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Parsi Mutton Cutlets

By on September 22, 2015


Parsi Mutton Cutlets

Parsi Mutton Cutlets Recipe by Chef Aditya Bal  Quick and fuss free cutlets that can be made in advance and stored Mutton mince potatoes herbs and spices come together to make these delights the Parsi mutton cutlets They are succulent and delicious.


  1. Mutton mince – 250 gm
  2. Ginger paste – 1 tsp
  3. Garlic paste – 1 tsp
  4. Green chilli – 1- coarsely ground
  5. Turmeric – 1/2 tsp
  6. Red chilli powder – 1 tsp
  7. Clove-cinnamon powder – 1/2 tsp
  8. Potatoes – 2 Tbsp- boiled and mashed
  9. Pudina leaves – 5-6- chopped coarsley
  10. Chopped coriander – 1 Tbsp
  11. Salt, to taste
  12. Bread crumbs, to coat
  13. Eggs – 4- whisked (to coat the cutlets)
  14. Oil to deep fry


  • In a bowl take the mince and massage it with your hands for 3-4 minutes.
  • Now add the ginger paste, garlic paste, green chilli, turmeric, red chilli powder, clove-cinnamon powder, mashed potato, pudina, dhaniya and salt. Mix it well.
  • Make medium sized round patties (makes around 5-6). Coat the cutlets with bread crumbs from both sides.
  • Refrigerate for 30 minutes.
  • Whisk eggs. Coat the refrigerated cutlets in the egg mixture.
  • Deep fry in hot oil till golden brown from both sides.
  • Serve with sliced onions and chutney. Squeeze some lemon juice on top if you want.

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