LACY CUTLETS OR PARSI STYLE MINCED MEAT RISSOLES

LACY MINCED MEAT CUTLETS

This Parsi classic is called Lacey because the eggs beaten with a little water, a technique you see in Chinese and Thai cuisine also, gives the cutlet or rissole a frilly appearance.

Makes 12 4 INCH WIDE CUTLETS

Ingredients

  • 1 lb or about 1/2 kg ground chicken, turkey OR mutton
  • 250 grams ¬†boiled, peeled and mashed potatoes
  • 2 red onions approximately 3/4 cup finely chopped
  • 2-3 Green chillies finely chopped and rubbed with a 1/4 tsp of salt
  • 1 tbsp ginger-garlic paste
  • 1 tsp turmeric
  • 1 tablespoon vegetable oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp good quality garam masala
  • 1 tsp freshly roasted and powdered cumin powder
  • 1 tsp chili powder
  • 1 tsp freshly roasted and ground coriander powder
  • 1 cup of plain breadcrumbs
  • 3 eggs (more if required)
  • 2 tbpsns water
  • Oil for frying
  • A large wide non stick skillet

Method

  1. Saute the onions and chillies in 1 tablespoon of oil until soft on medium heat in a non stick pan.
  2. Add garlic ginger paste and turmeric and saute well about 1 minute.
  3. Switch off flame and add all the dried powdered spices and potatoes and mash well. Add salt to taste at this point a little extra because you will be added the meat.
  4. Add the mince meat and stir together. Then mash again until soft and well blended.
  5. Make flat oval cutlets about 1/4 inch thick. If you are doing this for the first time make smaller cutlets as they are easier to cook.
  6. Pat them in breadcrumbs. Place on a tray and cover. Refrigerate for 1/2 hour
  7. Beat eggs till frothy with a balloon whisk or fork about 2 minutes. Add 2 tbsp water and beat again until very frothy.
  8. Heat 1.25 inches of vegetable oil in a wide non-stick pan on medium heat.
  9. Pour the beaten eggs into a flat wide pan and lay one cutlet in the eggs. Dredge both sides well.
  10. Fry one cutlet until golden brown. Spoon hot oil over them as they fry. Use a wide big slotted spatula so its easier to turn them over without breaking them. Fry the first one until golden on both sides, drain and taste for salt. If short on salt add some to the beaten eggs.
  11. Drain on paper towels and serve hot with ketchup, onion kachumber, steamed vegetables or a condiment you like
  12. Cutlets can be frozen and rewarmed in an oven.

 

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