Beef Croquette, also famously known as Beef Cutlet in India, is a favorite among all the meat lovers, especially in my hometown Kerala. This flavorful snack is a sure to find in any bakery and is one among the most sold out tea snack or appetizer.
A cutlet is a palm sized deep fried patty with a stuffed filling coated in breadcrumbs. The filling is usually made with meat, fish or vegetables. The joy of eating a cutlet starts right from the moment you lay your eyes on it; the beauty of the uniformly shaped brown patty; the softness when you hold it; and finally when you take a bite, the whole experience of the crispy outer crust, spongy soft filling, and the spicy, peppery, meaty, overload of flavors. This along with a hot cup of tea…… Waaah..!!
The key to making a wonderful plate of croquettes is in ensuring that they all are evenly shaped and fried at a right temperature and time. While dropping them in the frying pan, make sure that you do not overcrowd the pan. If you see that the breadcrumbs start to burn or blacken, it would be ideal to replace the oil or else the burnt taste will persist on to your next set.
Prep time : 1 hour
Serves : 5-6 servings
Beef (medium sized cubes) : 500g
Potato : 2
Onion : 1 (big)
Ginger : 1 tbsp (finely chopped)
Garlic : 1 tbsp (finley chopped)
Green chilies : 2-3 (finely chopped)
Curry leaves : 1 sprig
Turmeric powder : ¼ tbsp
Meat masala powder : 1 tbsp
Breadcrumbs : 1 cup
Eggs : 2
Cooking oil : as required
Pepper : as required
Salt : as required
- Clean the beef, and cook with a little salt, turmeric powder, pepper powder, and little water, in a pressure cooker for about 3-4 whistles.
- Once cooked, mince beef using a fork or in a food processor. If using a food processor, make sure not to grind it too much as it will make the meat very thin. Keep aside.
- Cook potatoes with a little water and salt, mash it and keep aside.
- Slice onion into small cubes, and finely chop ginger, garlic, and green chilies.
- To prepare the filling, heat oil in a pan. Add the sliced onions with a little salt and saute until it turns golden brown. Add chopped ginger, garlic, green chilies and curry leaves. Add meat masala and pepper powder, and saute well on a low flame for 5 minutes so that it all blends well. Add mashed potatoes and the cooked meat to the mixture and mix well. Turn off the flame and place the lid on the pan, allow it to rest.
- Beat eggs in a small bowl and keep aside.
- In another bowl take breadcrumbs, either use panko breadcrumbs or you can prepare breadcrumbs by toasting any bread and then grinding it in a mixer.
- Make palm sized patties out of the prepared meat filling. Prepare the pan by heating oil in a low flame for deep frying the cutlets.
- Dip each patty in the egg batter and then coat with bread crumbs and carefully drop in to the frying pan. Deep fry until golden brown. Do not crowd the pan, ensure there is ample space between each patty as it gets fried.
- Once the patties are done, transfer them on to a paper towel to drain out the excess oil.
Serve hot with tomato ketchup.
- For this recipe I used panko breadcrumbs. Panko breadcrumbs are Japanese style breadcrumbs which are commonly used to coat deep fried foods. Since it is made from bread without crust, deep frying foods will stay crispy and crunchy. As an alternative you can also use a homemade version.
- Meat masala is a blend of chili powder, coriander powder, cumin, black pepper, aniseed, cassia leaves, clove leaf, garlic, cinnamon, dry ginger, cassia, clove, turmeric, cardamom, star anise, mint leaves, kasuri methi and mustard. It is readily available in shops with various brand names. In this recipe I have used the Sakthi brand meat masala.