Bengali-style Samoborski Kotlet

Ingredients

In this Bengali adaptation of Samoborski kotlet, we incorporate traditional Bengali spices such as turmeric, cumin, coriander, and garam masala to infuse the meat patty with a warm and aromatic flavor. Additionally, we serve it with a tangy tomato chutney, which adds a refreshing element to the dish. We alse have the original recipe for Samoborski kotlet, so you can check it out.

• 500g (1.1 lb) ground meat (chicken, beef, or lamb) 500g (1.1 lb) ground meat (chicken, beef, or lamb)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• Salt, to taste Salt, to taste
• 1 cup breadcrumbs 1 cup breadcrumbs
• 2 eggs, beaten 2 eggs, beaten
• Vegetable oil, for frying Vegetable oil, for frying
• For the tomato chutney: For the tomato chutney:
• 4 tomatoes, chopped 4 tomatoes, chopped
• 1 onion, finely chopped 1 onion, finely chopped
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 teaspoon sugar 1 teaspoon sugar
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 15g, 3g
• Protein: 28g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a mixing bowl, combine the ground meat, chopped onion, minced garlic, turmeric powder, cumin powder, coriander powder, garam masala, and salt. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the mixture into patties of your desired size and thickness.
3. 3.
   Dip each patty into the beaten eggs, ensuring it is fully coated.
4. 4.
   Roll the patties in breadcrumbs, pressing gently to ensure the breadcrumbs adhere to the surface.
5. 5.
   Heat vegetable oil in a frying pan over medium heat. Fry the patties until golden brown and crispy on both sides. Remove from the pan and drain on a paper towel to remove excess oil.
6. 6.
   For the tomato chutney, heat a little oil in a separate pan. Add mustard seeds and let them splutter. Then, add the chopped onions and green chilies. Sauté until the onions turn translucent.
7. 7.
   Add the chopped tomatoes, sugar, and salt. Cook until the tomatoes soften and release their juices, stirring occasionally.
8. 8.
   Remove from heat and allow the chutney to cool. Blend it to a smooth consistency using a blender or food processor.
9. 9.
   Serve the Bengali-style Samoborski Kotlet hot, accompanied by the tangy tomato chutney.

Treat your ingredients with care...

• Ground meat — Choose lean ground meat for a healthier option. You can also mix different types of meat for a unique flavor.
• Turmeric powder — Turmeric stains easily, so be cautious while handling it to avoid staining your clothes or kitchen surfaces.
• Tomato chutney — Adjust the spiciness of the chutney by adding or reducing the amount of green chilies according to your preference.

Tips & Tricks

• For an extra kick of flavor, add a pinch of Bengali five-spice blend (panch phoron) to the meat mixture.
• If you prefer a spicier kotlet, add finely chopped green chilies or a dash of chili powder to the meat mixture.
• To make the kotlet healthier, you can bake them in the oven instead of frying. Preheat the oven to 200°C (400°F) and bake the patties for 20-25 minutes, flipping them halfway through.
• Experiment with different types of meat or even seafood to create your own unique variations of Bengali-style kotlet.
• Serve the kotlet with a side of fresh salad or steamed vegetables to balance the flavors and add nutritional value.

Serving advice

Serve the Bengali-style Samoborski Kotlet as an appetizer or main course. Accompany it with steamed rice or naan bread for a complete meal. Garnish with fresh coriander leaves for a pop of color and added freshness.

Presentation advice

Arrange the crispy kotlet on a platter, drizzle the tangy tomato chutney over them, and garnish with a sprinkle of chopped coriander leaves. Serve with a side of steamed rice or naan bread for an appealing and appetizing presentation.