Beef Cutlets

Name: Beef Cutlets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 16 cutlets
Ingredients: 1/2 kg beef mince (as fine as you can get or you can give it one round in a blender); 2 tablespoons soya sauce; 2 tablespoons lime juice or 2 tablespoons vinegar (I use vinegar mostly); salt (take into consideration the amount of salt that is in the soya sauce you use); 3/4 inch cube gingerroot, minced fine (I sometimes use even more); 6 -8 cloves garlic, minced fine; 1 teaspoon cumin seed, roasted and ground; 1 teaspoon coriander seed, roasted and ground (I make my own cumin and coriander powders this way and keep them in airtight bottles for upto a week); 1 teaspoon cayenne powder; 1/4 teaspoon turmeric powder; 1/2 teaspoon garam masala powder; 3 onions, minced fine; 12 mint leaves, chopped; 1/2 bunch cilantro, chopped; 2 green chilies (deseeded and chopped fine); 1 cup desiccated coconut or 1 cup unsweetened coconut (if you are using dessicated coconut or unsweetened coconut instead of the fresh then soak in 1/2 cup) (optional); black pepper; 1 egg, beaten; semolina or breadcrumbs, to coat; oil, for shallow frying

Submitted by Girl from India

"This is my cutlet recipe. I add with a little grated coconut added for a twist sometimes. I like to serve these with a tomato sauce or a dipping sauce, as an accompaniment to Pulao and raita or even dal and rice. Not very sure of the yield as it varies depending on the size of my cutlets. I do not like monotony so the the sizes vary ;)"

Download

Ready In:: 45mins
Ingredients:: 20
Yields:: 16 cutlets

ingredients

¹⁄₂ kg beef mince (as fine as you can get or you can give it one round in a blender)
2 tablespoons soya sauce
2 tablespoons lime juice or 2 tablespoons vinegar (I use vinegar mostly)
salt (take into consideration the amount of salt that is in the soya sauce you use)
³⁄₄ inch cube gingerroot, minced fine (I sometimes use even more)
6 -8 cloves garlic, minced fine
1 teaspoon cumin seed, roasted and ground
1 teaspoon coriander seed, roasted and ground (I make my own cumin and coriander powders this way and keep them in airtight bottles for upto a week)
1 teaspoon cayenne powder
¹⁄₄ teaspoon turmeric powder
¹⁄₂ teaspoon garam masala powder
3 onions, minced fine
12 mint leaves, chopped
¹⁄₂ bunch cilantro, chopped
2 green chilies (deseeded and chopped fine)
1 1 cup desiccated coconut or 1 cup unsweetened coconut (if you are using dessicated coconut or unsweetened coconut instead of the fresh then soak in 1/2 cup) (optional)
black pepper
1 egg, beaten
semolina or breadcrumbs, to coat
oil, for shallow frying

directions

Mix all upto the egg ingredients well.
(You can blend them together too to a coarse paste for a variation) Form into 16-18 cutlets that are of a diameter of around 2 inches when flattened or make them 3 inches across so get around 11-12.
Coat with the bread crumbs or semolina (I prefer the semolina).
Heat a little oil in a pan (maybe a tblsp per round) to a medium high and shallow fry on low for around 5-6 minutes on each side (as many as the pan can take per round) or till they are cooked to the level you like.
Add a little more oil if you require.
I normally use non-stick pans and so need a minimum of oil.
(1 litre lasts over a month and a half in my household).

Questions & Replies

Got a question? Share it with the community!

Reviews

These were just so tasty, followed the recipe exactly, used desiccated coconut with the 1/2 cup of water, but didn't actually get a coconut flavour. I used 2 Jalapeno chillies (green) so they were rather spicy and made my cutlets big so only got 8 of them. Great recipe.

Latchy