Boil the potatoes well, peel, mash well and keep aside.

Crush 1-inch ginger, 2 green chillies,1 tsp black peppercorn, 1.5 tsp fennel, 2 stalks curry leaves

Take the beef keema, wash and dry well and saute it with the above-crushed mix and salt as needed and pressure cook it.

Give some good 6 whistles and dry the liquid of the beef further, till it’s fully dry, add a tbsp of cooking oil to avoid it getting stuck at the bottom.

Take off the flame and cool.

Crush the remaining ginger, green chillies, tsp black peppercorn, fennel, curry leaves

Take a pan and add 4 tbsp of cooking oil, saute the chopped onion in it and add the above-crushed mix once onions are pink in colour.

Add turmeric, black pepper powder and garam masala.

Add salt as needed.

Add the shredded beef mince and switch off the flame.

To this add the mashed potatoes and mix well.

Cool the mix and shape it in desired shapes to at least 16 to 18 pieces.

Dip in whisked egg and crumb with some bread crumbs.

Deep fry Cutlets and serve hot with some ketchup if needed.