For as long as I can remember Beef cutlets have always been there in Mum's freezer for a rainy day or when unexpected guests showed up. It was also the one make ahead thing for festivals be it Easter, Christmas or New Year! Cutlets - be it in the form of fish or beef were always to found hidden away in the corners of the freezer.
There's a story that Mum used to say about Cutlets and the way it should be served when a newly married couple is invited home for a meal. Apparently meals for newly weds would start with deep fried Cutlets served with a side of Challas or Sarlas as it is called in Malayalam and is basically a pickled onion in its simplest form. Thinly sliced red onion soaked in vinegar, salt and green chillies is served with cutlets and this is such a refreshing way to cut through the heaviness of the meat & potato.
I particularly enjoy the day cutlets are fried because there would always be an egg yolk left over that would get mixed in with the frothy egg white. This then got poured into the oil that the cutlets were fried in and I cannot even begin to tell you how delicious the egg tastes - greasy with specks of burnt breadcrumbs from the cutlets and it all forms into one yum egg preparation for which there would be fights in the kitchen!
Ingredients:
Beef - 500gm (I used a tenderloin mince, you can also use Mutton or Lamb mince)
Onion minced - 1 large
Green chillies minced - 3
Garlic minced - 5 cloves
Ginger minced - 1/2 inch
Potatoes boiled - 2 medium
Turmeric Powder - 1/2 tsp
Roasted fennel powder - 1 heaped tsp
Garam masala powder - 1 level tsp
Salt & pepper to taste
Vinegar - 1-2 tsp (adjust according to your taste)
Curry leaves finely chopped - 3 sprigs
Oil to deep fry
Method:
In a pan cook the mince in a little oil, on high heat, till all the water is evaporated and keep aside.
Heat oil in a pan (coconut oil would work well). Add chopped onions and sauté until it softens. Add the chopped ginger, garlic, green chilies and curry leaves. When it all softens, add the dry spice powders, salt & pepper and sauté on a low flame till well blended. Add mashed potatoes and cooked meat and mix well. Turn off the flame and allow the mixture to rest. For the best tasting beef cutlets follow an 80:20 meat to potato ratio otherwise you will end up with a potato cutlet with a whiff of meat!
When cool, form the cutlets into desired shapes - traditionally in Kerala, I have always seen them more oval than round.
Beat egg whites till lightly frothy. Dip cutlet in the egg batter and then coat with bread crumbs. Deep fry until golden brown. Do not crowd the pan and keep rotating them so they don't burn. Once the cutlets are done, transfer them to a paper towel or wire rack to drain any excess oil.
Best eaten warm with a side serving of pickled onions or ketchup (personally I prefer a dollop of mayo)! Also a great addition to lunch boxes or in wraps and sandwiches!
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