This Kerala style Beef Cutlet is my absolute favourite snack! And once you have tasted it, will become your favourite too.
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 or croquettes 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.
What makes these beef cutlets so flavoursome are the spices and aromatics that are sauteed and added to the mince.
Here is another delicious tuna cutlet that you must try out.
Kerala style Beef Cutlet
Ingredients
- Beef mince – 1 kg get good quality mince without the rough cartilage bits
- Potatoes – 3 large boiled and mashed
- Red onion – 2 large finely chopped
- Garlic – 5 cloves finely chopped
- Ginger – 1 inch finely chopped
- Green chillies – 7-8 finely chopped (the quantity can be varied according to the type of chilli used)
- Black pepper – 2 tsp
- Salt – to season
- Coriander powder – 1 tsp
- Egg – 2-3 beaten well
- 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
- Coriander leaves – 1 cup finely chopped
- Vegetable oil – for deep frying
Instructions
- 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.
Notes
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
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.