In Kerala these cutlets are ideally made with minced beef. Since most of my Christmas party guests were non beef eaters, I substituted beef with lamb. It turned out pretty authentic in taste and, a hard core mallu friend of mine couldn’t tell the difference. So my take – you could use any sort of red meat in this recipe and it wont be easy to tell. What does make a difference however, is what you serve them with. To bring out the actual flavor or these savories you have to, I cannot stress this more, serve these with the Malayalee Charlas – thin slices of onions and finely diced green chilies soaked in white vinegar with a dash of salt.
1 lb very lean ground/minced beef or lamb
3 medium sized Yukon white potatoes, cooked pealed and mashed
1 very large or 2 medium sized onions finely chopped
5- 6 green chilies, finely diced
1/2 tsp turmeric powder
2 tbsp grated ginger
2 tbsp diced garlic
2 tsp Black pepper powder
1/2 tsp kerala garam masala
refined vegetable oil
1 beaten egg
1 cup bread crumbs
2 tsp whole coriander seeds, dry roasted and crushed
Salt to taste
Serve with sliced onions and minced green chilies soaked in vinegar with a dash of salt.