Kerala Beef Cutlets

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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!

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♦Prep time:30min ♦Cook time:20 min ♦Yield: 15 cutlets.

You can strike through ingredients, as you prep them, by clicking on the ingredient.

Ingredients:

Beef cubes		500 gms
Large potatoes  (russet is good. Don't use the sweeter potato varieties)		4
Eggs (or 2 egg whites)		1 -2
Coconut oil (for sauteing the filling)		3 - 4 Tbsp
Panko or fresh bread crumbs (made from 5 toasted slices of white bread )		1- 1 1/2 cups
Oil for shallow frying (coconut oil for authenticity)		1/4-1/2 cup

To cook the Beef:

Garlic,crushed/pounded		2 tsp
Coriander powder		1 tsp
Chili powder (mild)		1 tsp
Garam masala powder (see my garam masala recipe)		1 tsp
Turmeric powder		½ tsp
Pepper powder		¼ tsp
Fennel seeds powder		¼ tsp
Salt		½ tsp

To prepare the filling:

Shallots chopped finely		¾-1 cup
Ginger, chopped finely		3 Tbsp
Garlic, chopped finely		1 ½ Tbsp
Green chilies (chopped)		1-2 Tbsp To taste
Curry leaves, finely chopped		1 Tbsp (scant)
Coriander leaves, finely chopped		2 Tbsp
Mild chilli powder		2 tsp
Garam masala (Kerala Garam Masala)		2-3 tsp
Fennel seed/Aniseed powder		½ tsp
Turmeric powder		¼ tsp
Black pepper		¼ tsp
Salt		½ tsp (to taste)

Method:

1. Rinse the beef once(optional) and drain.
2. Add all ingredients for cooking the beef to a pressure cooker with around ½ cup water.
3. Pressure cook for 15 steam whistles. Cool under running water and open the cooker.
4. While the beef cooks, chop up all the fresh ingredients.
5. Check if the beef is cooked, and tender. (If not, cook a bit longer)
6. 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.
7. If using homemade breadcrumbs, toast the bread and wait till cools. Process briefly to get fine crumbs.
8. 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 are making meat paste.
9.  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.
10. Mash well. For best cutlets, the potatoes should be fluffy and not sticky! Set aside. There should be no water in the potatoes.
11. Beat egg well. Set aside
12. Heat coconut oil (3 Tbsp), in a wide nonstick pan or wok.
13. Add shallots, ginger, garlic, and green chili.
14. Saute well till the ingredients are softened. and just turning brown.
15. Add chili powder, garam masala, turmeric, pepper, and aniseed powders, still till cooked and aromatic – briefly, to avoid the burnt smell of spices.
16. Add the meat floss. and toss well with the sauteed ingredients.
17. 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).
18. Add the fresh coriander leaves and chopped curry leaves now. Stir to mix.
19. 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.
20. Wash hands and form small patties/cutlets.
21. Dip each cutlet in the egg mixture.
22.  Coat in breadcrumbs – using one hand for dipping and the other for coating. This prevents a clotted crumb coating.
23. Place on a tray in the freezer for 10 minutes or so till slightly firm.(optional) – I often fry them straight away.
24. (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)
25. Heat oil to a shallow frying pan.
26. Place the cutlets in the oil before it gets too hot.
27. Cook on a medium, and constant sizzle till the bottom is a dark golden brown.
28. 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.
29. Drain on kitchen paper towels. Serve hot, with chili sauce or ketchup!

Kerala Beef Cutlets

 

Notes:

•  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

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