For the Mince Stuffing
- 1/2 kg lamb or mutton mince
- 1 large onion minced
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 1 teaspoon cumin powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala powder
- salt to taste
- 1 tablespoon cooking oil
- 2 green chilies chopped
- 2 tablespoon mint and coriander leaves
For Potato Filling
- 4 potatoes boiled and mashed
- 1/2 teaspoon crushed red chili
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon black pepper freshly ground
- salt to taste
- mint and coriander leaves finely chopped
- 1 cup bread crumbs
- 2 eggs lightly beaten
- oil for shallow frying
To make Mince Stuffing
Heat oil in a saucepan or pot over medium heat.
Saute onion, for 5 minutes or until transculent.
Now add ginger garlic paste and cook for 30 seconds.
Now add the mince and season with red chili, cumin powder, coriander powder and salt.
Cover and let it simmer for 25 minutes on low heat.
No need to add extra water. Cook meat in its own juices.
Remove the lid and cook meat on high flame or until it dries out and smells cooked and gets slightly brown, keep moving around and fry by adding about 1 tbsp of oil.
Now add the green chilies, coriander leaves, mint leaves.
Turn the heat off and do not cook further.
Keep aside and let it cool down.
To Make Potato Filling
Mash potatoes in a large bowl. Add the salt, cumin seeds, red chilli, black pepper and coriander mint leaves.
Mix until well combined.
To Make Mince Stuffed Cutlets
Make patti of potato mixture and spread mince mixture over it and cover with another pattie.
Seal edges and flatten it into a round shape.
Keep making until mixtures are used up.
Beat eggs in a small bowl.
Dip cutlets in egg then coat in crumb mixture.
Heat oil in a shallow pan over medium heat.
Fry for 2 minutes on each side or until light brown.
Remove from the oil and absorbent on kitchen paper.
Mince Stuffed Cutlets are ready to serve. Enjoy!