Beef Cutlets

• 1/2 kg beef mince (as fine as you can get or you can give it one round in a blender)
• 2 tablespoons soya sauce
• 2 tablespoons lime juice or 2 tablespoons vinegar (I use vinegar mostly)
• salt (take into consideration the amount of salt that is in the soya sauce you use)
• 3/4 inch cube gingerroot, minced fine (I sometimes use even more)
• 6 -8 cloves garlic, minced fine
• 1 teaspoon cumin seed, roasted and ground
• 1 teaspoon coriander seed, roasted and ground (I make my own cumin and coriander powders this way and keep them in airtight bottles for upto a week)
• 1 teaspoon cayenne powder
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon garam masala powder
• 3 onions, minced fine
• 12 mint leaves, chopped
• 1/2 bunch cilantro, chopped
• 2 green chilies (deseeded and chopped fine)
• 1 1 cup desiccated coconut or 1 cup unsweetened coconut (if you are using dessicated coconut or unsweetened coconut instead of the fresh then soak in 1/2 cup) (optional)
• black pepper
• 1 egg, beaten
• semolina or breadcrumbs, to coat
• oil, for shallow frying

1. Mix all upto the egg ingredients well.
2. (You can blend them together too to a coarse paste for a variation) Form into 16-18 cutlets that are of a diameter of around 2 inches when flattened or make them 3 inches across so get around 11-12.
3. Coat with the bread crumbs or semolina (I prefer the semolina).
4. Heat a little oil in a pan (maybe a tblsp per round) to a medium high and shallow fry on low for around 5-6 minutes on each side (as many as the pan can take per round) or till they are cooked to the level you like.
5. Add a little more oil if you require.
6. I normally use non-stick pans and so need a minimum of oil.
7. (1 litre lasts over a month and a half in my household).

beef, soya sauce, lime juice, salt, gingerroot, garlic, cumin, coriander seed, cayenne powder, turmeric powder, garam masala, onions, mint, cilantro, green chilies, coconut, black pepper, egg, breadcrumbs, oil

Taken from www.food.com/recipe/beef-cutlets-91726 (may not work)