Mince Cutlets

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Preparation info

    Appears in

    The Settler's Cookbook

    By Yasmin Alibhai-Brown

    Published 2009

    • About


    • 1 lb very lean minced beef
    • 2 medium-sized onions, chopped small or grated then squeezed
    • 2 slices of bread, soaked briefly in water and squeezed
    • 2 eggs, beaten with a little salt and 1 tbsp water
    • 1 tsp ginger paste
    • ½ tsp garlic paste
    • 1 tsp garam masala
    • 2 green chillies, finely chopped
    • A handful of chopped fresh coriander
    • Salt to taste
    • Oil for shallow-frying


    • Mix all the ingredients except for the eggs and oil (use your hand to do this so it mushes together properly).
    • Cover and chill for a couple of hours.
    • Break off small amounts and shape into patties, not too thin, like small hamburgers.
    • Heat the oil until a small bit of bread dropped in rises quickly to the top.
    • Have the egg near the pan and dip each patty into it, then fry, turning over three times to make sure it is cooked.
    • Drain on kitchen paper.