All of us enjoy cutlets whether they are made with vegetables, beef, chicken, lamb or turkey. We are never satisfied with eating just one. They are so good and utterly delicious. Why just make them round and boring? Put in some love and shape them into hearts. Show your loved ones that you care. You will need a heart shaped mould to shape the mixture. These cutlets can be made in advance and refrigerated. Addition of bread slices soaked in milk adds lightness, onion imparts moistness, egg binds the mixture while the other ingredients enhances the flavour. Serve them as a snack, side dish or just enjoy them in a sandwich.
Here is something to know. What we call cutlet in India is known as patty in North America, Australia and New Zealand. A patty is made with ground meat, usually shaped round and then cooked. In the culinary arts, the term cutlet is referred to a thin cut of meat which is dredged in flour or breadcrumbs and pan-fried.
Here is something to know. What we call cutlet in India is known as patty in North America, Australia and New Zealand. A patty is made with ground meat, usually shaped round and then cooked. In the culinary arts, the term cutlet is referred to a thin cut of meat which is dredged in flour or breadcrumbs and pan-fried.
Heart Shaped Cutlets
(Makes 24 small hearts)
Ingredients:
1/2 kg mince meat of your choice
1/2 teaspoon turmeric powder
1/2 teaspoon pepper powder
2 teaspoons Everest meat masala powder (if you don't have meat masala powder, add garam masala powder)
1 large onion (minced)
2 green chillies (minced)
4 cloves of garlic (minced)
1/2” ginger (grated)
1 tablespoon vinegar
1 egg
handful coriander leaves (chopped)
2 slices of bread
1/2 cup milk
2 cups rava or semolina (for coating)
oil for shallow frying
salt
Method:
Soak slices of bread in milk.
Mix mince meat with the spice powders, onion, green chillies, garlic, ginger, vinegar, egg, coriander leaves and salt. Squeeze off milk from the bread slices and add to the meat mixture.
On medium flame, heat a skillet with oil for shallow frying.
Put semolina in a dish and place the heart shaped mould in the semolina. Take a ball of the meat mixture and gently press into the mould. Slowly lift the mould up and then sprinkle the top of the heart with semolina. Keep the coated cutlet aside.
Repeat the above process with the remaining mixture. Shallow fry cutlets in batches of five or six depending on the size of your skillet till light brown and meat cooked. Drain on absorbent paper towels. Serve hot.
Note:
(Makes 24 small hearts)
Ingredients:
1/2 kg mince meat of your choice
1/2 teaspoon turmeric powder
1/2 teaspoon pepper powder
2 teaspoons Everest meat masala powder (if you don't have meat masala powder, add garam masala powder)
1 large onion (minced)
2 green chillies (minced)
4 cloves of garlic (minced)
1/2” ginger (grated)
1 tablespoon vinegar
1 egg
handful coriander leaves (chopped)
2 slices of bread
1/2 cup milk
2 cups rava or semolina (for coating)
oil for shallow frying
salt
Method:
Soak slices of bread in milk.
Mix mince meat with the spice powders, onion, green chillies, garlic, ginger, vinegar, egg, coriander leaves and salt. Squeeze off milk from the bread slices and add to the meat mixture.
On medium flame, heat a skillet with oil for shallow frying.
Put semolina in a dish and place the heart shaped mould in the semolina. Take a ball of the meat mixture and gently press into the mould. Slowly lift the mould up and then sprinkle the top of the heart with semolina. Keep the coated cutlet aside.
Repeat the above process with the remaining mixture. Shallow fry cutlets in batches of five or six depending on the size of your skillet till light brown and meat cooked. Drain on absorbent paper towels. Serve hot.
Note:
- In case you find the mixture difficult to handle, refrigerate for 30 minutes to an hour before shaping them into hearts.
- Hearts can be shaped ahead and shallow fried just before serving.
- In case you do not have a heart shaped mould, make flat rounds of meat mixture and fry.
