These Kerala beef cutlets can be be made ahead and refrigerated for about a week and longer in the freezer.
By Nisa Homey
Kerala style beef cutlets is a crunchy snack and I make it often because it is bite-size and easy to munch; when my kids are at home, they skip meals often for playing card games with their friends. One plate of piping hot cutlets will be over in 2 minutes, kids tend to forget all about food and this is the best way to divert their attention from the game.
These beef cutlets can be be made ahead and refrigerated for about a week and longer in the freezer.
- Beef : 1 kg (2 lbs), chopped
- Potato: ½ kg (1 lbs) (can add 1 or 2 potatoes more)
- Green chillies: 5-6 (depending on your taste you can increase or decrease).
- Curry leaves: 1 sprig.
- Onion: 3 medium.
- Ginger: 1 inch piece.
- Garam masala: 1 tbsp.
- Pepper powder: 1 tbsp.
- Vinegar: 1 tbsp.
- Salt to taste.
- Oil, preferably coconut oil.
- Egg: 1, beaten.
- Bread crumbs as needed.
- Clean and wash the beef and squeeze it really tight or put it on a strainer to remove the excess water. Put the beef in a cooker, add salt. Clean and wash potatoes and put them on top of the beef. Pressure cook for 20 minutes or until the beef is thoroughly cooked. Keep aside.
- Mince the cooked and cooled beef in a food processor or mixer and keep aside. Peel the potatoes and keep aside.
- Since I use a food processor for mincing and chopping; I cut the onions, ginger, curry leaves, and green chillies. And mince them; you can also chop them really fine with a knife.
- In a pan, heat 3 tbsp of coconut oil and add the minced onion. Keep the fire on low.
- Saute till it becomes translucent, then add salt, garam masala, and pepper.
- Add the minced beef into this, mix well for 3 min and then crumble the potatoes with your hand and add it to this.
- Keep stirring for 5 to 7 min for the moisture in the potatoes to be absorbed. Then switch off fire and allow it to cool.
- When cooled, mix everything together with your hand.; if you like more pepper powder, salt, and garam masala you can add to suit your taste.
- Roll into small oval shapes with your fingers or any shape you prefer.
- Dip each cutlet into lightly beaten egg and then roll in bread crumbs. You can keep this in fridge for up to a week.
- Heat oil and put in the cutlets, fry till golden brown, and drain on a tissue.
- Serve hot with tomato sauce....or rather tempt kids when they are playing.
Nisa Homey is a lawyer by profession, now a full time stay-at-home mom. Cooking is Nisa's passion but blogging about food just happened. Nisa loves cooking for her family and kids, and her focus is to let everyone know just how easy cooking can actually be.