Beef Cutlet
Crisp, golden beef cutlets with a spiced minced filling and a soft center. This Indian snack is shaped, crumb-coated, and fried until beautifully crunchy, making it great with onion rings and ketchup.
For 8 servings
- pressure cook · ~20 min
Cook the beef until tender.
1.Add beef, black pepper, turmeric powder, salt, and water to a pressure cooker.2.Mix well and cook on medium heat until the beef is tender and the moisture is almost dry.3.Let the pressure release naturally, then cool the beef slightly.TIPCook the beef until nearly dry so the cutlet mixture holds its shape easily. - boil · ~15 min
Boil the potato until soft.
Cook the potato in water until fork-tender. Drain well and mash while still warm with no large lumps left.
- prep
Mince the cooked beef.
Pulse or finely chop the cooked beef into a coarse mince. Do not make it pasty; a little texture gives the cutlets a better bite.
- saute · ~8 min
Cook the onion and spice mixture.
1.Heat 2 tbsp oil in a pan over medium heat.2.Add fennel seeds and curry leaves and cook for 20 seconds.3.Add onion, green chili, ginger, and garlic and cook until the onion turns soft and lightly golden.4.Add red chili powder and garam masala and cook for 30 seconds.TIPKeep the heat medium once the powders go in so they do not burn. - mix · ~6 min
Make the cutlet mixture.
Add the minced beef to the pan and cook for 3 to 4 minutes until the mixture looks dry and aromatic. Transfer to a bowl, add mashed potato and coriander leaves, and mix well. Cool completely.
- assemble · ~10 min
Shape and coat the cutlets.
1.Divide the mixture into 8 equal portions.2.Shape each portion into an oval cutlet.3.Dip each cutlet in beaten egg.4.Coat well in breadcrumbs and place on a plate.TIPIf the mixture feels soft, chill it for 15 minutes before coating. - fry · ~12 min
Shallow-fry the cutlets until golden.
1.Heat oil for frying in a wide pan over medium heat.2.Place the cutlets in the pan without crowding.3.Fry until deep golden on one side, then turn and fry the other side until crisp.4.Remove and drain briefly.TIPTurn only after the first side is firm and browned, or the coating may break. - serve
Serve the beef cutlets hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Cook the beef mixture down until almost dry before adding potato, or the cutlets can split while frying.
- 2Mash the potato while warm and completely drain it first so it binds the beef without making the center gummy.
- 3Let the beef-potato mixture cool fully before shaping; warm filling makes the crumb coating slide off.
- 4For a neater crust, chill the shaped cutlets for 15 to 20 minutes after breading before frying.
- 5Keep the oil at medium heat so the breadcrumbs turn deep golden while the inside heats through evenly.
- 6Fry in batches with space between cutlets; crowding drops the oil temperature and softens the crust.
- 7Leftover cutlets re-crisp best in a pan or air fryer, not the microwave.
Adapt it for your goals.
Low-oil
Brush the breaded cutlets lightly with oil and air-fry or bake them for a lighter version with a still-crisp coating.
high proteinHigh-protein
Reduce the potato slightly and increase the beef for a meatier cutlet with a firmer bite and richer flavor.
chickenChicken
Swap the beef for boneless chicken, cooked and shredded, for a milder cutlet that fries up just as crisp.
extra spicyExtra-spicy
Add more green chili and black pepper for a hotter snack that pairs especially well with ketchup or onion rings.
Why this is on our healthy list.
Protein-Rich Snack
Beef and egg provide satisfying protein, making these cutlets more filling than a plain potato-based snack.
Contains Aromatic Spices
Ginger, garlic, black pepper, fennel, curry leaves, and coriander add flavor complexity along with plant compounds from herbs and spices.
Balanced With Potato
Potato helps bind the cutlets and adds carbohydrates, giving the dish a mix of energy and satiety.
Frequently asked questions
The filling is usually too moist or too warm. Cook the beef mixture until dry, cool it completely, and chill the shaped cutlets if needed before frying.
