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Kerala style Beef Cutlet

Course: Appetizer, Snack
Cuisine: Indian, Kerala

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

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.