Hearty Veggie Packed Ground Meat Cutlets

Hearty Veggie Packed Ground Meat Cutlets

These are so easy! Mix, shape and deep fry in just 3 steps.
The cutlets are packed with a lot of meat and vegetables.

Ingredients: 12 to 15 smallish ones

★ Ground meat (beef and pork blend)
400 g
★ Onion
1 (large)
★ Carrot
★ Cabbage
4 leaves
★ Milk
4 tablespoons
★ Panko
3 tablespoons
★ Egg
★ Mayonnaise
3 tablespoons
★ Japanese Worcestershire-style sauce
2 tablespoons
★ Salt and pepper
to taste (a generous amount)
Flour, eggs, panko
as needed
Oil for deep frying
as needed
The sauce:
Ketchup and Japanese Worcestershire sauce
2 to 1 ratio
Side dishes
Finely shredded cabbage, cucumber
as much as you like


1. Finely chop the onion, carrot and cabbage leaves. Put the milk and panko in a large bowl and soak for a while.
2. Add the remaining ★ ingredients to the bowl and mix up well with your hands (use disposable gloves).
3. Divide into portions of about 1 heaping tablespoon each. The finished cutlets may vary in size, but that's the charm of homemade.
4. Form the portioned meat-vegetable mixture gently with your hands. I made 15 this time.
5. Coat with the flour, beaten egg and panko in that order. Fry slowly in 160°C oil. If it looks like they're scorching, lower the temperature of the oil a bit.
6. Drain off the oil completely. While the menchi katsu are draining, shred the cabbage to serve on the side. Make a sauce from ketchup and Japanese Worcestershire-style sauce mixed in a 2:1 ratio.

Story Behind this Recipe

My aim was to make minced meat cutlets that had lots of vegetables as well as meat.