Cold Roast Meat Cutlets
Tender and savory cutlets made from leftover roast meat or chicken, seasoned with aromatic fresh herbs like mint and coriander. These Parsi-style patties are bound with soft bread and eggs, then coated in semolina for a delightful textural contrast between the crisp exterior and moist interior. A resourceful and delicious way to repurpose leftovers, perfect served with chutney or as a side to a main meal.
Ingredients
- 1 pound Cooked roast meat or chicken (minced) (Originally '1 ratal' (approx 1 lb). Use leftover roast or salted meat.)
- 1 small Onion (Originally '2 tolas' (approx 23g). Finely chopped.)
- 1 slice Bread slice (Originally '2 tolas' (approx 23g). Use white bread, crusts removed.)
- 1 inch piece Fresh ginger (Originally '2 tolas' (approx 23g). Peeled and minced.)
- 1/2 cup Fresh coriander leaves (Originally '4 bunches' (likely small sprigs). Chopped.)
- 4 whole Green chilies (Minced. Adjust to taste.)
- 6 leaves Fresh mint leaves (Chopped.)
- 1 teaspoon Lemon juice
- 1 teaspoon Salt (Or to taste. Originally '1 heaped spoon'.)
- 1/2 cup Gravy or stock (Originally 'pasher' (approx 1/4 seer or ~115g). Use gravy from the roast meat.)
- 1 teaspoon Black pepper (Ground.)
- 1 teaspoon Garam masala
- 3 whole Eggs (1 for binding, 2 for coating. Originally '2 to 4'.)
- 1 cup Semolina or breadcrumbs (For coating. Originally 'cream or wheat rava'.)
- 4 tablespoons Ghee (For frying. Quantity estimated.)
Instructions
- 1Peel and finely chop the onion; squeeze out any excess water. Soak the bread in cold water, then squeeze it thoroughly to remove all liquid. Wash the coriander, green chilies, and mint leaves. Peel the ginger. Finely mince the ginger, chilies, and herbs together.
- 2Mince the cold roast meat. In a small bowl, beat 1 egg well with a fork and mix it into the gravy. In a large bowl, combine the minced meat, squeezed bread, chopped onion, herb mixture, lemon juice, salt, pepper, and garam masala. Add the egg-gravy mixture and mix everything thoroughly until well combined.
- 3Shape the mixture into uniform cutlets. Spread semolina or breadcrumbs on a board or plate. Place each cutlet on the crumbs and press gently to coat both sides evenly.
- 4Break the remaining eggs into a large plate or shallow bowl. Add a pinch of salt for each egg and beat well with a fork until thin and uniform.
- 5Heat ghee in a frying pan or skillet over medium heat until it smokes slightly. Since the cutlets are delicate, use a flat spatula (slice) to lift each one. Place a cutlet into the beaten egg, spoon egg over the top, then carefully flip to coat the other side. Lift with the spatula and place gently into the hot ghee. Fry until the bottom is light red or golden brown, then flip and fry the other side. Remove and drain. Repeat with remaining cutlets.