Step 1

Rinse the beef once(optional) and drain.

Step 2

Add all ingredients for cooking the beef to a pressure cooker with around ½ cup water.

Step 3

Pressure cook for 15 steam whistles. Cool under running water and open the cooker.

Step 4

While the beef cooks, chop up all the fresh ingredients.

Step 5

Check if the beef is cooked, and tender. (If not, cook a bit longer)

Step 6

Once tender, continue to cook, uncovered till the water runs dry. Be careful not to scorch the beef. It will ruin the taste. Allow to cool off completely.

Step 7

If using homemade breadcrumbs, toast the bread and wait till cools. Process briefly to get fine crumbs.

Step 8

Use a processor or small grinder and pulse - process the cooled beef, till you get fine fluffy shreds - like floss or wool. Do not over-process or you are making meat paste.

Step 9

Wash out the pressure cooker, add the potatoes, and pressure cook till tender cooked, and mashable. About 8-10 steam whistles. Drain for a while to remove all water.

Step 10

Mash well. For best cutlets, the potatoes should be fluffy and not sticky! Set aside. There should be no water in the potatoes.

Step 11

Beat egg well. Set aside

Step 12

Heat coconut oil (3 Tbsp), in a wide nonstick pan or wok.

Step 13

Add shallots, ginger, garlic, and green chili.

Step 14

Saute well till the ingredients are softened. and just turning brown.

Step 15

Add chili powder, garam masala, turmeric, pepper, and aniseed powders, still till cooked and aromatic - briefly, to avoid the burnt smell of spices.

Step 16

Add the meat floss. and toss well with the sauteed ingredients.

Step 17

Add the mashed potato and mix well. I like using two wooden forks to do this.  Keep tossing till the potato and meat mixture are thoroughly combined. (Also add more salt to taste).

Step 18

Add the fresh coriander leaves and chopped curry leaves now. Stir to mix.

Step 19

It should come together in a tight mixture. (if your potatoes you will have trouble here) If your cutlets are too loose they tend to break apart when frying.

Step 20

Wash hands and form small patties/cutlets.

Step 21

Dip each cutlet in the egg mixture.

Step 22

Coat in breadcrumbs - using one hand for dipping and the other for coating. This prevents a clotted crumb coating.

Step 23

Place on a tray in the freezer for 10 minutes or so till slightly firm.(optional) - I often fry them straight away.

Step 24

(You can choose to freeze them completely at this stage as well. Once frozen, remove the cutlets from the tray easily and put them in a freezer bag for later use. See notes)

Step 25

Heat oil to a shallow frying pan.

Step 26

Place the cutlets in the oil before it gets too hot.

Step 27

Cook on a medium, and constant sizzle till the bottom is a dark golden brown.

Step 28

Carefully turn each cutlet and repeat on the other side. I flip mine over 2-3 times to get it right. I prefer a darker crumb than, a light golden one.

Step 29

Drain on kitchen paper towels. Serve hot, with chili sauce or ketchup!