PHOTOGRAPHY: DANIEL YEO
Makes 50-60 cutlets
500g minced mutton or lamb
250g potatoes, peeled, boiled and mashed
35g green chillies, finely chopped
35g red chillies, finely chopped
5g curry leaves, finely chopped
20g mint leaves, finely chopped
20g coriander, finely chopped
1 tbs meat curry powder
½ tbsp cumin
½ tbsp mixture of ground white and black pepper
1 tsp fennel seeds, crushed
40g blended ginger paste
20g blended garlic paste
100g onions, finely chopped
3 eggs, divided
500g dried bread crumbs
Salt to taste
300ml sunflower oil
1 Place minced mutton and mashed potatoes into a large mixing bowl.
2 Add green and red chillies, curry leaves, mint leaves, coriander, meat curry powder, cumin, pepper, crushed fennel seeds, ginger and garlic mix and onions.
3 Beat in two of the eggs, add some breadcrumbs and salt to taste.
4 With a spatula, mix the contents well until they become a dough-like lump.
5 Roll out 15g balls of the mixture.
6 Beat the remaining egg. Dip the meat balls in the egg and coat them with the breadcrumbs. Set the cutlets aside for 10 minutes before frying to ensure that the breadcrumbs stick to the cutlets.
7 Heat the sunflower oil in a pan over high heat. Throw a pinch of breadcrumbs into the oil. If the crumbs sizzle, the oil is hot enough.
8 Turn heat down to low and fry the cutlets in batches for three to five minutes until they turn golden brown. Serve.
This article was originally published in The Sunday Times on 12 July 2015.