Cheesy Corned Beef Cutlets

Recently, I had made Cheesy Corned Beef Jaffles/Toasties (recipe is on the blog and at a few food groups on Facebook that are very close to my heart). I had some Corned Beef Mix left over and decided to turn that into cutlets. For that reason, the basic recipe (with a few added ingredients) and the Corned Beef Mix photographs on the blog remain the same. The process of making the kebabs, though, are new clicks. I hope you guys enjoy the kebabs as much as mum and dad did. 😊

Ingredients:

1 tin Corned Beef (425 grams)

1 large onion, finely chopped

5 to 6 green chilies, slit and finely chopped

75 to 100 grams block of Britannia cheese, diced into tiny pieces

1 teaspoon coarsely ground black pepper

Breadcrumbs

2 to 3 eggs, beaten (seasoning – optional)

Oil to shallow fry

Method:

1. Empty out the corned beef in a large vessel and mash it up with a fork. Ensure there are no lumps.
   
   
   
2. Add the chopped onions, green chilies, black pepper powder, cheese dices and mix well.
   
   
   
3. Check for seasoning and add extra black pepper powder if you want an extra zing.
   
   
   
4. Make a cutlet two inches in diameter, gently and carefully coat in finely ground breadcrumbs and keep aside on a platter. Repeat until all the Corned Beef Mix is used up.
   
   
   
5. Heat oil in a non-stick frying pan.
6. Take a breaded cutlet and gently and lightly dip it in the egg wash (beaten eggs) and once again carefully coat the cutlet, a second time, in the breadcrumbs.
   
   
   
   
   
7. Gently place the cutlet in the oil.
   
   
   
8. Repeat the egg wash and double-breadcrumb coating with each cutlet. Fry them in batches, till golden brown. Drain on kitchen paper.
   
   
   
9. Serve with green chutney or ketchup as a side, or with drinks as finger food.
   
   

Chef’s Notes: 

1. I always use one egg at a time and the same goes for breadcrumbs; I empty out the breadcrumbs as needed. It’s the best way to avoid food wastage.
2. Do not flip the cutlets too often when frying. Ideally, fry the cutlets on one side to a perfect golden brown and then flip to fry the other side. This helps to keep the cutlets intact.
3. The tinned Corned Beef mix will not require any salt as it already contains salt (and cheese). You may add a wee bit of seasoning to the beaten eggs.
4. Do not deep fry these babies; they will crumble.
5. You may share the direct blog-link of the recipe/s but do NOT publish my recipes and my photographs on any blog-site or website without my explicit consent or attempt to pass off my recipe/s as your own. You will be held accountable for plagiarism.
   
   Some more photographs...