Aloo Kheema Cutlets

Ingredients

• 4 lbs potatoes, boiled and mashed
• ½  lbs minced chicken or beef
• 1 onion, chopped fine
• 1 tsp ginger, minced
• 1 tsp garlic, minced
• 1-2 tsp red chili powder
• 1-2 green chili pepper, finely diced
• 1 egg, beaten
• ½ cup Panko bread crumbs
• 6 tbs oil
• Chopped cilantro for garnish
• Salt to taste

RECIPE

1. Boil the potatoes until soft. Drain and dry them completely. Peel and mash them. Add salt and red chili powder to taste, and mix thoroughly.
2. In a separate pan, heat the oil and add the minced meat on a low flame until it turns brown. Keep stirring to add clumps.
3. Add in the minced ginger and garlic. After a few minutes, add chopped onion and saute. Then add in salt, green chili, and red chili powder. Keep stirring until there is no water.
4. When almost done, add in cilantro.
5. Set aside to cool when done.
6. Oil your hands, then roll the potatoes into two flat, round shapes. Scoop in the minced meat mixtures in between like a patty. Seal the sides. Do that for the rest of the mixture.
7. Dip each cutlet into the beaten egg and gently slide it into the pan.
8. Fry the cutlets lightly on all sides so the exterior is golden brown and serve hot with ketchup.  

NOTES

Optional:

1. Coat the cutlets with panko breadcrumbs after dipping in egg, then fry.
2. To ensure that cutlets retain their shape, freeze them for 30 minutes to an hour before frying.