Meat Rissoles

Ingredients
200 g mince mutton
1 onion, chopped
4-5 garlic pods
2 tbsp celery, chopped
2 tbsp chopped mint
1/2 cup refined flour
3 eggs
breadcrumbs
salt to taste
white pepper
200 ml oil for shallow-frying

Method
For the filling
Heat oil in a shallow pan, add the chopped onion till translucent. Add celery and garlic and cook for a minute.
Add the mutton mince and cook for 30 minutes till water left by the mince evaporates.
Add dried rosemary and salt-pepper to taste.
Keep the filling aside to cool.

For the crêpe
Take refined flour and add two beaten eggs to it.
Make it into a pouring consistency batter, add water if required.
Take a heavy cast iron skillet which is seasoned well or alternately, a non-stick pan.
Heat the pan and pour a ladleful of batter and swirl it around the pan surface, taking off the excess batter into the bowl. This will give you thin pancakes.
Turn the pan onto the floured work table and remove the pancake by gently sliding it. Make pancakes ensuring you dust the pancakes so as to avoid sticking.

Assembly
Spread the crêpe on a flat surface, place the filling in the centre and fold in an envelope fold.
Dip in whisked egg, followed by the crumbs.
Heat oil in a skillet and shallow-fry till golden brown,
Serve with ‘minted’ tomato coulis or sharp mustard.
Alternately, you can air-fry by brushing with oil first, then frying till golden brown.