Beef Cutlets

INGREDIENTS

Minced Beef – 500gram 

Onion – 1 large or 2 medium 

Potato – 1 large or 2 medium 

Green chillies – 2 large chopped finely 

Garlic minced – 1 tbsp 

Ginger minced – 1 tbsp 

Garam masala – 1/2 tbsp 

Crushed black pepper powder – 1 tbsp 

Salt – to taste 

Cooking oil (veg/coconut) for masala sauteing – 2 to 3 tbsp 

Cooking oil (for frying) – 1 cup

Bread crumbs – 1 cup 

Egg – 1 

STEPS 

1. Cook the minced beef with salt in a pressure cooker for 20 minutes 
2. Pressure cook the potato as well after peeling it  either as a whole putting it along with the beef or seperately. 
3. Keep the potato and beef aside for cooling and mash the potato well once cooled. 
4. Chop the onions finely in a chopper or food processor or cut it really finely. 
5. Heat a pan and add in oil when hot.  Then add in the chopped onions, green chillies finely chopped and minced ginger and garlic and mix well. Make sure that all the pieces are fine and no large piece stays. 
6. Now sauté the mix well till onion mix turns golden brown. 
7. Now add in the garam masala and crushed black pepper powder and sauté for 2 to 3 minutes on medium flame. 
8. Then add in the minced beef to this and cook well after mixing for 3 to 5 minutes till the mixture is combined well. 
9. Then add in the mashed potatoes to this and cook well for another 5 to 7 minutes on low flame  till everything is cooked and combined well. You may add more garam masala or pepper powder to this after tasting it to suit your spice levels. 
10. Then switch off flame and cool the mixture. 
11. Now roll it into the desired shapes by rolling a small ball and pressing it for round or oval shapes. 
12. Then dip it in a bowl with beaten egg and then coat it with bread crumbs taken in a seperate plate or bowl. Use one hand for egg and other hand for bread crumbs so that they don’t intermix making a sticky texture. Then again double coat by dipping in egg and then bread crumbs again. 
13. After it’s all coated and ready, fry the cutlets till they attain a golden brown colour in a round bottomed kadai after heating the coconut or vegetable oil well to medium high. Shouldn’t be very hot or less hot . It should be in between to fry the cutlets rightly. 
14. Serve hot with ketchup or chilli sauce as a snack or with main meals.