Wash and drain the beef cubes. In a pressure cooker, add the turmeric and black pepper with salt and cook till done. In case stock is there, dry the stock till coated on the meat. Allow to cool.

Pulse the meat in the grinder till done.

In a large saucepan, heat oil. Splutter the fennel seeds.

Add the chillies and curry leaves and saute for a minute.

Add the onion and saute till wilted. Add the ginger garlic paste and saute for a minute.

Add the mashed potato and ground beef and give a good mix. Adjust seasoning at this point. Add the garam masala. Allow to cook for a couple of minutes, while you fold it in well. Switch off and allow to cool.

Divide into 9 or 10 cutelts and set aside. Dip into the egg whites sealing all the edges well, and then into the bread crumbs, coating sparingly.

Heat oil in a frying pan till sizzling hot. When a drop of the bread crumb is dropped, it will fry and push up.

Add the cutlets and fry both sides till golden brown. Drain on a kitchen towel. Enjoy warm.