Caroline Kents Cutlets
From sitbynellie 14 years ago
- 15 minutes to make
- Serves 6
These are a kind of fried meat patty which my 93 year-old mother-in-law Caroline showed me how to make. Hard to say really how many servings this gives, as Tom and I regularly scoff the lot between us when she makes them. Read more (She made the ones in the photo). There was no extant recipe up until now but I have written it down as best I can from 'sitting by nellie' with her. I've made them a few times, and Tom tells me that they are pretty near his mum's. Mine are not as good as hers but here they are. See less
Ingredients
- 1 lb. steak mince (good quality gound beef) shopping list
- 10 large, ripe tomatoes,chopped finely (don't bother skinning or de-seeding) shopping list
- 6 large eggs, beaten shopping list
- 4 slices of white bread, made into breadcrumbs. Take the crusts off if you like but it's not necessary! shopping list
- 2 medium onions, very finely chopped shopping list
- A large bunch of curly parsley, washed and chopped finely shopping list
- Some plain flour, if needed, to bind shopping list
- To fry: some groundnut or other neutral-flavoured oil shopping list
How to make it
- Mix all the ingredients together. Actually I find mixing by hand works best. The ingredients should be chopped as finely as possible - Caroline uses the food processor for this but says not to chop the tomatoes this way, but to do them by hand.
- The mixture should be kind of 'sloppy'.
- In a frying pan, heat enough oil just to cover the bottom of the pan.
- When the oil is medium hot, drop spoonfuls of the meat mixture in.
- 'Coax' the edges into a sort of oval shape with a spoon, as the mix will be quite sloppy. The resulting patties should be about 2 1/2 inches across and maybe about 1/2 - 3/4 inch thick.
- Let them fry very gently about 5 minutes until you are sure they are set.
- Turn over and fry the other side.
- The total cooking time should be about 15 minutes, depending on how thick the patties are. You should turn them another couple of times. There should not be any pink left in the middle.
- Drain on kitchen paper.
- Fry up the next batch, and so on. You may need to refresh the oil.
- Eat hot or cold, in sandwiches or just slob style.
- These also freeze well although not many ever survive that far.
The Rating
Reviewed by 7 people-
These sound really good & I can't wait to try them out. Thanks & 5 forks
brianna
in loved it
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This is interesting, they sound great.
Mark
mark555
in Center Of The World Ma' Center Of The World loved it
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This recipe will go reall well with the lean venison ir duffalo i have......I may even give it a go with the lamb
Great post
grizzlybear
in loved it
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