Parsi Mutton Cutlets

Ingredients list for Parsi Mutton Cutlets

• 500 grams Mutton Mince
• Bread Slices
• 5 Bread slices
• to taste Salt
• 1/2 tablespoon Ginger paste
• 1/2 tablespoon Garlic paste
• 6-8 Green chillies finely chopped
• 1 1/2 teaspoons Red chilli powder
• 1 teaspoon Coriander powder
• 1 teaspoon Roasted cumin powder
• 1/4 teaspoon Turmeric powder
• 2 tablespoons Fresh mint (pudina) chopped
• 2 tablespoons Fresh coriander leaves chopped
• 1 cup Bread crumbs
• for deep-frying Oil
• 4 Egg
• Lemon wedges
• Onion rings

Method

1. Squeeze the minced mutton between the palms of your hands to remove excess water.
2. Soak the bread in one cup of water for half a minute and squeeze to remove excess water. Place the mutton, bread, salt, ginger paste, garlic paste, green chillies, red chilli powder, coriander powder, roasted cumin powder, turmeric powder, mint leaves and coriander leaves in a deep bowl.
3. Mix well and set aside to marinate for three to four hours, preferably in a refrigerator. Divide the marinated mince into twelve equal portions, shape each portion into a ball and roll in breadcrumbs.
4. Place each ball on a flat surface and flatten with your fingers into a four-inch patty, dusting with breadcrumbs as required.
5. Place the cutlets in a refrigerator for half an hour. Heat plenty of oil in a deep kadai. Beat eggs lightly with salt and two tablespoons of water.
6. Dip the cutlets in the egg and deep-fry for two to three minutes on each side. Drain on absorbent paper.

Nutrition Info