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. 
Kerala Beef Cutlets
- Total Time: 55 minutes
- Yield: Approximately 20 cutlets 1x
Description
Kerala Beef Cutlets are a delicious, crunchy snack made with spiced beef and potatoes, perfect for a quick bite or party appetizer.
Ingredients
- 1 kg (2 lbs) beef, chopped
- 1/2 kg (1 lb) potatoes, peeled and chopped (can add 1 or 2 more potatoes if desired)
- 5-6 green chillies, chopped (adjust to taste)
- 1 sprig curry leaves
- 3 medium onions, finely chopped
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon black pepper powder
- Salt, to taste
- Bread crumbs, as needed
- 2 eggs, beaten
- Oil, for frying
Instructions
- Clean and wash the beef thoroughly. Squeeze out excess water or place in a strainer to drain.
- In a pressure cooker, add the beef and salt. Place the chopped potatoes on top of the beef.
- Cook for about 15-20 minutes until the beef is tender and the potatoes are cooked through. Allow the pressure to release naturally.
- Once cooled, mash the potatoes and shred the beef. Mix them together in a large bowl.
- In a pan, heat a little oil and sauté the onions until they are soft and translucent.
- Add the ginger-garlic paste, green chillies, curry leaves, turmeric powder, garam masala, and black pepper powder. Sauté for another 2-3 minutes until fragrant.
- Add the sautéed mixture to the beef and potato mix. Combine everything well and adjust salt if needed.
- Shape the mixture into small patties or cutlets.
- Dip each cutlet into the beaten eggs, then coat with bread crumbs.
- Heat oil in a frying pan over medium heat. Fry the cutlets in batches until golden brown on both sides.
- Remove and drain on paper towels. Serve hot.
Notes
These cutlets can be made ahead and stored in the refrigerator for about a week or longer in the freezer. Adjust the number of chillies to suit your spice preference. Serve hot with ketchup or chutney for dipping.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Snack
- Cuisine: Indian
Nutrition
- Serving Size: 1 cutlet
- Calories: 150
- Sugar: 1
- Sodium: 300
- Fat: 7
- Carbohydrates: 12
- Fiber: 2
- Protein: 10
- Cholesterol: 40
Frequently Asked Questions
Can I make Kerala beef cutlets ahead of time?
Yes — these are ideal for making ahead. Shape and breadcrumb the cutlets, then refrigerate for up to a week or freeze for longer. Fry directly from the refrigerator; no need to bring them to room temperature first. The cold filling helps them hold their shape better during frying.
How do I know when the beef is tender enough in the pressure cooker?
Cook the beef for 15-20 minutes in the pressure cooker, then let the pressure release naturally. The beef should shred easily when pulled apart with two forks. If it's still firm and resists shredding, pressure cook for another 5 minutes.
Why does the potato and beef mixture need to be quite dry?
A wet mixture won't hold its shape when you form the cutlets, and it causes the breadcrumb coating to become soggy. Squeeze out any excess water from the beef and mash the potato without adding any milk or butter. The mixture should be firm enough to shape cleanly by hand.
Can I substitute the beef with another protein?
Minced lamb or chicken work well with the same spice profile. Canned tuna is a common Kerala variation for a faster version. Adjust the pressure cooking time accordingly — chicken cooks faster and needs only about 10 minutes.
I tried making the Kerala Beef Cutlets from your recipe, and they turned out amazing! The spices were perfect, and the crunch was just right. I love how you included tips for a crispy coating. This will definitely be a go-to snack in my home. Thank you for sharing!
Very happy to hear that Legend!
I absolutely loved this recipe for Kerala beef cutlets! The spices and flavors are spot on, and they turned out crispy on the outside and juicy on the inside.
How many cutlets from 1kg mince?
What is the size of the cutlets please?
How many cutlets we will get from 1kg beef
howmany cutlet be there in 1kg of beef
Hi, you can add the vinegar at the time of cooking the beef in the pressure cooker…apologies for the typo :)
You mention vinegar in the ingredients but haven’t mentioned where in the steps. Where is the vinegar used