BETTER Beef Cutlets

Ah beef cutlets! They bring back wonderful childhood memories! I loved to watch my mum and her four sisters sit around the kitchen chit chatting whilst mixing, rolling, dunking, dressing and frying these crispy discs of deliciousness! Of course the amount of work that goes in is the last thing on ones mind when one bites into the humble yet scrumptious cutlet. I tried it out for myself and boy!! The amount of work sure pays off in every crunchy mouthful! This recipe comes with a twist! One that makes the cutlet a lot more filling, super juicy and a whole load of fantastic!

(Of course i know it’s not the prettiest picture I’ve put up but i couldn’t resist clicking a picture when my 2 year old reached out for a piping hot cutlet!)


Beef (boiled and pulled apart into shreds- 500g

(Tip: This is the twist folks, rather than a mince, use boiled beef that’s pulled apart. I swear you will have everyone asking for what you did different)

2 large onions (finely chopped)
1 large tomato (finely chopped)
Large piece ginger, 7 pods garlic, 5 large green chillies (finely chopped)
Garam masala- 1 teaspoon
Cracked pepper- 2 teaspoons
Chilli powder- 1 teaspoon
Coriander powder- 1 teaspoon
Soy sauce- 1 teaspoon
Tomato sauce- 1 teaspoon
2 potatoes and 1 carrot (boiled and roughly mashed)
Coriander and mint leaves- a mixed handful
Salt- as per ur liking
Egg- 2
Breadcrumbs- enough to coat all cutlets
Oil- for deep frying

To prepare the cutlets

– Dry fry the pulled beef, finely chopped onions, chilli, ginger, garlic and tomato in a kadai

– Once most of the water evaporates, put the mixture into a large saucepan and dry fry till there are no juices in the pan

– Add all the masalas, stir well and add salt to taste

– Add the soy and tomato sauces

– Once it is cooked to a deep brown colour, add in the roughly mashed potato and carrot and mix so that the veges are evenly distributed in the meat mixture.

– Mix in the chopped coriander and mint leaves

– Crack the eggs and whisk in a bowl. Add breadcrumbs onto flat plate

– With clean hands make balls with the meat mixture and press into firm, thick patties

– Dip the patties into the egg and then roll in the breadcrumbs till the patties are coated completely

– Rest in the fridge for half an hour and deep fry. Serve it up with your favorite condiment and enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *