Kerala Beef Cutlet- Beef and Koorka/ Chinese Potato Cutlets

Kerala Beef Cutlet/ Beef and Koorka/ Chinese Potato Cutlet

Beef Cutlet is a local delicacy of Kerala- a timeless favorite when it comes to party appetizers. Kerala cutlets are meat patties with potatoes- crunchy is the outside and with a soft filling. There is always a nostalgic feeling when it comes to these breaded crispy fried beauties. They are the best comfort food and easy to make. Are you are looking for delightful crispy snacks/appetizers for entertaining this Christmas? In Kerala, Christmas feasts are incomplete without this spicy lip-smacking delicious appetizer. That is also the reason I am sharing this recipe today. Cutlet is a yummy snack made with meat or vegetables is cooked, in aromatic spices, breaded and deep-fried to crispy golden. They are so addictive that you will never get tired of eating them!

Cutlets can be made with any meat. For this recipe, I am using beef and Koorka/ Chinese potato. Usually, mashed potatoes are used for the filling, but Chinese potatoes taste exotic with beef. Koorka/ Chinese potatoes are one of my favorite vegetables, and it tastes delicious with meat, especially beef. Koorka is a seasonal root vegetable, locally available during the winter months. It is moist and grainy when compared to potatoes and can hold its shape. It has a distinct aromatic flavor, meaty, mildly sweet, and earthy. It complements the flavor of beef and warm aromatic spices. It is a healthy vegetable and is a rich source of nutrients.

If you are traveling through Kerala, you can find a wide range of cutlets, vegetarian and non-vegetarian. This recipe gives you the same eating experience as the ones you get at restaurants, local tea stalls, and canteens. These tiny delightful appetizers can be served, with afternoon tea for a get-together with friends. It will be ready in under 30 minutes. The best part is that you can make this ahead of time, and it freezes like a charm. It is a great time-saver if you are planning a get-together. So whenever you need cutlets, thaw them and fry. Serve this with ketchup and onion salad and enjoy with a cup of tea. Go ahead then and give it a try. I am sure you'll love them too!

The cutlet filling and variations

It is best to cook the beef in an instant pot or pressure cooker and then mince it in a food processor. You can also use store brought minced beef or mutton. For this recipe, you can use boiled potatoes, or cooked koorka/Chinese potato. Mash the Koorka using a potato masher or put it in the food processor. Leftover mashed potatoes also work perfectly for this recipe. Potatoes make a creamy and soft filling.Chilli powder, chopped green chilly and pepper powder adds heat, and aromatic spices add flavor to the filling. Ginger, curry leaves, and coriander leaves add the right amount of aroma and freshness to the cutlet. Eggs and bread crumbs help to attain the light crispy texture and allow it to hold its shape while frying. Use a combination of regular and panko bread crumbs for a light and crispy coating.

If you are not a fan of potatoes try using cooked and mashed chickpeas or mashed cauliflower instead. You can also make a veggie version with loads of green veggies, potatoes, carrots, peas, and any cheese of your choice. Use a combination of regular and panko bread crumbs for a light and crispy coating. It tastes best when it is warm, but leftover can be refrigerated. They will taste just delicious a freshly made when you reheat them in an oven or on a frying pan.

Freezing the Cutlets
You can make this ahead of time, and it freezes well and is a great time saver. Make patties and dip a well-beaten egg, and coat with bread crumbs. Line them on a baking sheet and freeze them. Once it is frozen, transfer it into freezer-safe zip lock bags, and you always have cutlets handy and ready to deep fry. When it is time to fry, allow it to defrost for half an hour and then fry.

To clean the Koorka
Koorka/Chinese potatoes are small round, with dark brown, or blackish skin. It needs some time and patience for cleaning. To clean the koorka/Chinese potato easiest way is to put them in a cloth bag or a sack and gently hit them a few times on a hard surface or the floor. You will notice that the skin will get separated in this process. If there is any excess left, scrape off with a knife. Wash thoroughly and then cut into small pieces. You can also peel Chinese potatoes using a peeler. But be careful when you handle this vegetable. Try wearing gloves to avoid blackening and staining your fingers.

Kerala Beef Cutlet / Beef and Koorka/ Chinese Potato Cutlets Recipe

Ingredients
Beef- 1/2 kg
Koorka/Chinese potato- 400 grams
Red onion- 2 medium
Green chilly- 3
Ginger Garlic paste- 1 1/2 tbs
Turmeric powder- 1/2 tsp
Pepper powder- 1 tsp
Chilly powder- 1 1/2 tsp
Tomato ketchup- 1 tsp (optional)
Meat masala- 1 tbs
Chopped Coriander leaves- a hand full
Chopped Curry leaves- 1 spring
Lemon juice- 1/2 lemon
salt to taste

For coating
Bread Crumbs- 2 cup
Egg- 2
Oil for frying

Clean the koorka/Chinese potato as suggested above and set it aside. Clean and wash beef and cut into small pieces.
Cook meat along with salt, 1/3 tsp of turmeric powder, and pepper powder. You can pressure cook it, 4-5 whistles so that the meat is tender. Once it cools down shred, or finely mince in a food processor and set aside.
Boil Chinese potato with 1/8 tsp turmeric and salt. Mash it with a potato masher or use a food processor.
Heat oil in a pan, and saute onions till golden brown. Add ginger-garlic paste, and saute till the raw flavor disappears. Add all the spice powders, minced meat, and mashed koorka 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. Enjoy!