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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
Cook the Beef and Potatoes
Prepare the Cutlet Filling
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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.
This kerala recipe takes 60 minutes to prepare and yields 4 servings. At 637.93 calories per serving with 41.94g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Shape and Coat the Cutlets
Fry the Cutlets
Replace beef with an equal amount of boneless chicken, either minced or pressure-cooked and shredded. The cooking time for chicken will be shorter.
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.
For a vegetarian version, substitute the beef with 2 cups of finely chopped mushrooms or 2 large boiled and mashed raw bananas (vazhakka).
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.
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.
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.
The combination of complex carbohydrates from potatoes and high-quality protein and fats from the beef offers a substantial and sustained release of energy.
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.
Beef Cutlet is a great source of protein and iron. However, as it is traditionally deep-fried, it is high in calories and fat. To make it healthier, consider pan-frying with minimal oil or using an air fryer.
Yes, absolutely. Preheat your air fryer to 200°C (400°F). Lightly spray the coated cutlets with oil and place them in the basket in a single layer. Air fry for 12-15 minutes, flipping them halfway through, until they are golden brown and crispy.
Yes, they freeze very well. After shaping and coating the cutlets, arrange them on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container. You can fry them directly from frozen; just add 2-3 extra minutes to the frying time.
This usually happens if the potatoes are watery or if there's excess moisture from the cooked beef. To fix this, simply put the mixture back in the pan and cook on low heat for 5-7 minutes, stirring continuously, to dry it out before cooling and shaping.
They are best served hot and fresh. The classic accompaniments are tomato ketchup, a simple onion salad (thinly sliced onions with vinegar and green chilies), or a mint-coriander chutney.