• For prepping beef:
• ½ kg boneless steak (beef), cut into small cubes
• ½ teaspoon black pepper powder
• ½ teaspoon Kashmiri chili powder
• ½ teaspoon ginger-garlic paste
• ¼ teaspoon garam masala powder
• 1 green chili, slit
• few curry leaves
• salt, to taste
• 2/3 cup water
• For patties:
• 2 cups finely chopped onion (about 3 medium onions)
• 4 green chilies, sliced finely
• 12 curry leaves, torn into small pieces
• 1 ½ tablespoons ginger, julienned
• ½ teaspoon garam masala powder
• ½ teaspoon black pepper powder
• ½ teaspoon meat masala powder (I used Eastern)
• 1 cup boiled and mashed potato (about 2 medium potatoes)
• 2 eggs
• 2 cups bread crumbs
• 1 tablespoon oil, plus extra for deep-frying (I used canola for deep-frying)
• salt, to taste

First, cook the beef. Place all the ingredients for prepping beef with 2/3 cup water in a 2-liter pressure cooker, lock the lid in place, and bring to full pressure on high heat (cooker whistles at this stage).

Then reduce heat to low; cook for 25 minutes more. Remove from heat, and allow pressure to release naturally. Now check the meat—it should be tender. If any broth remains, return cooker to high heat, without lid.

Simmer away until no stock remains and meat is coated with spices. While still hot, break beef chunks into small pieces by flaking with a fork.

Alternatively, allow meat to cool, and pulse in a food processor.

Heat 1-tablespoon oil (use coconut oil for naadan taste) in a skillet over medium-low heat.

Add onion with a bit of salt and sauté until soft and lightly browned, about 6-7 minutes.

Tip in ginger, curry leaves, chili, and cook, stirring frequently, about 1 minute more.

Then add minced beef, meat masala, garam masala, black pepper and stir-fry everything for 4 minutes. Taste and adjust seasoning as needed.

Combine beef masala with mashed potatoes in a large bowl, and mix with your hand until well combined and mixture holds together.

Shape into small balls and flatten into cylinders or round patties with your palms—make sure there are no cracks.

Raw patties may be covered and refrigerated for up to 4 days, or sealed in an airtight container and frozen, for up to 2 months.

Meanwhile beat eggs in a shallow dish; spread bread crumbs on a large plate. Dip patties in the egg, then dredge in bread crumbs, making sure it is evenly coated.

Set aside on a parchment paper–lined baking sheet.

Heat oil in a deep pan or deep-fryer to 350 — 3750F, or until almost smoking.

Fry patties in batches of 4 to 6 until crisp and golden brown. Using a slotted spoon, transfer to paper towel–lined plate.

Serve hot with a dipping sauce, if you like. For a simple dipping sauce, combine finely sliced red onions with equal parts tomato ketchup, and chili sauce.

Serve croquettes with salad and warm pita bread for a quick dinner.

by Pak101.com (few years ago!) / 2034 views