Kerala Beef Cutlet is a popular appetizer and side dish in South India, especially among Christians in Kerala. Croquettes (as they are called in the West), cutlets came via the British in the early 18th century. Malayalis added garam masala and other Indian spices to customize
This tea-time snack has a lot of variations, including chicken, beef, vegetarian versions, and even paneer. It is most often served with tomato ketchup or with a bit of chutney. It is also a highlight snack during Ramadan Iftar.
Done right and served hot. It has a crispy crunchy exterior like fried chicken and a textured moist interior with surprising bits of meat and mashed potatoes. Another popular alternative is the Kerala-style chicken cutlet. A fantastic choice for those who prefer chicken over beef, offering a similar crispy texture and flavorful filling.
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What is Kerala Beef Cutlet?
Kerala Beef Cutlet is a potato and beef patty coated in breadcrumbs and fried. Flavored with Indian spices like garam masala, black pepper, and turmeric.
The patties are usually round but can also be shaped into hearts or ovals like croquettes. Traditionally, fried in a pan, but they can also be made in an air fryer or microwave for a healthier option.
Why You'll Love This Recipe
The crispy exterior and soft interior make this dish a favorite snack for kids and adults. It’s packed with the rich, authentic flavors of Kerala. The aromatic masala powders used in the recipe bring the dish to life.
Recipe Ingredients
- Ground Beef: You can use ground beef or cubed beef. If using cubed meat, boil it until tender. A pressure cooker can speed up the process. Add salt and pepper (if preferred), then shred it in a food processor.
- Potato: The second main ingredient is mashed well to bind the mixture.
If you're a fan of beef and potato Kerala recipes, you should definitely check out our Kerala Beef Curry with Potato recipe for another flavorful dish to try!
- Ginger-Garlic Paste: Store-bought is fine, but homemade provides a fresher, more pungent taste.
- Curry Leaves: Ordinary cutlets don’t typically use curry leaves, but this is one of the key ingredients that makes Kerala Beef Cutlet a distinct Kerala dish. The aromatic flavor of curry leaves adds a unique touch.
- Onion: Indian red onion is preferred over white onion for better flavor.
- Spices & Powders: Fennel powder, black pepper powder, garam masala, and turmeric powder are used in Kerala-style Beef Cutlets. These spices are essential and contribute to the distinct flavor, making it stand out as a Kerala specialty.
- Green Chilies: Adjust based on your spice preference.
- Egg: Used for coating; can be substituted with a rice or maida(all-purpose flour) slurry for a similar consistency.
- Breadcrumbs: Store-bought or homemade. You can make it at home by blending rusk or bread into fine crumbs.
Variations to Try
Another popular meat option is chicken. It can replace beef while following the same preparation method.
If you prefer a vegetarian version, you can skip the meat entirely. Make cutlets using just mashed potatoes. You can also use a mix of mashed vegetables like green peas, carrots, or beetroot.
Many moms add vegetables to make the dish more nutritious. Kids love cutlets for their crispy texture.
Another great option is to substitute meat with paneer for a Paneer Cutlet. It maintains the same crunchy exterior while offering a rich, creamy filling.
In Kochi, a unique variation skips the breadcrumb coating. Instead, the cutlets are directly fried after an egg wash. This gives them a slightly different texture.
How To Make Kerala Beef Cutlet (Step-by-Step Guide)
- Chop the onion into small pieces. Crush green chilies in a chopper or mixer. Heat oil in a pan. Add sliced onions, curry leaves, and salt when the oil is hot. Adding salt sweats the onions, extracting the moisture from them, and caramelizes them faster.
- While it sautees, cook the potatoes in a separate pan or cooker. If you use the pressure cooker, switch it off after two whistles or when it is done.
- Crush or grind ginger and garlic. Once the onion turns light brown, add the ginger-garlic mixture to it. Once it is well sauteed, add fennel powder, pepper powder, and garam masala.
- Saute it for a few minutes, then add cleaned ground beef. Cook until the beef is done. Ground beef gets cooked faster. It should take around 10 to 15 minutes. Saute it well and make it dry. Refer to notes if you don't want to use ground beef.
- Allow the beef mixture to cool down. If you're craving another Kerala-inspired beef dish, explore our Kerala-style beef Curry.
- Meanwhile, peel and mash the cooked potatoes well.
- Add the beef mixture to the mashed potatoes.
- Mix the beef and mashed potato well. Add salt and pepper powder if needed at this moment.
- To fry - Make round balls and roll them into oval or desired shapes.
- Beat egg well. Dip each cutlet in egg and then roll it in bread crumbs.
- Heat oil in a deep-fry pan or kadai. Deep fry the cutlets until they're brown. Do it in batches. It would take 2 to 3 minutes per batch.
- You will get around 20 medium-sized cutlets with this measurement. Serve it with tomato sauce. Enjoy 🙂
Tips And Tricks
- Use one hand for the egg wash and the other for coating with breadcrumbs. This helps avoid a mess.
- When frying, ensure enough oil to drown the cutlets in the pan. This prevents the cutlets from cracking in the middle and helps them cook evenly.
- Ensure there are no lumps in the mashed potatoes. Lumps can affect the texture of the cutlet and make it harder to shape.
- Avoid excess moisture in the potato and beef mixture. If it’s too wet, add all-purpose flour or cornflour to help bind the mix properly.
Serving Suggestions
Beef Cutlet is best enjoyed hot, freshly fried, and crispy. It pairs wonderfully with a cup of Kerala adi chai/milk tea. This makes it the perfect evening snack.
Many like to have it with tomato ketchup. Others prefer a squeeze of fresh lemon juice. In Kerala, it’s often served with coconut, tomato, or mint (puthina) chutney. This enhances its flavor.
In some places, cutlets are used as burger patties. They are placed inside soft buns. Ketchup and fresh vegetables like tomatoes, cucumbers, and onions are added.
In South India, another popular way to enjoy them is as a side dish with plain white rice. This adds an extra layer of crunch and flavor to a simple meal.
Storage Instructions
Kerala Beef Cutlets can be stored in an airtight container once fried. Keep them in the refrigerator for up to 2-3 days.
To keep them crispy, reheat in an oven, air fryer, or fry in a pan with little oil.
Cover the cutlets with egg and breadcrumbs for more extended storage, but do not fry them. Place the unfried cutlets in an airtight, freezer-friendly container. Use baking sheets between them to prevent sticking. They can be frozen for up to 2-3 months..
Before frying, let them sit at room temperature for a while. This helps them cook evenly.
Yes, you can air fry or bake them. Preheat your air fryer or oven to 375°F (190°C). Cook for 10-12 minutes in the air fryer or 20-30 minutes in the oven. Flip them halfway through to ensure they are evenly cooked and crispy on both sides.
Ensure the potato and beef mixture isn't too wet. A slightly moist mixture is fine, but if it’s too wet, add all-purpose flour or cornflour to help bind the mix. Also, make sure the oil is hot enough before frying. A dip test is to drop one slice of onion or curry leaf, and if it starts frying up instead of soaking and going to the bottom, we have reached the optimal heat. The oil shouldn't be smoking either.
I’d love to hear your thoughts if you have tried this! Please leave a ⭐️ rating and a comment below. Don’t forget to share your photos on Instagram and tag @a_little_bit_of_spice
Kerala Beef Cutlet / Croquette
Ingredients
Meat Mix
- 500 grams Ground beef
- 3 numbers onion (medium)
- 6 numbers green chili
- 1 sprig curry leaves
- ½ teaspoon turmeric powder
- salt
- 2 teaspoons garlic
- 1 ½ tablespoons ginger
- 1 ½ teaspoons fennel powder
- 1 teaspoons pepper powder
- 1 teaspoon garam masala
- 2 numbers potato (medium)
Fry
- 1 number egg
- 1 cup bread Crumbs
Instructions
- Chop the onion into small pieces. Crush the green chilies in a chopper or mixer. Heat oil in a pan. When the oil is hot, add the sliced onions, curry leaves, and salt. Adding salt helps the onion cook quickly.
- While it gets sauteed, cook the potatoes in a separate pan or cooker. If you use the cooker, switch it off after two whistles or when it is done.
- Crush or grind ginger and garlic. Once the onion turns light brown, add the ginger-garlic mixture to it. Once it is well sauteed, add fennel powder, pepper powder, and garam masala.
- Saute it for a couple of minutes, and then add cleaned ground beef. Cook it until the beef is done. Ground beef gets cooked soon. It might just take around 10 to 15 minutes. Sauté it well and make it dry. Refer to notes if you don't want to use ground beef.
- Allow the beef mixture to cool down.
- Meanwhile, peel and mash the cooked potatoes well.
- Add the mixture to the mashed potatoes.
- Mix the beef and mashed potatoes well. Add salt and pepper powder if needed at this moment.
- To fry - Make round balls and roll them into oval or other desired shapes.
- Beat egg well. Dip each cutlet in egg and then roll it in bread crumbs.
- Heat oil in a deep fry pan or kadai. Deep fry the cutlets until they're brown. Do it in batches. It would just take 2 to 3 minutes per batch.
- You will get around 20 medium-sized cutlets with this measurement. Serve it with tomato sauce.
Notes
- If you are not using ground beef, pressure cook beef with salt, turmeric powder,pepper powder, garlic and ginger. Keep it for two whistles or until meat is cooked. And then evaporate the water and mince the cooked beef in a mixer. Grind it just enough so that you can feel the meat strands. Do not make it into a paste. Add it to the onion mixture in Step 4.
- Mutton cutlet can also made in the same way using ground mutton.
rice (in )5 small cups
What does this mean on the recipe?
Sorry, It was a mistake. I have removed it. Thanks for pointing it out.