlet into the egg wash, coat it, then coat it with breadcrumbs and set aside onto the empty tray.
· Once all the cutlets are breaded, proceed to deep fry in a wok, filled halfway with canola oil. Temperature of the oil can be tested by dropping pieces of breadcrumbs into the oil. If the breadcrumbs fry up quickly oil is ready for deep frying.
· Add 4 cutlets at a time to deep fry. Once one side is golden brown, turn over the cutlet and fry on the other side. Always strain the cutlets that are fried onto a plate lined with paper towel sheets to absorb excess oil.
Enjoy hot cutlets as a side to rice, veggies and raita or as an appetizer with a dipping sauce!
Tips:
· Adjust quantity of the egg wash and the quantity of breadcrumbs according to how many cutlets formed from the mixture.
· Be careful with hot oil when deep frying.
· Do not leave stove unattended when frying cutlets.
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