Meat Patties With Potatoes (Beef Cutlets)
Meat patties with potatoes, also known as beef cutlet are incredibly delicious appetizers, loaded with flavorful spices and herbs. These timeless beauties are popular for a reason! Try pan fried or broiled for a healthy version.
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 12 (2 patties per serving)
- 1 lb potatoes organic
- 1 tbsp olive oil
- 1 onion medium, chopped, 1½ cups
- 1 tbsp ginger grated
- 1 tbsp garlic grated
- 1½ lbs ground beef 90% lean meat
- 1½ tbsp garam masala
- 1 tsp cumin ground
- 1 tsp coriander ground
- 1 tsp turmeric
- 2 tsp red pepper flakes or chopped jalapeno pepper
- 1½ tsp salt
- 2 tbsp cilantro chopped
- 1 tbsp mint chopped or 2 tsp dried
- 2 eggs large (some leftover)
- 1 cup Panko bread crumbs
- 1/2 cup peanut oil for shallow frying, 2 tbsp will be leftover after frying
Beef Cutlet Mixture
Place potatoes in a cooking pot and cover with water until fully submerged. Bring water to a boil, lower the heat and simmer until potatoes are cooked well. Use a knife or fork to check if they are done. Drain the water and let the potatoes cool.
Heat oil in a cooking pot, add chopped onion and sauté until it has softened. Then add the ground meat and stir while letting the juices evaporate.
Add all the spices and mix. Let it cook on a low flame until the meat is well done. Then stir in the salt and herbs. Let the mixture cool down.
Crush the potatoes and add to the meat mixture. Mix very well. The mixture should feel like a dough and easily moldable.
Shaping Meat Patties or Cutlets
Divide the mixture into 24 portions. Roll each portion into a ball shape and then flatten it into a round or oval disc. Keep them aside.
Set up the breading items. Beat the egg (I actually beat two eggs, and half of that was remaining at the end). Spread the bread crumbs in a flat plate.
Dip each patty in the beaten egg and then dip it in the bread crumbs, making sure to coat all around in each step. Press the patty gently to make sure the bread crumbs are nicely set on it. Keep the prepared patties aside.
Two ways to proceed – Broiling or Pan frying
Pan Frying Method:
Shallow fry cutlets in three batches in a skillet that has enough room for eight patties.
For each batch, heat 3 tablespoons oil in the skillet at medium high. Once the oil is hot enough, slide eight patties and lower the heat to medium and shallow fry both sides for 2 minutes each, until golden brown. Once done, transfer to a plate lined with paper towels.
These cutlets can be served as an appetizer, snack or can be used to make sandwiches.
- If patties are fried at optimum temperature and you don't reuse the same oil, then oil absorption can be kept at minimum.
- Make Ahead: Meat cutlets can be breaded and frozen a day ahead. Thaw them prior to broiling or frying.
- Frozen Patties: These can also be kept frozen for couple months to use later. Freeze the patties before or after frying. Thaw and use.
- Nutrition facts are for broiled patties. If the cutlets are fried then it is: 227 kcal, 14 g total fat, 4 g saturated fat.
Serving: 2patties | Calories: 177kcal | Carbohydrates: 10g | Protein: 14g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 50mg | Sodium: 380mg | Potassium: 380mg | Fiber: 2g | Sugar: 1g | Vitamin A: 130IU | Vitamin C: 5.4mg | Calcium: 35mg | Iron: 3.1mg