Step 1

Press saute, add the oil and once it’s hot, add onion and serrano pepper and saute for 7-8 minutes, or until the onions start to caramelize a bit.

Step 2

Add the ginger and saute for a minute.

Step 3

Add the spices, stir, then add the ground meat and vinegar. Cook until the meat is no longer pink (break the meat up with a wooden spoon).

Step 4

Add the potatoes and 2 tablespoons of water and give this a stir.

Step 5

Secure the lid, close the pressure valve and cook for 6 minutes at high pressure.

Step 6

Quick-release pressure.

Step 7

Open the lid, add the finely chopped curry leaves and use a potato masher to mash the potatoes into the meat until well combined.

Step 8

Allow the mixture to cool (russet potatoes will absorb any extra liquid). Once cool enough to handle, take a scoop of the mixture and roll it into an oblong-shaped patty and place the patty on a plate. Repeat until you’ve used all the mixture to form patties.

Step 9

Place the patties in the fridge overnight to firm up (this will prevent the patties from breaking when you fry them).

Step 10

Dip the patties into the whisked egg and then into the fine bread crumbs.

Step 11

To shallow fry the cutlets, add oil to a frying pan (or dutch oven) over medium heat and once the oil heats up, shallow fry the patties in batches until both sides are golden brown (don’t be surprised if you see that the oil turns a bit dark as you continue to fry the cutlets).

Step 12

Use a slotted spoon to remove the cutlets and place them onto a paper-towel-lined plate. Repeat until done.

Step 13

Serve with ketchup and pickled onions.

Step 14

Combine the ingredients together in a bowl and mix well - the onions will soften as it sits (I like to make mine the night before serving).

Step 15

Serve at room temperature with the cutlets.