Contact GPW

Have any recipe requests, cooking questions or just want to say hi?  The GPW would love to hear from you!

Please use the form to send her a message. If you would like a reply, please include your email address.

           

123 Street Avenue, City Town, 99999

(123) 555-6789

email@address.com

 

You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.

Parsi Patties (Cutlets)

Makes 20

Preparation Time: 10 minutes / Cooking Time:20 minutes

12087281_1626003864316755_3358649854471163567_o.jpg

Meat Cutlets/Cutlace/Kevabs are a signature dish of any Parsi cook/chef. It can be made from a variety of meats, but usually beef, lamb or chicken. I call these Parsi Patties for simplicity, and are made with a combination of beef and lamb mince, but can be substituted for chicken or turkey mince accordingly. These can be eaten with masala dal, dhansak, or even with chips and salad. I made a mild version of this recipe for my son’s class at day-care, and they polished them off - toddler friendly too!

Ingredients

For patties:

  • 2 cups diced peeled potato
  • 1 tsp salt (for boiling potato)
  • 500g beef mince
  • 500g lamb mince
  • ½ tsp turmeric powder
  • ½ tsp cumin powder
  • ½ tsp coriander powder
  • ½ tsp sumac powder
  • 2 tsp salt
  • 2 tsp garlic and ginger paste
  • 1 onion, chopped and fried (approx. 3 tbl fried onion)
  • 1 tsp Kashmiri chilli powder (optional)
  • 1-2 chopped chillis (optional)
  • 3 tbl fresh coriander, finely chopped
  • 1 tbl fresh mint, finely chopped
  • 1 egg
  • Ghee/oil, for frying

For coating:

  • 3 eggs
  • 2 pinches salt
  • ½ cup fine semolina

Method

  1. Place the diced potato into a saucepan. Cover with cold water and add salt.
  2. Bring to the boil, reduce to a simmer and cook for 10 minutes, or until potato is soft.
  3. Drain water and mash potato well. Leave to cool slightly.
  4. Add the remaining patty ingredients in a medium sized mixing bowl. Mix together well with hands for around 5 minutes, until the mixture is well combined and mince feels almost elastic.
  5. Add the semolina into a plate.
  6. Take small handfuls of the mince and roll into a ball between your hands. Flatten the ball onto the semolina to a thickness of 1/5 cm. Flip to ensure meat is coated in semolina, even the edges. Place on a large plate. Do this for the rest of the mince. You should have around 20 patties.
  7. Heat ghee in a frying pan on medium, and then reduce to medium- low heat.
  8. Crack the 3 eggs into a small bowl and mix with pinches of salt. Beat well with a fork.
  9. Dip each semolina coated patty into the beaten egg, drain off any excess egg, and place on preheated pan. Cook for 5-7 minutes on one side. NOTE – the coating should be a nice golden brown colour, and the patty will start to swell as the mince cooks.
  10. Flip and cook for a further 4-6 minutes, until mince is thoroughly cooked and there is no trace of raw pink meat.
  11. Remove to a plate lined with a paper towel to absorb any excess ghee.

You can cook patties in advance, and store in the fridge for up to 5 days. To reheat, simple place under a grill in the oven, or fry in a pan on low heat.

Enjoy! GPW