Steak Cutlet Balls w/ Pickled Red Onions

One of my favorite appetizers my mom made during our mandatory 5 PM chaya time, was the beef cutlet with red onions. With the help of the instant pot, making beef cutlet balls with items you probably have around the house made the process a lot smoother than what I remember. We've paired it with not only pickled red onions but a shallot-red pepper flake oil infused yogurt dipping sauce.

What You'll Need

2 lb. beef (Chuck Eye)

6 med. russet potatoes

1/2 tsp. tumeric

1/2 tsp. fennel seeds

1/2 tsp. salt

1/2 tsp. freshly ground black pepper

1/2 tsp. paprika

1/2 c. water

3 medium red onions

2 green chili peppers

1 inch. ginger

6 garlic cloves

1/3 c. or 3 stems curry leaves

2 tbsp. olive oil

1/2 tsp. salt

1/2 tsp. black pepper

1/2 tsp. garam masala

2 eggs

1 c. Italian breading

1/4 c. corn starch

1 tbsp. black pepper

1 tbsp. chili powder

1 tsp. salt

Pickled Red Onion

1 medium red onion

1/2 c. white vinegar

Cooking the Beef (IP)

1. On a cutting board, cut the beef piece into 2 inch chunks. The smaller pieces will make it easier on the IP to cook easily.

2. Place the beef pieces inside the Instant Pot.

1. Add the turmeric, fennel seeds, salt, black pepper, paprika and water.

2. Place the cover on the IP and seal the top.

3. Press pressure cook and adjust the time to 20 minutes.

4. Once the meat is done, let the pressure release naturally.

5. Add the beef pieces to a bowl and set aside.

Preparing the Potatoes

1. Place a medium pot over high heat. Bring to boil.

2. Meanwhile, clean and peel the skin for 6 medium russet potatoes.

3. Quarter each potato.

4. When the pot has reached a boil, drop in the potatoes.

5. Boil for about 20 minutes or until the pieces are fork tender.

6. Place in a bowl and mash with the back of a wooden spoon.

7. Set aside.

Mixer Time

1. Peel and quarter the 3 red onions and place them in the mixer along with the green chili, ginger, garlic and curry leaf. You're looking for a minced consistency.

   1. Too much for your mixer? Do it in batches.

2. Place the mixture in a bowl and set aside.

1. Next, place the cooked beef pieces inside the mixer and mix away. You might have to blend to 2 batches. Aiming for a shredded consistency.

2. Place the shredded beef into a bowl and set aside.

Bringing it Together

1. Place a large pan over medium-high heat.

2. Pour in the olive oil.

3. Saute the onion-garlic mixture in the pan. Goal is to diminish any liquid in the mixture.

4. Add in the salt, fennel seed, black pepper and garam masala. Mix to incorporate.

5. Add in the shredded beef. Stir until incorporated.

6. Lastly, add the smashed potatoes into the mixture. Mix until thoroughly combined.

Breading Station

1. Once the meat is cooled, transfer to a bowl.

2. Using a utensil, give the mixture one final mix.

3. Using your hand or a cookie scoop, make one-inch balls and place them on a tray.

4. For the dry mix, combine the Italian breading, corn starch, black pepper, chili powder and salt.

5. Add the 2 eggs to a bowl and whisk until smooth.

6. Place the first ball and drop into the egg with one hand.

7. With the other hand, drop it into the breading mixture and coat.

8. Place on a lined tray.

9. Place a cast iron pan on medium-high heat.

10. Drop a tester beef cutlet in and the oil should sizzle.

11. Place more place cutlets in the pan being sure not to overcrowd.

12. Once you get a golden-brown color, remove to a lined tray to cool.

Pickled Red Onion

1. Peel and cut the red onion in half.

2. Slice into 1/8 inch slices...or close enough. They'll never know.

3. Add the white vinegar to the red onions.

4. Use your hand to smash and separate the red onion and vinegar.

5. Set aside for a quick pickle.

Want the recipe for the shallot-red chili oil yogurt? Click here.