Soft, melt-in-the-mouth, mildly spiced minced mutton cutlets. What makes them lacy is the generous egg wash they are dipped in just before shallow-frying.

LACY MUTTON CUTLETS

Ingredients

2 cups mutton mince (keema)
4 white bread slices
1 tablespoon garlic paste
½ tablespoon ginger paste
2-3 green chillies, chopped
1 tablespoon roasted cumin powder
2 teaspoons red chilli powder
½ teaspoon turmeric powder
1 tablespoon coriander powder
1 tablespoon chopped fresh coriander leaves
1 tablespoon chopped fresh mint leaves
Salt to taste
1 tablespoon oil
2 eggs
1 cup breadcrumbs
3-4 onion rings for garnishing
2-3 lemon wedges for garnishing

Method

1. Moisten bread slices with some water and crush well. Transfer in a bowl, add mutton mince, garlic paste, ginger paste, green chillies, cumin powder, chilli powder, turmeric powder, coriander powder, chopped coriander, chopped mint and salt and mix well.
2. Heat oil in a non-stick pan.
3. Break eggs in a bowl, add salt and whisk well.
4. Take bread crumbs in a plate.
5. Divide the prepared mutton mixture in equal portions. Take each portion, coat in bread crumbs and flatten it to make a thin discs. Coat with egg mixture, put it in hot pan and cook equally from both sides till golden and crisp. Drain on absorbent paper.
6. Serve hot garnished with onion rings, lemon wedges and a coriander sprig.

Preparation Time: 12-15 minutes
Cooking Time: 10-12 minutes

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