Dads Fav Stuffed Aaloo Cutlets |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 16 |
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I remember making these for my dad although he never liked potatoes but always loved these, and asked for these when his friends esp. uncle Farooqui visited. Love ya dad! Ingredients:
potato paste |
2 lbs red potatoes |
1 cup finely chopped green onions |
1 tbsp finely chopped mint leaves |
1 tsp galic paste |
1 tsp salt or to taste |
1 tsp balck pepper pwder |
1 tsp white vineger |
filling |
1 lb ground beef/ chicken or goat meat |
1 medium onion finely chopped |
1 large tomato |
1 tsp garlic paste |
2 tbsp oil |
salt to taste |
1 tsp red chilli powder |
1 tsp ground coriander powder |
2 cups water (omit if using ground chicken) |
1 egg |
2 cups dried bread crumbs (i use crushed sweet rusks, but adding a tsp of brown suger and a little salt to plain bread crumbs yields the same effect). |
Directions:
1. Start with the filling first if you are using beef or goat meat. Add oil to a pan and fry onions until tender, add finely chopped tomato and fry for 5 minutes.
2. Add garlic paste fry for a minute and then add the ground meat and the rest of the filling ingredients, fry until meat is browned. If you are using chicken the filling is ready.
3. If using beef/ goat meat add 2cups water and let simmer for half an hour or until the meat is tender and the water has evaporated thoroughly.
4. While the meat cooks boil potatoes with garlic and salt added and while still hot add green onions, mint leaves, vineger and balck pepper.
5. Let cool both the potato paste and filling. Take a spoonful of potato paste make into a small patty add a spoonful of filling and top off with another potato patty, form into square or rectangular shapes.
6. Beat egg, coat the cutlets in egg first and then bread (or rusk) crumbs and fry in a shallow pan until browned. Serve hot with ketchup or chutneys.
7. These cutlets can be frozen for up to a month.
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