In Parsi culture, cutlets are a burger-like fried mixture of ground mince (or Quorn), mashed potato, egg, onion and spices. Often the ground mince is replaced with tuna.
Cutlets are often eaten with dahl, or as a quick snack in a bread bun or sandwich.
Often cutlets are dipped in egg and breadcrumbs before frying to give them a crispy coating but this is not essential...they're delicious either way.
- Boil and mash the potatoes.
- Beat the egg.
- Mix together the spice kit with the mince/tuna/quorn, beaten egg and mashed potato.
- Once mixed, shape into round balls, then press to flatten into approx. half-inch thick patties.
- Shallow or deep fry on both sides, turning frequently until cooked.
Dip cutlets in beaten egg and breadcrumbs before frying for a crispy finish
Onion (contains wheat), garlic, cumin, ginger, turmeric, coriander, salt, chilli