Brown Rice and Beef Cutlets are different from other cutlets as it is made of rice instead of potatoes which is the main ingredient in most of the cutlets.
My kids never liked veggie cutlets so just to make it a delicious treat for them I added beef mince and trust me it was a fun little experiment that was superbly successful, those cutlets turned out to be really delicious and perfect for the tea time snack and also for my kid lunchbox.
Prep Time – 10 Minutes
Cook Time – 20 Minutes
Yield – 4
Difficulty Level – Easy
- 1 cup brown rice (boiled)
- 1 cup beef mince (boiled)
- 1 onion (thinly sliced)
- 1 teaspoon garlic paste
- Salt as needed
- ½ teaspoon red chili powder
- ½ teaspoon turmeric powder
- ¼ teaspoon garam masala
- 1 cup chickpeas (boiled)
- 1 green bell pepper (finely chopped)
- 1 teaspoon mango powder
- Oil as needed
- 1 teaspoon dried coriander powder
- 1 teaspoon cumin seeds
- 2 tablespoons chopped fresh mint
- 2 green chilies (finely chopped)
- 1 egg
- ½ cup bread crumbs
- Heat 2 tablespoons oil in a pan and add onions, sauté for 4 to 5 minutes or until translucent then add garlic and again cook for 1 more minute.
- Add turmeric powder, coriander powder, cumin seeds, salt and red chili powder, cook for few seconds or until the spices are fragrant.
- Add chickpeas and cook for 4 to 5 minutes at medium low with constant stirring.
- Remove from heat and set aside for 10 to 15 minutes until it cools.
- Add the onion mixture into the grinder and add chopped mint and green chilies and grind well until fine mixture.
- Take out the grinded mixture into a bowl and add the beef mince, chopped green bell pepper, brown rice, mango powder, egg, bread crumbs and garam masala. Mix well until all the ingredients are fully incorporated then place the mixture in your refrigerator for 15 minutes.
- Take out the mixture from the refrigerator and make cutlets.
- In the meanwhile heat oil in a pan for deep frying.
- Add the cutlets slowly into the hot oil and fry for 4 to 5 minutes or until the cutlets are golden brown.
- Take out in a serving dish and garnish with sliced onions and serve hot with mint chutney.