Indian beef cutlet. These crumbed patties have their signature flavor combination of meat, mashed potatoes and aromatic spices and classic breadcrumb coating. Traditionally served as an appetizer with onion salad or challas , they are also perfect as a snack. The best part? You can freeze the shaped patties for a quick snack.
Why I Love These Spiced Crumbed Beef Patties
Beef roasts and comforting beef curries are great, but have you ever tried it in cutlets or crumbed patties? Given the totally addicting crunchy exterior paired with soft inside, it’s no wonder this classic is so popular and a must try. They’re unbelievably delicious making them a great make-ahead choice for amazing appetizers for your next gathering.
As for serving, feel free to add them to burgers and sandwiches. However, if you want to go the traditional way, pair with a simple tangy onion salad, also known as challas. Ahead, learn all about the key ingredients used in this recipe and tips to make the perfect cutlets.
Key Ingredients In Beef Cutlets
- Beef - Cook your favorite cut and shred into small pieces.
- Potatoes - They act as the binding agent, simply cook and mash them.
- Spices - Imperative to add any pasta amazing depth of flavor to these cutlets.
- Breadcrumbs - Old fashioned breadcrumbs to add the crunchy coating.
How To Make Beef Cutlets
Make the patties - Combine together cooked beef, mashed potatoes and spices to create the patties. To cook the beef, you will need cubed beef, a little ground turmeric and ground pepper. Even though ground (minced) meat is a great alternative, use whole cut of meat for the classic taste and texture.
Coat and fry - Coat the patties, first with egg, and then with breadcrumbs. And I prefer to use the old fashioned breadcrumbs in this recipe. However, panko breadcrumbs will give you a crunchier exterior. The crumbed patties can be frozen for later use, or just add them to hot oil and fry until golden.
Tips
Bake (200 C or 400 F for 20-25 minutes) or air fry (12-16 minutes) cutlets for healthier option. Just make sure you flip them halfway through the cooking process.
To make this gluten free, use gluten free breadcrumbs. Also, make sure all the ingredients in the recipe are gluten free.
To keep the cutlets from falling apart while cooking, add some breadcrumbs to the mixture and don’t skip the egg wash.
Ingredients
Potatoes:
- ▢ 4 medium potatoes peeled and cut into cubes
- ▢ ¼ teaspoon ground turmeric
- ▢ Salt to taste
Beef:
- ▢ 500 g beef
- ▢ ½ teaspoon chopped garlic
- ▢ ½ teaspoon chopped ginger
- ▢ ¼ teaspoon ground turmeric
- ▢ ½ teaspoon ground black pepper
- ▢ 1 teaspoon garam masala
- ▢ Salt to taste
Cutlets or patties:
- ▢ 1 tablespoon oil
- ▢ ½ cup chopped onions
- ▢ 1 tablespoon finely chopped garlic
- ▢ 1 tablespoon finely chopped ginger
- ▢ 1 small green chili, chopped
- ▢ 1 ½ teaspoon garam masala
- ▢ ¼ cup chopped coriander (cilantro) leaves
- ▢ Salt to taste
Deep fry patties:
- ▢ Oil for deep frying
- ▢ 2 eggs lightly whisked
- ▢ 2 cups breadcrumbs
To serve (choose one):
- ▢ Challas - traditional choice
- ▢ Ketchup or tomato sauce
Instructions
Cook potatoes:
- Place potato cubes in a saucepan filled with water. Add ground turmeric. Stir. Season with salt.
- Cook for about 5-6 minutes or until potatoes are tender. Drain. Using a fork, mash potatoes.
Cook beef:
- Place beef in a saucepan. Add garlic, ginger, turmeric, black pepper and garam masala.
- Season with salt. Add enough water to cook beef.
- Cook, covered, for about 40-45 minutes or until beef is tender.
- Place beef in a food processor and shred.
Make patties:
- Heat oil in a frying pan over medium-high heat.
- Add onions. Saute, stirring occasionally, for about 2-3 minutes or until browned.
- Add garlic, ginger and green chilies. Saute, stirring, for about 1 minute or until fragrant.
- Add garam masala. Saute, stirring, for 30 seconds.
- Add potatoes, beef, and chopped coriander (cilantro) leaves. Stir to combine.
- Season with salt. Heat through.
- Let the mixture cool to room temperature.
- Roll out lemon sized balls from the mixture. Flatten slightly to make rounds or ovals.
Deep fry cutlets:
- Heat oil (approximately 200 C or 400 F) for deep frying in a large pan over medium-high heat.
- Place eggs and breadcrumbs in two shallow bowls.
- Dip cutlets first in egg, and then in breadcrumbs.
- Deep fry until golden. Drain on an absorbent towel. Fry in batches if needed.
- Serve with challas or tomato sauce (ketchup).
Video
Notes
- Make ahead option - You can crumb the cutlets a day ahead and store them in the refrigerator for up to 24 hours, or freeze for about 2 months. Just fry from frozen.
- Beef alternative - Chicken, fish, paneer or even chickpeas.
- Serving suggestions - Apart from challas or onion salad, you can also serve these cutlets with ketchup (tomato sauce), or tamarind chutney.
- Burger or sandwich filling - Add to burgers and sandwiches for a tasty filling.
- Healthier version - Air fry to make healthier cutlets, however, deep fry for signature texture and taste.
Nutrition
Like this crispy Indian beef cutlet recipe? Then join Nish Kitchen on Facebook , Pinterest and Instagram . Watch exclusive recipe videos on YouTube . Check out more appetizer recipes:
- Keema Samosa | Minced Meat Samosa
- Chicken Lollipop
Ingredients
Potatoes:
- ▢ 4 medium potatoes peeled and cut into cubes
- ▢ ¼ teaspoon ground turmeric
- ▢ Salt to taste
Beef:
- ▢ 500 g beef
- ▢ ½ teaspoon chopped garlic
- ▢ ½ teaspoon chopped ginger
- ▢ ¼ teaspoon ground turmeric
- ▢ ½ teaspoon ground black pepper
- ▢ 1 teaspoon garam masala
- ▢ Salt to taste
Cutlets or patties:
- ▢ 1 tablespoon oil
- ▢ ½ cup chopped onions
- ▢ 1 tablespoon finely chopped garlic
- ▢ 1 tablespoon finely chopped ginger
- ▢ 1 small green chili, chopped
- ▢ 1 ½ teaspoon garam masala
- ▢ ¼ cup chopped coriander (cilantro) leaves
- ▢ Salt to taste
Deep fry patties:
- ▢ Oil for deep frying
- ▢ 2 eggs lightly whisked
- ▢ 2 cups breadcrumbs
To serve (choose one):
- ▢ Challas - traditional choice
- ▢ Ketchup or tomato sauce
Instructions
Cook potatoes:
- Place potato cubes in a saucepan filled with water. Add ground turmeric. Stir. Season with salt.
- Cook for about 5-6 minutes or until potatoes are tender. Drain. Using a fork, mash potatoes.
Cook beef:
- Place beef in a saucepan. Add garlic, ginger, turmeric, black pepper and garam masala.
- Season with salt. Add enough water to cook beef.
- Cook, covered, for about 40-45 minutes or until beef is tender.
- Place beef in a food processor and shred.
Make patties:
- Heat oil in a frying pan over medium-high heat.
- Add onions. Saute, stirring occasionally, for about 2-3 minutes or until browned.
- Add garlic, ginger and green chilies. Saute, stirring, for about 1 minute or until fragrant.
- Add garam masala. Saute, stirring, for 30 seconds.
- Add potatoes, beef, and chopped coriander (cilantro) leaves. Stir to combine.
- Season with salt. Heat through.
- Let the mixture cool to room temperature.
- Roll out lemon sized balls from the mixture. Flatten slightly to make rounds or ovals.
Deep fry cutlets:
- Heat oil (approximately 200 C or 400 F) for deep frying in a large pan over medium-high heat.
- Place eggs and breadcrumbs in two shallow bowls.
- Dip cutlets first in egg, and then in breadcrumbs.
- Deep fry until golden. Drain on an absorbent towel. Fry in batches if needed.
- Serve with challas or tomato sauce (ketchup).
Video
Notes
- Make ahead option - You can crumb the cutlets a day ahead and store them in the refrigerator for up to 24 hours, or freeze for about 2 months. Just fry from frozen.
- Beef alternative - Chicken, fish, paneer or even chickpeas.
- Serving suggestions - Apart from challas or onion salad, you can also serve these cutlets with ketchup (tomato sauce), or tamarind chutney.
- Burger or sandwich filling - Add to burgers and sandwiches for a tasty filling.
- Healthier version - Air fry to make healthier cutlets, however, deep fry for signature texture and taste.
