Beef Cutlets – a good snack for any time of the day..

A crunchy meat and potato based cutlet, perfect as a snack or an appetizer..!!

Cutlets are a very common sight in Kerala kitchens – be it the chicken cutlets, beef cutlets or the veg cutlets, everyone enjoys this crisp snack. There might not be a single catholic house where this does not form a staple food type. Cutlets are served as appetizers along with pickled onions and ketchup before a heavy meal. The women of the house sit around the table, with a large vessel of mashed meat and potatoes mix, all carrying spoons or whatever needed to form those beautiful treats. Treats – which are loved by all irrespective of meat type, shape or size.

I always thought that cutlets are very hard to prepare and time consuming. I never attempted to make these till recently. Usually I get my mom to make it for me. But tis time round, I gathered the courage to make it myself and … surprise surprise… it was delicious..!! I make it quite often now.. almost thrice a month.I store the cutlets ina box in the freezer. By placing foil paper or parchment paper between the layers, it makes for easier access. I pull out the layers I want and fry it in oil…it just shows how much we enjoy this snack…

BEEF CUTLETS

  • Beef cubed – 1Kg
  • Coriander powder – 2Tsp
  • Garam masala – 1Tsp + 1/2 Tsp
  • Pepper powder – 1 Tsp
  • Salt
  • Potato – 1 big
  • Onion – 1 big
  • Green chili – 4 to 5
  • Bread crumbs
  • Eggs – 2 nos

METHOD

  • Clean the meat thoroughly. Chop it into medium large pieces.
  • Put the meat, coriander powder, garam masala, pepper powder and salt. Pressure cook till cooked, about four whistles. Cool.
  • Mince the meat pieces.  They should not like a paste but stringy in appearance.
  • Boil the potato and mash it nicely. It should not be watery. The potato is the binding agent in the cutlet.
  • Separately, in a food processor chop the onion ginger and green chili.
  • Combine all the ingredients and mix well together. Check seasonings. Add more salt or garam masala if needed. But care needs to be taken that it is well combined.
  • I have this aversion to round or square cutlets. I like mine to be oval with that slightly pointed tip, more like the shape of an egg. I do this by pressing down the meat potato mixture onto a spoon so that we get the shape of the spoon.
  • Separate the egg whites from the egg yolks and discard the yolks. In another plate take the bread crumbs.
  • Dip the shaped cutlets first in the beaten egg whites and then coat all over with the bread crumbs.Keep aside.
  • You can keep this in the freezer for a long time. Divide the cutlets in batches, one batch equaling how many you would need for one time. Freeze.
  • Remove from freezer and fry till brown. There is no need to defrost. Serve with pickled onions or salad and ketchup.

The plate was empty in under 5 minutes… I think that says it all …!!

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