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crispy beef cutlet recipe video

Crispy Indian Beef Cutlet | Crumbed Beef Patties

Crispy cutlets or crumbed patties made with beef, potatoes and spices. A classic appetizer that's guaranteed to impress everyone.
5 from 2 votes
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Course: Appetizer
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 1 hour
Author :Nish Kitchen
Servings 18 cutlets

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):

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

Calories: 136kcal | Carbohydrates: 9g | Protein: 7g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 38mg | Sodium: 119mg | Potassium: 109mg | Fiber: 1g | Sugar: 1g | Vitamin A: 27IU | Vitamin C: 0.01mg | Calcium: 31mg | Iron: 1mg