Beef Cutlet
Crispy on the outside with a soft, spiced beef and potato filling inside. This classic Kerala snack is a crowd-pleasing appetizer, perfect for parties or a rainy evening with a cup of chai.
For 4 servings
4 steps. 35 minutes total.
- 1
Step 1
- a.Cook the Beef and Potatoes
- b.In a pressure cooker, combine the beef cubes, 1/4 tsp turmeric powder, 1/2 tsp red chili powder, 1/2 tsp salt, and 1/2 cup of water.
- c.Pressure cook on high heat for 4-5 whistles, or for about 15 minutes, until the beef is tender. Let the pressure release naturally.
- d.Open the cooker, drain any excess water, and let the beef cool slightly. Shred the beef using a fork or by pulsing it a few times in a food processor. Set aside.
- e.While the beef is cooking, boil the potatoes in a separate pot until fork-tender. Peel the skin and mash them thoroughly, ensuring no lumps remain. Set aside.
- 2
Step 2
- a.Prepare the Cutlet Filling
- b.Heat 2 tbsp of oil in a pan over medium heat. Add the finely chopped onions and sauté for 4-5 minutes until they become soft and translucent.
- c.Add the ginger-garlic paste, green chilies, and chopped curry leaves. Sauté for 1-2 minutes until the raw aroma disappears.
- d.Reduce the heat to low. Add the remaining 1/4 tsp turmeric powder, 1/2 tsp red chili powder, coriander powder, garam masala, and black pepper powder. Stir for 30 seconds until fragrant.
- e.Add the shredded beef to the pan and mix well to coat it with the spices. Cook for 2 minutes.
- f.Add the mashed potatoes and the remaining 1 tsp of salt. Mix everything together vigorously until it forms a uniform, non-sticky mixture. Cook for another 2-3 minutes.
- g.Turn off the heat, taste and adjust seasoning if needed. Transfer the mixture to a plate and allow it to cool completely.
- 3
Step 3
- a.Shape and Coat the Cutlets
- b.Once the mixture is cool to the touch, divide it into 12 equal portions.
- c.Take one portion and roll it into a ball, then flatten it into a round or oval patty, about 1/2-inch thick. Ensure the edges are smooth.
- d.In a shallow bowl, lightly beat the egg. In a separate plate, spread out the breadcrumbs.
- e.Dip each patty first into the beaten egg, allowing any excess to drip off. Then, coat it evenly and generously with breadcrumbs, pressing gently.
- f.Place the coated cutlets on a tray and refrigerate for at least 20-30 minutes. This step is crucial to help them firm up and prevent them from breaking while frying.
- 4
Step 4
- a.Fry the Cutlets
- b.Heat the oil for deep frying in a kadai or deep pan over medium-high heat. To check if the oil is ready, drop a small piece of breadcrumb; it should sizzle and rise to the top immediately.
- c.Carefully slide 3-4 chilled cutlets into the hot oil, ensuring not to overcrowd the pan.
- d.Fry for 2-3 minutes on each side, until they turn a deep golden brown and become crispy.
- e.Using a slotted spoon, remove the fried cutlets and place them on a wire rack or a plate lined with paper towels to drain excess oil.
- f.Serve hot with tomato ketchup or onion salad (sarlas).
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the beef and potato mixture is dry. If it's too moist, the cutlets may break apart while frying. Cook it on low heat for a few extra minutes to remove excess moisture.
- 2Chilling the shaped cutlets for 30 minutes before frying is highly recommended as it helps them hold their shape perfectly.
- 3For an extra crispy coating, use Panko breadcrumbs or double-coat the cutlets (egg, breadcrumbs, egg, then breadcrumbs again).
- 4Maintain a consistent oil temperature. If the oil is too hot, the outside will burn before the inside is heated. If it's not hot enough, the cutlets will absorb too much oil and become greasy.
- 5For a healthier option, pan-fry the cutlets with a few tablespoons of oil or cook them in an air fryer at 200°C (400°F) for 12-15 minutes, flipping halfway.
Adapt it for your goals.
Chicken Cutlet
Replace beef with an equal amount of boneless chicken, either minced or pressure-cooked and shredded. The cooking time for chicken will be shorter.
Mutton CutletMutton Cutlet
Use minced mutton (goat meat). The process is similar, but you may need to cook the mutton a bit longer to ensure it's tender.
Vegetarian CutletVegetarian Cutlet
For a vegetarian version, substitute the beef with 2 cups of finely chopped mushrooms or 2 large boiled and mashed raw bananas (vazhakka).
Fish CutletFish Cutlet
Use 500g of firm-fleshed fish like tuna or kingfish. Cook the fish, de-bone it, and flake the meat before adding it to the masala.
Why this is on our healthy list.
Protein Powerhouse
Beef is a complete protein source, providing all the essential amino acids necessary for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
Rich in Iron
This dish provides a significant amount of heme iron from beef, which is more easily absorbed by the body than non-heme iron from plant sources. Iron is crucial for forming red blood cells and preventing anemia.
Energy Provider
The combination of complex carbohydrates from potatoes and high-quality protein and fats from the beef offers a substantial and sustained release of energy.
Frequently asked questions
A serving of 3 beef cutlets contains approximately 450-550 calories, primarily depending on the size of the cutlets and the amount of oil absorbed during the deep-frying process.