One of Kerala's most preferred snacks, “cutlets”. As a kid I literally grew up eating these yummies almost every evening as an after school snack. Cutlets can be made veg or non veg and you can check our veg cutlet recipe here. This is really easy to make and I hope you all will enjoy these delicious snack as much as my family does!!!
*Cooked and minced chicken 2 ½ cups, packed
Red onion, finely chopped 1 big
Minced ginger 1 TBSP
Minced garlic ½ tsp
Green chilly, finely chopped 1 TBSP
Curry leaves, finely chopped ½ TBSP
Potato, medium 1 no, boiled and mashed well
Black pepper powder 1 tsp, divided
Fennel seed powder ½ tsp
Garam masala ½ tsp
Salt as needed
Egg, beaten 1
*Cook boneless chicken with salt, ½ tsp pepper half of ginger, garlic and green chilly in a pan with little water. Allow to cool and mince using a blender. Alternately you can pressure the chicken for 2 whistles.
In a pan, heat 2 tsp oil and sauté onions and add salt. Add rest of ginger, garlic and green chilly and sauté for 3 more minutes.Once sautéed, add little remaining pepper powder, fennel powder and garam masala. Mix well and add the minced meat. Combine well and add the boiled, mashed potato. Mix well and switch off flame. Allow to cool. When the mixture reaches bearable warmth, make small balls out of it, flatten them between your palm and dip in egg and roll in bread crumbs (The cutlets can be stored in freezer in air tight container in this form for about 3 weeks). Set aside. You can either shallow fry in oil until golden brown or bake the cutlets at 400 F for about 12-15 minutes on each side…Enjoy warm..
- I have shaped the cutlets in round, oval and cylindrical in here. You can shape them as per your choice.
- You can follow the same procedure to make beef and mutton cutlets, but make sure that you pressure cook the meat for a couple more whistles as they need more cooking time.