Guide to making Kerala’s special beef cutlet or beef croquettes

1. Heat oil in a pan and cook minced beef on high heat until all the water has evaporated. Set it aside.

2. To begin, heat some oil in a pan. You can use coconut oil, or if you have any fat from the mince, that will work too. Next, add in some chopped onions and sauté them until they become soft.

3. Add the chopped ginger, garlic, green chillies and curry leaves. When it all softens, add the dry spice powders and sauté over a low flame till well blended.

4. To the mixture, include vinegar, mashed potatoes, and cooked meat. Mix everything thoroughly before turning off the heat and giving the mixture time to rest.

5. Once the cutlets have cooled down, you can shape them into your preferred form.

For coating:

6. First, lightly beat the egg whites until they become frothy. Next, dip the cutlet in the egg batter then coat it with bread crumbs.

7. To achieve a golden brown colour, deep fry the items while ensuring they are not crowded in the pan. Rotate them frequently to prevent burning.

8. After cooking the cutlets, place them on a paper towel or wire rack to remove any excess oil. The cutlet is crispy and tender, and it's now fully prepared and ready to serve. It's best enjoyed warm, and it pairs well with a side of pickled onions.