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ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

NO COPYING ALLOWED FROM THIS SITE

All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Right punishable by Law

Tuesday, November 08, 2016

ANGLO-INDIAN MINCED MEAT CUTLETS
























MINCED MEAT CUTLETS OR GROUND BEEF / LAMB CUTLETS 
A typical Anglo-Indian dish of minced / ground beef or lamb lightly spiced mixed with boiled potatoes, crumbed and shallow fried to a golden brown. An appetizing snack or a  delightful side dish with bread or rice. 
Serves 6    Preparation and cooking Time 1 hour
Ingredients

½ kg finely minced meat either beef or mutton / lamb
1 teaspoon chopped ginger
1 teaspoon chopped garlic
1 medium sized onion chopped finely
 2 green chilies chopped finely
1 teaspoon pepper powder
Salt to taste
1 teaspoon chopped mint leaves or ½ teaspoon mint powder
3 tablespoons oil
1 egg beaten
2 tablespoons breadcrumbs
 3 large potatoes                 

Boil the potatoes, remove the skin and mash well.  Keep aside. 
Cook the mince, ginger, garlic, onions, green chilies, pepper powder and salt with a little oil till the mince is dry.  Remove from heat and cool for some time. Mix it well with the potatoes.  Form into round shaped cutlets then flatten with a knife. Dip each cutlet in the beaten egg, then roll in the breadcrumbs. Shallow fry the cutlets on low heat  till golden brown on both sides.  Serve as a side dish with Pepper Water and Rice or as a Snack with Tomato Sauce or Mint Sauce.


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