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Photo of Mutton cutlets by Sujata Limbu at BetterButter
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Mutton cutlets

Aug-18-2015
Sujata Limbu
0 minutes
Prep Time
20 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Mutton cutlets RECIPE

These crispy and scrumptious Parsi mutton cutlets are succulent and a perfect appetizer for any meal.

Recipe Tags

  • Non-veg
  • Festive
  • Parsee
  • Frying
  • Appetizers

Ingredients Serving: 4

  1. 500 grams Minced Mutton/Keema
  2. 5 Eggs
  3. 1 teaspoon cumin powder (roasted)
  4. 1 teaspoon coriander powder
  5. 1 teaspoon red chilli powder
  6. 1/3 teaspoon turmeric powder
  7. 1/2 tablespoon ginger paste
  8. 1/2 tablespoon garlic paste
  9. 3-4 Green chillies finely chopped(can add less or more acc.to taste)
  10. 2 tablespoon coriander leaves finely chopped
  11. 2 tablespoon mint finely chopped
  12. 5 Slices of bread
  13. 75 grams bread crumbs
  14. 2 Lemons (cut into wedges)
  15. Onion rings and slit green chillies to garnish
  16. Oil as required to deep fry
  17. Salt to taste

Instructions

  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.
  3. 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.
  4. Mix well and set aside to marinate for three to four hours i the refrigerator.
  5. Divide the marinated mince into twelve equal portions, shape each portion into a ball and roll in breadcrumbs.
  6. Place each ball on a flat surface and flatten with your fingers into a four-inch patty, dusting with breadcrumbs as required.
  7. Place the cutlets in a refrigerator for half an hour.
  8. Heat plenty of oil in a deep kadai. Beat eggs lightly with salt and two tablespoons of water.
  9. Dip the cutlets in the egg and deep-fry for two to three minutes on each side.
  10. Drain on absorbent paper.
  11. Serve hot with a garnish of onion rings, lemon wedges and a green chilli.

Reviews (2)  

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Shehnaz Lohar
Aug-31-2017
Shehnaz Lohar   Aug-31-2017

Amudha Selvaraj
Mar-21-2016
Amudha Selvaraj   Mar-21-2016

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