What is a Kerala cutlet?

A Kerala cutlet is a spiced mashed-potato patty - often mixed with minced beef, chicken or fish - shaped, coated in egg and breadcrumbs, and fried golden. It's a bakery-counter and tea-time staple across Kerala, served with ketchup or chutney.

Roughly how many calories does a Kerala cutlet have?

By kitchen estimate a standard beef or chicken cutlet of about 60 g runs roughly 130-170 kcal - potato and meat filling, breadcrumb coat, and the oil it picks up in shallow or deep frying. Baked or air-fried versions land lower. These are recipe-based estimates, not lab values.

Can I make vegetarian cutlets?

Yes - simply leave out the meat. Potato cutlets with the same masala (and optional mixed vegetables or beetroot for colour) are very common and equally good.

Why do my cutlets break while frying?

Usually the mixture was too wet or the oil too hot. Make sure the mashed potato mixture is firm and dry, chill the shaped cutlets for 15 minutes before coating if needed, and fry on steady medium heat.

Can I make cutlets ahead and freeze them?

Yes - shape and crumb-coat them, then freeze on a tray and bag once firm. Fry straight from frozen on slightly lower heat so the centre heats through.

Recipe

Kerala Cutlet recipe (spiced potato cutlets)

By Abdulla K P 27 May 2026 PT50M total

Golden crumb-coated Kerala cutlets, one cut to show the spiced potato filling.

Firm mix, even crust

Two things make a good cutlet: a firm, dry potato mixture that holds its shape, and an even egg-and-crumb coat for that crisp golden shell. If the mix feels wet, chill the shaped patties before coating. Vegetarian or with meat, the method is identical.

Recipe

Kerala Cutlet recipe (spiced potato cutlets)

Prep: PT30M
Cook: PT20M
Total: PT50M
Yield: 10 cutlets
Cuisine: Kerala
Category: Snack

Ingredients

4 medium potatoes, boiled and mashed
1 cup minced beef or chicken, cooked (optional - omit for veg cutlets)
2 onions, finely chopped
2 green chillies, finely chopped
1 inch ginger, finely chopped
1 sprig curry leaves, chopped
0.5 tsp turmeric
1 tsp garam masala
0.5 tsp black pepper powder
2 tbsp chopped coriander
Salt to taste
For coating: 2 eggs, beaten; 1.5 cups breadcrumbs (or rava)
Coconut oil, for frying

Method

Make the masala base Heat a little oil, fry the onions, green chilli, ginger and curry leaves until soft. Add turmeric, garam masala and pepper. If using meat, add the cooked mince and cook until dry. Stir in coriander and salt.
Combine with potato Mix the mashed potato into the masala thoroughly to make a firm, shapeable mixture. Adjust salt. Cool.
Shape Take portions and shape into flat oval or round patties about 1.5 cm thick.
Coat Dip each patty in beaten egg, then press into the breadcrumbs to coat evenly all over. For a thicker crust, repeat the egg-and-crumb.
Fry Shallow- or deep-fry in coconut oil over medium heat until golden and crisp on both sides - about 2 minutes per side.
Drain and serve Drain on paper. Serve hot with tomato ketchup or mint chutney and a cup of chaya.

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Frequently asked

What is a Kerala cutlet?
A Kerala cutlet is a spiced mashed-potato patty - often mixed with minced beef, chicken or fish - shaped, coated in egg and breadcrumbs, and fried golden. It's a bakery-counter and tea-time staple across Kerala, served with ketchup or chutney.
Roughly how many calories does a Kerala cutlet have?
By kitchen estimate a standard beef or chicken cutlet of about 60 g runs roughly 130-170 kcal - potato and meat filling, breadcrumb coat, and the oil it picks up in shallow or deep frying. Baked or air-fried versions land lower. These are recipe-based estimates, not lab values.
Can I make vegetarian cutlets?
Yes - simply leave out the meat. Potato cutlets with the same masala (and optional mixed vegetables or beetroot for colour) are very common and equally good.
Why do my cutlets break while frying?
Usually the mixture was too wet or the oil too hot. Make sure the mashed potato mixture is firm and dry, chill the shaped cutlets for 15 minutes before coating if needed, and fry on steady medium heat.
Can I make cutlets ahead and freeze them?
Yes - shape and crumb-coat them, then freeze on a tray and bag once firm. Fry straight from frozen on slightly lower heat so the centre heats through.