By Rita Jamshed Kapadia

Ingredients

250 gm mutton mince

1 tsp ginger paste

1 tsp garlic paste

1 green chilli, coarsely ground

1/2 tsp turmeric

1 tsp red chilli powder

1/2 tsp clove-cinnamon powder or garam masala

2 Tbsp potatoes, boiled and mashed

5 mint leaves , chopped coarsley

1 Tbsp chopped coriander

Salt to taste

Bread crumbs, to coat

4 eggs, whisked (to coat the cutlets)

Oil to deep fry

Method
In a bowl take the mince and massage it with your hands for 3-4 minutes.

Now add the ginger paste, garlic paste, green chilli, turmeric, red chilli powder, clove-cinnamon powder, mashed potato, pudina, dhaniya and salt. Mix it well.

Make medium sized round patties (makes around 5-6). Coat the cutlets with bread crumbs from both sides. Refrigerate for 30 minutes.

Whisk eggs. Coat the refrigerated cutlets in the egg mixture. Deep fry in hot oil till golden brown from both sides.

Serve with homemade authentic parsi tomato gravy (click for recipe).

Squeeze some lemon juice on top if you want.

Sample recipe from Rita’s Cookbook, click here to order

ParsiCuisine.com

Published Author of Parsi Cuisine Cookbooks on Amazon. Rita is a Parsi Zoroastrian, living in USA and cooking Parsi Foods and software development for this website. Rita has maintained this website since 1999. With roots from Ahmedabad, Navsari, Mumbai, Surat, India. Rita has created recipes that work in USA, UK, Australia and globally!