Kerala Beef Cutlet / Croquette

3.89 from 27 votes

Beef cooked with spices, dipped in an egg mix and then in breadcrumbs and fried. An appetizer which is never missed out at parties especially in a Kerala Christian home.

Prep Time10

Cook Time1 20

Total Time1 30

Course: Appetizer

Cuisine: Indian

Servings: servings

Calories: 295kcal

Author: Jane Jojo

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 the 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.
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.

Nutrition