Cutlets, Indian-style

I remember utterly confusing one of the kids' babysitters when I instructed her to serve them cutlets for dinner. Look as she might, she didn't see any cuts of meat in the fridge. After an unamusing 10 minutes on the phone, she found the patties that I insisted were cutlets - well, that's what an Indian calls them!

These cutlets are definitely not low-fat, since they're fried. However, you can always use exactly the same basic meat mixture to grill into kebabs. I'll have more on kebabs later! I have to classify cutlets as disappearing food. I was frying some up last night for today's lunch, and the kids saunter in and start eating them off the plate. I had to shoo them away, stating the "no eating after 7.30pm rule."

Half a medium-sized red onion
One pound ground chicken (or turkey)
Four medium potatoes
One tablespoon salt
One tablespoon garam masala
1/2 teaspoon cumin powder
1/2 teaspoon garlic paste
One egg
  • Finely chop the onions and mix in the salt, garam masala, cumin powder and garlic paste
  • Let sit for 5 minutes, then mix in the ground meat
  • Beat the egg, which will serve as the binding for the bread crumb coating on the patties. Smooth the breadcrumbs into a layer on a platter
  • Boil the potatoes till they are soft (around 15 minutes should do the trick), skin them, mash them and let them cool. When they are at room temperature, mix the mash into the meat mixture
  • Start heating oil in a small pan, with about a half-inch of oil so the patties can be half-submerged in it
  • Roll the mixture into circular patties, dip them in the egg and roll them in the breadcrumbs
  • Pop the patties into the oil and let cook for about three minutes on each side
  • When evenly browned, take them out of the oil and place them on a napkin to seep away excess oil
  • It's ready to serve
  • If you're serving to grown-ups, cutlets taste great with onions steeped in vinegar with a touch of oil