INGREDIENTS
Parsi Mutton Cutlet
Servings - 2 - 3
INGREDIENTS
Mutton keema - 250 grams
Ginger paste - 1 teaspoon
Garlic paste - 1 teaspoon
Green chili - 1 teaspoon
Turmeric - 1/2 teaspoon
Red chili - 1 teaspoon
Roasted cumin powder - 1 teaspoon
Garam masala - 1/2 teaspoon
Coriander - 1 tablespoon
Mint - 1 tablespoon
Salt - 1/2 teaspoon
Boiled mashed potatoes - 245 grams
Beaten eggs - for dipping
Bread crumbs - for coating
Oil - for frying
PREPARATION
1. In a mixing bowl, add all the ingredients and mix it well.
2. Take some mixture in your hand and shape into a cutlet.
3. Dip the cutlet in beaten eggs and roll them in bread crumbs.
4. Refrigerate for 30 minutes.
5. Heat sufficient oil in a pot and deep fry these until it turns golden brown and crispy.
6. Drain it on an absorbent paper.
7. Serve hot with ketchup.