Beef Vegetable Cutlet

Cutlet is a very popular snack in Kerala. This recipe is made with beef and vegetables. Also check my earlier posts of chicken cutlet, fish cutlet, and vegetarian version of beetroot and mushroom cutlet. Cutlet is a tempting snack and party-pleasing appetizer. The meat and vegetables are cooked in aromatic spices, breaded, and deep-fried to make this crispy snack. Beef cutlets are a must have in most Christian wedding parties and also found in restaurants and road side tea stalls. You can make this in advance in bigger batches, and it freezes well. So whenever you need cutlet just thaw them and fry. Serve this with ketchup and onion salad and enjoy with a cup of tea.

Ingredients

Beef- 1/2 kg
Potato large-1
Green peas- 1/2 cup
Chopped carrot- 1/2 cup
Chopped beans and bell pepper- 1/4 cup

Onion- 1 medium
Green chilly-1

Ginger Garlic paste- 1 tsp

Turmeric powder- 1/2 tsp

Pepper powder-3/4 tsp

Chilly powder- 1 tsp
Tomato ketchup- 1 tsp (optional)

Meat masala- 1 tbs

Chopped Coriander leaves- a little

Lemon juice- 1/2 lemon

salt to taste

For coating

Bread Crumbs- 1 cup

Egg- 2

Oil for frying

Cook meat along with salt, turmeric powder, and pepper powder. You can pressure cook it, 5-6 whistles so that the meat is tender. Once it cools down either shred or minces the meat and set it aside.
Boil potato and mash it. Cook the vegetables till tender, drain, and set aside.
Heat oil in a pan, and saute onions till it is golden brown. Add ginger-garlic paste, and fry till the raw flavor disappears. Add all the spice powders, minced meat, and boiled vegetables and mix well. Add ketchup and one tbs of water and mix well. Finally, sprinkle coriander leaves and lemon juice. Allow this mixture to cool down completely.
Now for the second step, lightly whisk the eggs in a bowl. Spread bread crumbs on a plate and keep aside.
Take a spoonful of the cooked meat mixture, and make small balls. Using your palm, flatten into round or oval patties. Dip into eggs and then roll on bread crumbs. Refrigerate this for half an hour.
Heat 2 cups of oil in a pan. When the oil is medium hot, gently slide the cutlet into the oil and fry in batches. Fry till both sides are evenly brown. You can also and shallow fry the cutlets. Serve with tomato ketchup and onion salad.