Kerala Beef Cutlet

Kerala Cutlets are a must have at any Keralan Family functions. Especially Christmas, Easter and Weddings..
Served with a simple Red Onion Sarlas (Salsa) it can be the perfect started to any meal.

Ingredients

Pressure cook

Beef - 500-600 grams
Chili Powder - 1 tbsp
Turmeric Powder - 1/2 tsp
Ground Black pepper - 1 tsp
Garlic - 1 large clove
salt - to taste
Garam Masala - 1 tsp

For Cutlet mix

Boiled and Mashed Potato - 1 large or 2 medium
Onion - 2 medium chopped
Red and Green Chilies - 4 medium total - sliced
Ginger - 1 tbsp chopped
Curry Leaves - 1 stalk chopped
Cooked and Minced meat prepared as above
Egg Beaten - 1
Breadcrumbs or Tapioca powder with large flakes - as needed
Oil - for frying

Method:

Cooked and mince meat

To make the minced meat, pressure-cook cubed beef with the marinade and when cooked and cool enough, mince them in a food processor. 

Mashed Potatoes

For the mashed potatoes, boil and cook the potatoes until they are soft and mash them with a fork.

Cutlet Mix

Heat 1 tbsp oil in a shallow pan, and sauté finely chopped onion and when it turns transparent, add ginger ginger, green and red chilies and curry leaves and cook until everything is soft, in low flame, without burning any of the ingredients. 

Add pepper powder and mix well, combining everything together, adding a tinge of salt. Now add the cooked and minced meat to this mixture and stir well and thoroughly combine the meat with the mixture.

Next add the mashed potatoes and blend well and adjust the salt and if you think, you require more spice, add one or two pinch of pepper powder and mix well and turn off the stove. 

Making Cutlets 

When the mixture is cool enough to touch, divide the mixture into small elongated balls and shape them into a round or oval shapes, patting gently on all sides of the meat balls, until all the cracks that form in between are sealed well.

Keep a bowl of bread-crumbs or tapioca crumbs and a bowl with beaten egg ready. Dip each of them in beaten egg and then roll them in bread crumbs, coating all the sides evenly. Do this one by one.

Tip: You can put them in the fridge to firm up at this stage, so it is less prone to break apart when frying.

Frying

Heat oil for frying; when the oil is hot, shallow fry the cutlets, in low-medium heat, until they turn brown as in the picture.