BEEF CUTLETS – 12 numbers

INGREDIENTS

Beef minced 200 grams

Potato boiled with skin 200 grams –skin peeled and chopped

Batter – sufficient (left over from previous batch of pancakes)

Bread crumbs 150 grams

Tamarind paste ½ teaspoon

Mint leaves cut 50 grams

Onion chopped 01 number

Garlic chopped 06 numbers

Ginger chopped ½ teaspoon

Water 01 tablespoon

Rampe, curry leaves little

Curry powder 01 teaspoon

Chili powder ½ teaspoon

Pepper crushed ¼ teaspoon

Chili pieces 1/8 teaspoon

Corn or sunflower oil 02 tablespoons

Table salt to taste

Oil for frying

METHOD

Heat a pan with the oil; add the ginger, onion, garlic, and curry leaves, rampe. Allow browning and add the curry, chili powder and chili pieces. Now add the minced beef add one tablespoon of water and keep stirring till cooked. Put the potato and tamarind paste, keep stirring gently. Remove from stove and add pepper and salt to taste. Discard the rampe and curry leaves and form in to balls, cylinders or cakes and leave in the deep freezer for one (01) hour. Later drop the cutlets into the batter shake off excess batter, breadcrumb and shape with hands. Leave the cutlets open in the refrigerator for three (03) to four (04) hours to become firm. Fry few at a time in hot but not smoking oil to a golden brown colour.

PLEASE NOTE: THIS FILLING COULD BE USED IN SAMOSA WITH THE ADDITION OF GREEN PEAS INSTEAD OF POTATO or if preferred both (green peas and potato).