Mussel(Kakka Irachi) Cutlet


Mussel(Kakka Irachi) Cutlet

Cutlets with mussels
Prep Time 45 minutes
Total Time 45 minutes
Cuisine Kerala
Servings 6 people


For marination:-


  • Wash and boil the mussels in a large, heavy bottom vessel.
  • :- The shell will get opened automatically when it is boiled. This makes it easy to remove the flesh or kakka irachi from the shell.
  • Remove the dirt which is there inside the top part of the kakka irachi. After that, wash it well by rubbing with salt. Wash it 3-4 times.
  • Marinate the kakka meat with ginger-garlic paste, pepper powder, turmeric powder and salt and keep it aside for half an hour.
  • Cook it well and allow it to cool.
  • Mince it in a mixer and keep it aside.
  • Heat 2 tbsp of oil in a pan.
  • Add chopped onion, ginger, green chillies and curry leaves and saute well by adding salt.
  • Add mashed potato, pepper powder and garam masala and mix it well with the onion mixture.
  • Add minced kakka irachi and mix well with the potato-onion mixture.
  • Remove it from fire and allow it to cool.
  • Beat well the eggs by adding little salt.
  • Make balls out of the cutlet mix and shape it into oval shaped cutlets.
  • Dip the cutlets in beaten egg, coat it evenly with bread crumbs and fry it in oil.
  • :- Serve hot with tomato sauce.
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