Air fryer recipe · Snacks
Crispy Mutton Cutlet
Golden crumb-coated mutton patties with a spiced, potato-soft heart inside.
- 40 minTotal time
- 200°CAir fryer
- 6Serves
- Non-vegetarianDiet
Nutrition per serving
- 255kcal
- 12.4 gprotein
- 17.7 gcarbs
- 14.5 gfat
- 1.7 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Cooked minced mutton350 g
- Boiled mashed potato1 cup
- Onion, ginger, chilli (fine)1/2 cup
- Garam masala & pepper1.5 tsp
- Egg + breadcrumbs1 + 1 cup
- Chopped coriander3 tbsp
Method
Make the filling
Combine the cooked mutton mince with the mashed potato, fine onion, ginger, chilli, garam masala, pepper and coriander. The potato binds everything together and keeps the inside soft so the cutlets do not crumble.
Shape the cutlets
Divide the mixture and press into oval or round flat patties about a centimetre thick. Smooth the edges so there are no cracks, which lets the coating stick evenly and stops the filling breaking out.
Crumb-coat
Dip each patty in the beaten egg, then press firmly into breadcrumbs on both sides. A solid, even coating is what gives the crisp shell, so cover every gap where the filling might peek through.
Chill and spray
Rest the coated cutlets in the fridge for ten minutes, then spray or brush both sides with oil. Chilling firms the crumb so it holds, and the oil film browns it into a deep golden shell.
Air-fry until crisp
Arrange in a single layer and air-fry at 200°C for 14 min, flipping once, until the crumb is crunchy and golden brown all over. The cutlets are done when they are hot through with no pink in the centre.
