Beef sandwich toast with boiled potatoes is an easy kid friendly Kerala style sandwich toast, usually made for kids lunch box. 

Amma used to make this for my two brothers and me to take to school, she will sometimes fill with left over beef cutlets. 

I am sometimes lazy to roll up cutlets and so I fill the bread with cutlet mix and slather with good old butter and toast in my old gas toaster and the result is crunchy buttery toast....my kids love them.

This cutlet mix is very versatile; I refrigerate it after adding boiled potatoes; and sometimes spread on Indian flatbread / roti and roll and heat it up with a dollop of butter or sometimes I make keema paratha with the cutlet mix minus the potatoes (with potato also its yum).

Method:

Pressure cook half kg beef with potatoes, vinegar, and salt for 15 to 20 min, evaporate if there is any water left on high flame. Allow it to cool and then mince it. For detailed step by step tutorial check Beef Cutlets

Mince onion, ginger, green chilies (I used my food processor). Heat oil preferably coconut oil in a kadai or pan add in the minced onion, ginger, and green chilies. On low fire saute till it become translucent and add garam masala, and pepper.

Add in the minced beef to this and mix well for 2-3 mins ...I use this to make keema paratha.

Crumble boiled potatoes and add it to the beef. Keep stirring for 5-6 mins so that the moisture in the potatoes are absorbed. Switch off fire. You can store this for up to a week in the fridge or you can make beef cutlets. 

Butter (optional) two slice of bread.  Spread  2 tbsp of  the beef mix on one side of the bread, cover with the other slice. Place it on a toaster and grill. I used my handy gas toaster, heat both sides. Repeat the same with bread slices.

Serve with tomato sauce.

Beef Sandwich Toast (Kerala Style)

PREP TIME: 30 mins    |  COOK TIME: 5 mins    |  AUTHOR:: NISA HOMEY

   

  INGREDIENTS

• Beef: 1/2 kg
• Onion: 1 large
• Ginger:1/2 inch
• Green Chilies: 2
• Vinegar: 1 tsp
• Pepper powder: 3/4 tsp
• Garam masala: 3/4 tsp
• Salt: 3/4 tsp (or as needed)
• Potatoes: 3, medium
• Coconut Oil: 2 tbsp
• Bread Slices
• Butter: 1 tsp (optional)

  METHOD:

1. Pressure cook beef with vinger, salt, and potatoes (whole potatoes washed and scrubbed clean) for 15-20 minutes.
2. Mince the cooled beef and keep aside. Mince the onions, ginger, and green chilies.
3. Heat a pan with coconut oil and add in the minced onion. Saute well until light brown.
4. Add in the minced beef, pepper powder, and garam masala. Mix well for 2-3 minutes.
5. Crumble potatoes and add in mix well for another 5-6 minutes so that the moisture in the potatoes are absorbed.
6. Butter two slices of bread and spread 2 tbsp of the beef filling.
7. Toast on both sides
8. Repeat the same.

NOTES

• You can keep this mix refridgerated for up to a week.

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