In Kerala, cutlets are very popular appetizers, a must-have at all occasions. Somewhat like meat balls, but served without gravy, cutlets are most commonly prepared with beef or fish. These flavorful appetizers, get gobbled up very soon… and so it is advisable to make in substantial batches!
I had been thinking about putting this recipe ever since I started blogging as it is one of my favourite foods and at the cost of sounding a bit boastful… this is one of my trademark recipes and occasions at my house are never complete without my beef cutlets.
The German cousins are very fond of these and on popular demand I made these here few days back. Busy schedule is keeping me from blogging much; well finally got some time to put this up. The only ingredient missing here are curry leaves as they are hard to come by. We didn’t have time to go to the Asian stores so managed without it.
Besides good quality beef mince you need onions, ginger, garlic, green chilies, fresh coriander leaves and mint leaves…and curry leaves if available… everything should be finely chopped.
2 tbsp vegetable oil + more for frying
2 medium Onions – chopped finely
1 inch Ginger- finely chopped
3-4 Garlic pods – finely chopped
2 Green chilies -finely chopped
1 tsp Coriander powder
1/2 tsp Turmeric powder
1 tsp Chili powder
2 tsp Pepper powder
1 tsp Garam masala powder
6 tblsp Coriander leaves
6 tblsp Mint leaves
500 gms – Beef mince
3 medium Potato – (peeled, boiled and mashed)
2 cups Breadcrumbs
- In a pan, pour 2 tblsp oil and sauté onions, ginger, garlic, green chilies till onions turn golden brown. Add salt.
- Add the spice powders and fry for a minute. Add the coriander and mint leaves and fry.
- Add the minced beef and cook till all the water is dried. Check seasoning. Set aside to cool.
- After beef mix is completely cooled, mix the mashed potatoes with the beef. Take small portions and shape into oval or round shape.
- Beat the eggs. Preferably use only egg whites to avoid the oil from bubbling while frying the cutlets.
- Heat a shallow pan and pour oil which covers half of the pan. Dip the prepared beef cutlets in the beaten egg and then coat with breadcrumbs and when the oil is hot enough, deep fry till golden brown on medium fire.
Serve hot with mint chutney or some onion rings.