1 kilo mince (beef/chicken or mutton)
1/2 kilo potatoes (you can increase this quantity if you want more cutlets or to stretch your budget)
some fresh corriander
stew powder or pepper powder for a strong taste
optional : 4 tablespoons channa dhal (split chickpeas) soaked for 4 hours at least - this gives a third texture to the cutlets.
egg for frying.
Put washed mince, skinned potatoes, dhal, salt, stew/pepper powder in the pressure cooker without any added water. Cook for 3 whistles (Hawkins).
Open cooker, if any liquid is remaining, keep cooking it with the top open until dry.
If you want smooth cutlets, grind the mince in the mixi/food procesor, else just mash and blend everything with a potato masher.
Add chopped corriander and mix well.
Beat one egg.
Shape into cutlets (any shape or size you like - burger/croquette/meat balls), dip in beaten egg and shallow fry on all sides.
This can be eaten anytime.
Optional : Roll in bread crumbs after dipping in egg and before frying.