Mutta Cutlet
Spicy and savory egg cutlets, a beloved tea-time snack from Kerala. Hard-boiled eggs are enveloped in a flavorful mashed potato mixture, coated in breadcrumbs, and fried to golden perfection.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Prepare Eggs and Potatoes
- b.Place 4 eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 10-12 minutes to hard-boil. Transfer to an ice bath, then peel and slice each egg in half lengthwise.
- c.Simultaneously, boil the potatoes in a separate pot until they are fork-tender. Peel the skins and mash them in a large bowl until completely smooth.
- 2
Step 2
- a.Cook the Masala Filling
- b.Heat 2 tbsp of oil in a pan over medium heat. Add the finely chopped onion and sauté for 4-5 minutes until soft and translucent.
- c.Add the ginger-garlic paste and green chillies. Cook for 1 minute until the raw aroma disappears.
- d.Stir in the turmeric powder, red chilli powder, garam masala, and black pepper powder. Sauté for 30 seconds until fragrant.
- e.Add the mashed potatoes and salt to the pan. Mix thoroughly to combine all the ingredients into a uniform masala.
- f.Turn off the heat, stir in the chopped coriander leaves, and transfer the mixture to a plate to cool completely for about 15 minutes.
- 3
Step 3
- a.Shape the Cutlets
- b.Once the potato mixture is cool to the touch, divide it into 8 equal portions.
- c.Take one portion and flatten it into a disc on your palm.
- d.Place one half of a hard-boiled egg in the center (yolk side down).
- e.Carefully enclose the egg with the potato mixture, ensuring there are no cracks. Shape it into a smooth, compact oval patty.
- f.Repeat for all 8 egg halves.
- 4
Step 4
- a.Coat the Cutlets
- b.In a shallow bowl, whisk the remaining 1 egg until smooth.
- c.Spread the breadcrumbs evenly on a separate plate.
- d.Gently dip one shaped cutlet into the beaten egg, coating it completely.
- e.Lift it out, allowing excess egg to drip off, and immediately place it in the breadcrumbs. Roll gently to coat all sides evenly. Set aside on a clean plate.
- 5
Step 5
- a.Shallow Fry to Perfection
- b.Pour about 1 cup of oil into a wide, heavy-bottomed pan, enough to come about halfway up the sides of the cutlets. Heat over medium-high heat.
- c.Once the oil is hot (a breadcrumb dropped in should sizzle immediately), carefully place 3-4 cutlets in the pan, avoiding overcrowding.
- d.Fry for 2-3 minutes per side, until they are a deep golden brown and crispy.
- e.Using a slotted spoon, remove the 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 a mint-coriander chutney.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the potato masala is completely cool before shaping the cutlets. A warm mixture is sticky and difficult to handle.
- 2If your potato mixture feels too moist, add 1-2 tablespoons of breadcrumbs or roasted gram flour (besan) to bind it.
- 3Seal the cutlets perfectly without any cracks to prevent them from breaking apart while frying.
- 4Maintain a consistent medium-high heat for frying. 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.
- 5For an extra crispy coating, double-coat the cutlets: dip in egg, then breadcrumbs, back into the egg, and finally in breadcrumbs again.
- 6You can prepare and shape the cutlets (before frying) and refrigerate them for up to 24 hours. This makes them a great make-ahead party snack.
Adapt it for your goals.
Healthier Version
For a lower-calorie option, bake the cutlets at 200°C (400°F) for 20-25 minutes, flipping halfway through, until golden and crisp. You can also use an air fryer at 180°C (360°F) for 15-18 minutes.
Vegetarian/VeganVegetarian/Vegan
Replace the hard-boiled egg with a cube of paneer, a small mushroom, or a mix of finely chopped vegetables. For a vegan version, use a flax egg (1 tbsp ground flaxseed + 3 tbsp water) for the coating.
With MeatWith Meat
Add 1/2 cup of cooked and shredded chicken or minced mutton (keema) to the potato masala for a non-vegetarian filling.
Different CoatingDifferent Coating
Instead of breadcrumbs, try using crushed cornflakes, semolina (rava), or crushed vermicelli for a different texture and crunch.
Why this is on our healthy list.
Excellent Source of Protein
Eggs are a complete protein source, containing all nine essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
Provides Sustained Energy
The potatoes in the cutlets are rich in complex carbohydrates, which provide a steady release of energy, keeping you full and energized for longer.
Rich in Beneficial Spices
This recipe uses spices like turmeric, ginger, and garlic, which are known for their anti-inflammatory and antioxidant properties, contributing to overall wellness.
Frequently asked questions
One serving, which consists of two Mutta Cutlets, contains approximately 430-460 calories. The exact number can vary based on the size of the potatoes and eggs, and the amount of oil absorbed during frying.