Anglo Indian - Chicken Mince Potato Cutlets

The chicken mince can be dressed up and down depending on necessity or time.

You can eat the chicken mince on it's own with dol (Dhal, to the uninitiated Anglo Indians) or use it as a sandwich filling.

Chicken Mince and Dol was our staple meal during our first year of wedded bliss so much so that now I have to add it to pasta or like here cutlets if I want Stanley to eat it too!!! So I start with the mince ...




Chicken Mince


Ingredients:

• 250 grams Chicken Mince (Or Beef - depending on the packaging, wash multiple times in water to remove blood) If you like the blood, don’t bother.
• 2 Onions - Chopped Fine
• 1 Tomato - Chopped Fine
• 1 tabespoon Ginger Garlic Paste
• 4 Green Chilies (Reduce if you don't want it spicy)
• 1/2 teaspoon turmeric
• 3 teaspoons cumin powder
• 3 teaspoons red chili powder (Reduce according to taste - if doing so reduce cumin powder as well)
• 1/2 garam masala powder
• Green Peas (Frozen) - Handful or extra if you like peas ... You don't need to add them if you don't like peas
• Vinegar - 1 table spoon - White vinegar is the norm but if you're married to a Goan you probably use the home made coconut, stuff so go easy on that type. You can use Lime / lemon if you don’t want to use vinegar.
• Coriander Leaves - 2 or 3 tablespoons chopped.
• Canola / Rape Seed Oil - 2 Tablespoons (Less can be used)
• Salt to taste
• Water - 50 mL

Method:

- Heat canola oil, add onions and brown.
- Add ginger garlic paste, green chilies and tomatoes and fry till fragrant and mushy
- You must remember to add the dry ingredients one at a time and stir after each addition. Add turmeric, cumin, garam masala powder and chilli powder. Now your masala's will end up raw if the oven is on high. Make sure it's on medium and add a table spoon or two of water if the tomato paste lacks moisture.
- Once you think the masala is well blended add the mince and mix with the masala.
- Once coated add water and peas, Cover and cook on medium heat.
- The water should evaporate quickly. If it's taking a bit of time cook without the lid.
- Add vinegar / lemon and add salt and stir in your coriander leaves.


Potato Cutlet Base

With the cutlets, you don't need to add the mince if you don't want to. You can substitute with ham, chorizo, cheese, sausage ... the fillings are endless! Here goes:

Ingredients:

• 2 large potatoes - boiled in salt and water (immediately remove the potatoes from the water once boiled or they will start to absorb the water)
• 1 large onion
• 1 green chilli - exclude if you don't want it spicy
• Coriander eaves - 2 tablespoons
• 1/2 teaspoon cumin powder
• 1/4 chilli powder
• 1/4 garam masala powder
• Salt to taste
• Breadcrumbs - 100 to 200gms
• 1 egg - beaten with salt and pepper
• Canola / Rape Seed Oil

Method:

- Peel skins off the potato and mash.
- Chuck in following ingredients with the potatoes i.e. green chilli, corriander leaves and all the spices and salt. Mix well. Form into balls that can fit in your palm.
- Now you need to stick everything in order in a manufacturing line; mashed potato mixture, cutlet filling i.e. mince, beaten egg in a bowl and breadcrumbs
- Flatten mash potato balls into a disc with your palms, scoop a teaspoon or two of the mince into the middle of the potato disc and start moving the potato upwards and shape so the mince is in the centre of the cutlet and covered by the potato on all sides.
- Dip in egg and then in breadcrumbs.
- If you want to eat it right away, heat oil and fry, adding oil if necessary till they turn a wonderful golden brown.
- The remaining cutlets can be stuck in an air tight freezer bag or container in the freezer and defrosted and removed when you're in the mood or have guests!