Beef Cutlet (Kerala style beef patties with onions and aromatics)

One of the biggest culinary revelations that I had after moving to Australia was that a ‘cutlet’ is actually a cut of meat. Back in India, cutlets are similar versions of patties and there are several different types, both vegetarian and non-vegetarian. But I am not going to re-name this recipe as the name itself inspires memories of my childhood and cooking with my mom.

My mum used to make these amazing cutlets and I was always the ‘helper’ and my task was always to coat the cutlets evenly with bread crumbs at the end – a job I took upon with great pride every single time. In spite of eating different types of cutlets over the years, the taste of this still lingers in my mouth and I would, unbiasedly, say this is the best beef cutlet ever! And made this for the first time all by myself to give my son, a taste of my childhood.

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Ingredients:

1. Beef mince – 1 kg (get good quality mince without the rough cartilage bits)
2. Potatoes – 3 large, boiled and mashed
3. Red onion – 2 large, finely chopped
4. Garlic – 5 cloves, finely chopped
5. Ginger – 1 inch, finely chopped
6. Green chillies – 7-8, finely chopped (the quantity can be varied according to the type of chilli used)
7. Black pepper – 2 tsp
8. Salt – to season
9. Coriander powder – 1 tsp
10. Egg – 2-3, beaten well
11. Bread crumbs – enough to coat the cutlets (is store-bought, one packet should be enough but if making at home, make crumbs from half a pack of bread)
12. Coriander leaves – 1 cup, finely chopped
13. Vegetable oil – for deep frying

Method:

• Boil the potatoes in salted boiling water, drain and pat dry, mash and keep aside.
• In a large wok, heat 2-3 tbsp oil, add the beef mince, onion, garlic, ginger, green chillies, salt, pepper and coriander powder. Saute for about 5 minutes till the rawness of all ingredients is removed.
• Transfer to a large bowl; add the mashed potatoes and coriander leaves. Mix thoroughly and form oval shaped patties.
• Beat the eggs in a bowl and keep aside.
• Spread the breadcrumbs in a large, flat plate and keep aside.
• Take each patty or cutlet, dip well in the egg mixture and roll in the breadcrumbs till coated evenly. Do this for all cutlets.
• Heat oil in a deep pan and deep fry the cutlets. Serve hot with chutney of choice.

Note. – You can make the cutlets in large batches and store in the freezer. Make sure that the cutlets are coated well with egg and breadcrumbs so that these do not stick to each other.

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3 thoughts on “Beef Cutlet (Kerala style beef patties with onions and aromatics)

  1. Salmon Kebabs | The Spice Adventuress June 19, 2017 at 1:31 pm Reply

    […] make salmon cutlets or croquettes for a client. And the plan was to make a version similar to these Kerala style beef cutlets. So I minced the salmon, added the sautéed onion spice mixture and rolled it into round balls […]

    Liked by 1 person

  2. Nitin Sumitran August 26, 2013 at 5:56 am Reply

    Thanks. We do a slightly different version. We just shallow fry it (shaped like a Patty) rather than Deep Fry it as Deep Frying sometimes makes it very greasy but I am definitely gonna try the Deep Fried ones one of these day. Cheers

    Like

    • vanyadhanya August 26, 2013 at 6:40 am Reply

      the texture is slightly different when you deep fry it. And if you are worried about it getting greasy, place it on a few napkins for a while which should absorb most of the excess oil.

      Like

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