Parsi Patties (Cutlets)
Preparation Time: 10 minutes / Cooking Time:20 minutes
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!
- 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
- 3 eggs
- 2 pinches salt
- ½ cup fine semolina
- Place the diced potato into a saucepan. Cover with cold water and add salt.
- Bring to the boil, reduce to a simmer and cook for 10 minutes, or until potato is soft.
- Drain water and mash potato well. Leave to cool slightly.
- 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.
- Add the semolina into a plate.
- 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.
- Heat ghee in a frying pan on medium, and then reduce to medium- low heat.
- Crack the 3 eggs into a small bowl and mix with pinches of salt. Beat well with a fork.
- 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.
- Flip and cook for a further 4-6 minutes, until mince is thoroughly cooked and there is no trace of raw pink meat.
- 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.