Kerala Beef Cutlets are one of the most popular teatime snacks from Kerala, India. The beef cutlet is a spiced-up, JAZZED-UP beef, and potato croquette. They are super yummy! Serve them hot!
Kerala Beef Cutlets
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♦Prep time:30min ♦Cook time:20 min ♦Yield: 15 cutlets..
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Kerala Beef Cutlets
Description
Kerala Beef Cutlets are a favorite teatime snack or appetizer, often served hot with a side of tomato ketchup or a traditional Kerala pickled onion salad called Challas (thinly sliced red onions marinated in vinegar and salt)
Ingredients:
To cook the beef:
To prepare the filling:
Instructions
Video
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Rinse the beef once(optional) and drain.
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Add all ingredients for cooking the beef to a pressure cooker with around ½ cup of water.
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Pressure cook for 15 steam whistles. Cool under running water and open the cooker.
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While the beef cooks, chop up all the fresh ingredients.
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Check if the beef is cooked and tender. (If not, cook a bit longer)
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Once tender, continue to cook, uncovered, till the water runs dry. Be careful not to scorch the beef. It will ruin the taste. Allow to cool off completely.
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If using homemade breadcrumbs, toast the bread and wait till it cools. Process briefly to get fine crumbs.
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Use a processor or small grinder and pulse-process the cooled beef till you get fine fluffy shreds - like floss or wool. Do not over-process, or you will be making meat paste.
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Wash out the pressure cooker, add the potatoes, and pressure cook till tender, cooked, and mashable. About 8-10 steam whistles. Drain for a while to remove all water.
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Mash well. For the best cutlets, the potatoes should be fluffy and not sticky! Set aside. There should be no water in the potatoes.
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Beat egg well. Set aside
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Heat coconut oil (3 Tbsp), in a wide nonstick pan or wok.
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Add shallots, ginger, garlic, and green chili.
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Saute well till the ingredients are softened. and just turning brown.
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Add chili powder, garam masala, turmeric, pepper, and aniseed powders, still till cooked and aromatic - briefly, to avoid the burnt smell of spices.
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Add the meat floss. and toss well with the sauteed ingredients.
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Add the mashed potato and mix well. I like using two wooden forks to do this. Keep tossing till the potato and meat mixture are thoroughly combined. (Also add more salt to taste).
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Add the fresh coriander leaves and chopped curry leaves now. Stir to mix.
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It should come together in a tight mixture. (If your potatoes, you will have trouble here) If your cutlets are too loose, they tend to break apart when frying.
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Wash hands and form small patties/cutlets.
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Dip each cutlet in the egg mixture.
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Coat in breadcrumbs - using one hand for dipping and the other for coating. This prevents a clotted crumb coating.
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Place on a tray in the freezer for 10 minutes or so till slightly firm.(optional) - I often fry them straight away.
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(You can choose to freeze them completely at this stage as well. Once frozen, remove the cutlets from the tray easily and put them in a freezer bag for later use. See notes)
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Heat oil in a shallow frying pan.
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Place the cutlets in the oil before it gets too hot.
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Cook on a medium heat, and constantly sizzle till the bottom is a dark golden brown.
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Carefully turn each cutlet and repeat on the other side. I flip mine over 2-3 times to get it right. I prefer a darker crumb than a light golden one.
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Drain on kitchen paper towels. Serve hot, with chili sauce or ketchup!
Note
- If you do not have egg, you can also mix cornflour with water to a loose paste-like consistency and use this to dip the cutlet, before breading.
- Although I use coconut oil for sautéing the filling, I prefer sunflower oil or bran oil for shallow frying.
- This recipe freezes well! If you are freezing the cutlets or a portion of cutlets for further use, there is no need to defrost them. Heat oil gently in a pan. Add the cutlets before the oil is too hot and cook them on low heat with a constant gentle sizzle. Turn over and repeat on the other side. Keep the heat on low-med so that the cutlets don't go too dark by the time they are heated to the center.
- Key Ingredients: Beef, Potato, Shallots, Ginger, Garlic, Spices, Coconut oil, Curry leaves, Coriander leaves
BEEF CUTLET, ERACHI CUTLET, MEAT CUTLET KERALA BEEF CUTLET
