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Tikki Potato Cutlet Recipe
|Onions||2 , finely chopped|
|Green chilies||2 , finely chopped|
|Minced beef||1⁄2 Pound|
|Beef stock||1⁄2 Pint|
|Ground black pepper||To Taste|
|Tomato sauce||2 Teaspoon|
|Cayenne pepper||1⁄4 Teaspoon|
|Garam masala||1⁄2 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Egg||1 , beaten|
|Oil||2 Cup (32 tbs) (For Frying)|
Serving size: Complete recipe
Calories 5421 Calories from Fat 4702
% Daily Value*
Total Fat 532 g817.8%
Saturated Fat 97.4 g486.9%
Trans Fat 1.7 g
Cholesterol 454.1 mg
Sodium 5673.8 mg236.4%
Total Carbohydrates 120 g39.9%
Dietary Fiber 15.7 g62.8%
Sugars 20.1 g
Protein 70 g139.5%
Vitamin A 37.2% Vitamin C 267.7%
Calcium 27.5% Iron 60.8%
*Based on a 2000 Calorie diet
Add the chillies, salt and minced meat.
Pour in 1/4 pint (2/3 cup) of the stock, bring to the boil and simmer for about 45 minutes, until the mince is cooked and the mixture is quite dry.
Add more stock, as required, during cooking to prevent the meat sticking to the pan.
Season with black pepper to taste, mix in the tomato sauce and allow the filling to cool.
Meanwhile, cook the potatoes in boiling salted water until tender.
Drain and allow to cool a little, then mash with the butter, 2 oz.(1/2 cup) flour, the spices and salt.
Add enough beaten egg to make a firm paste.
Mix the remaining egg with the milk.
Place the potato paste on a floured working surface, sprinkle with flour and roll out.
Cut the paste into 10 rounds or squares of equal size.
Place 2 teaspoonfuls of filling on each round or square.
Dampen the edges with a little egg and milk mixture.
Fold over the pastry, enclosing the filling and press the edges together to seal.
Dust with flour and deep fry in the hot oil until golden brown