The month of Ramadan evokes a lot of memories in me. While growing up in India, Ramadan was a bit different from that which I experience here in Canada. The kitchen used to start bustling with activity from afternoon itself as the household servants fried mounds of samosas, pakoras and other sweet and savory delights for iftaar. Pakoras, samosas, kala chana, chole, dahi baray and fruit chat used to be the quintessential iftaar items.
Iftaar was prepared every day not just for family members but also for the families of the household servants, my father’s office staff and Muslim shopkeepers in the colony. Iftaar was frequently sent to neighbors too, both Muslims as well as non-Muslims.
Minced Meat and Egg Croquettes
- ½ kg Minced Mutton or Beef
- 1 teaspoon grated ginger
- ¼ teaspoon black pepper powder
- 4 Green Cardamoms, cracked open at one end
- 4 Green Chilies
- Salt to taste
- 1 tablespoon butter, softened
- 5 Large Eggs, hard boiled
- 1 Large Egg, lightly beaten
- 2 Cups Bread Crumbs
- Oil for deep frying
- Add about ½ cup water and boil the minced meat along with ginger, black pepper powder, green cardamoms, green chilies and salt. Dry up all the water and cool the mixture.
- Grind the mixture finely in a food processor. Add the butter.
- Peel and coarsely chop the hard boiled eggs. Add to the minced meat. Check and adjust seasoning according to taste.
- Make two inch long logs with the minced meat and egg mixture.
- Dip each log in beaten egg and roll in bread crumbs.
- Deep fry or shallow fry the croquettes until golden brown. Serve hot with tomato ketchup or a spicy dipping sauce.