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Steward’s Lazzat Spices for Cateless 50g Box




You will need:

2 Tbs (20g) spices for Cutlets
½ cup breadcrumbs
500g minced chicken
Beaten eggs
2 tsp garlic paste
1 tsp ginger paste
1 large onion, finely chopped
Cooking oil
Chopped fresh mint and coriander


Place chicken in a bowl. Add garlic, ginger, onion, coriander, mint and spices for Cutlets. Mix well, cover and let marinate in refrigerator for 1 hour.
Make small balls with the mixture, press between your hands to flatten to make a round shape. Coat with breadcrumbs and dip into the eggs and deep fry in oil on medium heat until golden.
Remove and place them on paper towel.
Serve with bread, salad and chili sauce.