Kheema Cutlets (Minced Meat Cutlets)

Ingredients

• 1 1/2 pounds Minced Mutton or Chicken (Originally 'રતલ વ્યા' (approx 1.5 lbs).)
• 5 medium Potatoes (Boiled and mashed.)
• 1 teaspoon Worcestershire sauce (Originally 'વેલાતી સિાસ' (Vilayati sauce).)
• 1 teaspoon Lemon juice
• 1 teaspoon Turmeric powder (Flat filled spoon.)
• 1 teaspoon Salt (Flat filled spoon, or to taste.)
• 2 bunches Fresh Coriander leaves (Washed and finely chopped.)
• 1 whole Green chili (Finely chopped. Adjust for heat.)
• 1 teaspoon Celery and Parsley (Combined, finely chopped and heaping.)
• 7 leaves Mint leaves (Finely chopped.)
• 3 whole Eggs (Beaten, for coating.)
• 1 cup Breadcrumbs (Quantity estimated for coating. Originally 'cream or wheat rava'.)
• 4 tablespoons Ghee (Or oil, for frying. Quantity estimated.)
• 1/4 cup Split Chickpeas (Chana Dal) (Boiled and mashed. Originally 'one chhada ni dal' (approx 1 chhatak/2 oz).)
• 1 teaspoon Sugar (Optional, for sweet cutlets.)

Instructions

1. 1Wash and finely chop the coriander, green chili, celery, parsley, and mint leaves. Boil the potatoes until tender, peel, and mash them thoroughly. If using chana dal, ensure it is boiled and mashed.
2. 2In a large bowl, combine the minced meat, mashed potatoes, boiled dal, salt, turmeric, and all the chopped herbs. Mix thoroughly to combine. Cover the mixture with a sieve or cloth and let it rest for 2 hours to allow flavors to meld.
3. 3After resting, mix in the Worcestershire sauce and lemon juice. If you prefer sweeter cutlets, add the optional sugar at this stage. Shape the mixture into flat, round or oval cutlets.
4. 4Beat the eggs in a shallow dish. Spread breadcrumbs on a plate. Dip each cutlet into the beaten egg, then coat evenly with breadcrumbs. Heat ghee or oil in a frying pan over medium heat. Fry the cutlets until golden brown and cooked through, turning once.