Kerala Prawn Cutlet
Crispy on the outside, soft and savory on the inside. These spiced prawn and potato patties are a classic Kerala tea-time snack, bursting with the authentic flavors of fennel, pepper, and fresh curry leaves.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Potatoes and Prawns
- b.Boil the potatoes until fork-tender, about 15-20 minutes. Peel and mash them while still warm, ensuring there are no lumps. Set aside to cool.
- c.In a small pan, add the finely chopped prawns with a pinch of turmeric powder and salt. Cook on medium heat for 3-4 minutes until they turn opaque and are just cooked through. Drain any excess water and set aside.
- 2
Step 2
- a.Cook the Cutlet Masala
- b.Heat 2 tbsp of coconut oil in a pan over medium heat.
- c.Add the finely chopped onions and sauté until they become soft and translucent, about 4-5 minutes.
- d.Add the ginger-garlic paste and green chilies. Sauté for another minute until the raw aroma disappears.
- e.Lower the heat and add all the spice powders: turmeric, red chili, garam masala, fennel, and black pepper. Stir continuously for 30-40 seconds until fragrant.
- f.Add the cooked prawns and finely chopped curry leaves to the pan. Mix well to combine with the masala and cook for 1 minute.
- 3
Step 3
- a.Combine, Shape, and Chill the Patties
- b.Turn off the heat and transfer the prawn masala to the bowl with the mashed potatoes.
- c.Mix everything together thoroughly. Check for seasoning and add more salt if needed. Let the mixture cool down completely.
- d.Once cool, divide the mixture into 12 equal portions. Shape each portion into a round or oval patty, about 1/2-inch thick.
- e.Place the shaped patties on a tray and refrigerate for at least 20-30 minutes. This step is crucial to help them firm up and prevent breaking during frying.
- 4
Step 4
- a.Coat and Shallow Fry the Cutlets
- b.Set up your coating station: one shallow dish with the beaten egg and another with the breadcrumbs.
- c.Dip each chilled patty first into the egg, allowing any excess to drip off, then coat it evenly and generously with breadcrumbs.
- d.Heat the remaining coconut oil for frying in a wide, shallow pan over medium heat. The oil is ready when it starts to shimmer.
- e.Carefully place 4-5 coated cutlets in the pan, ensuring not to overcrowd it. Fry for 3-4 minutes on each side until they are a deep golden brown and crispy.
- f.Remove the cutlets with a slotted spoon and place them on a wire rack or a plate lined with paper towels to drain excess oil.
- 5
Step 5
- a.Serve
- b.Serve the Kerala Prawn Cutlets hot with tomato ketchup, onion rings, and a lemon wedge, or with a side of mint chutney.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the potato and prawn mixture is completely cool and relatively dry before shaping the patties. Excess moisture will cause them to break apart when frying.
- 2Do not skip the chilling step. Refrigerating the shaped patties helps them hold their shape perfectly during frying.
- 3For an extra crispy coating, you can double-coat the patties: dip in egg, then breadcrumbs, then again in egg and breadcrumbs.
- 4Fry on medium heat. If the oil is too hot, the outside will burn before the inside is heated through. If it's not hot enough, the cutlets will absorb too much oil.
- 5Use freshly ground black pepper and fennel powder for the most aromatic and authentic Kerala flavor.
Adapt it for your goals.
Protein Swap
You can substitute prawns with minced chicken, mutton, or flaked fish like tuna or kingfish for a different flavor profile.
Vegetarian VersionVegetarian Version
For a vegetarian alternative, replace prawns with finely chopped mushrooms, mixed vegetables (carrots, peas, beans), or crumbled paneer.
Healthier OptionHealthier Option
To reduce oil, you can bake the cutlets in a preheated oven at 200°C (400°F) for 20-25 minutes, flipping halfway through, until golden and crisp. You can also use an air fryer.
Add VegetablesAdd Vegetables
Incorporate finely chopped vegetables like carrots or green peas into the masala for added texture and nutrition.
Why this is on our healthy list.
Excellent Source of Protein
Prawns are a high-quality, lean source of protein, which is essential for building and repairing tissues, muscle development, and overall body function.
Rich in Minerals
This dish provides important minerals like selenium from prawns, which acts as a powerful antioxidant, and potassium from potatoes, which helps regulate blood pressure.
Energy Boosting
The carbohydrates from the potatoes provide a steady source of energy, making these cutlets a satisfying and fulfilling snack.
Frequently asked questions
One serving of three Kerala Prawn Cutlets contains approximately 330-350 calories. This is an estimate and can vary based on the size of the cutlets and the amount of oil absorbed during frying.