Mutton Mince Pattice with Ladi Pav

Instructions

1. 1

   Prepare Potatoes & Cook Mince Filling

   • Boil, peel, and mash the potatoes while they are still warm to get a smooth, lump-free texture. Set aside to cool.
   • Heat 2 tbsp of oil in a pan over medium heat. Add the chopped onion and sauté for 3-4 minutes until soft and translucent.
   • Add the ginger-garlic paste and green chilies, and cook for another minute until fragrant.
   • Add the mutton mince, breaking it up with a spoon. Cook for 5-7 minutes until it changes color.
   • Stir in turmeric, red chili, coriander, and cumin powders, along with 1 tsp of salt. Continue to cook for 10-12 minutes, stirring occasionally, until the mince is fully cooked and all moisture has evaporated. The mixture should be completely dry.
   • Turn off the heat and let the mince mixture cool down completely.
2. 2

   Form the Patties

   • In a large bowl, combine the cooled mutton mince, mashed potatoes, chopped coriander leaves, garam masala, lemon juice, and the remaining 1/2 tsp of salt.
   • Mix well until everything is evenly incorporated. Taste and adjust seasoning if needed.
   • Divide the mixture into 12 equal portions. Shape each portion into a round, slightly flattened patty, about 1/2-inch thick.
   • For best results, arrange the patties on a plate and refrigerate for 30 minutes to firm up. This step is optional but recommended.
3. 3

   Coat the Patties

   • Set up a coating station with two shallow dishes. Place the beaten egg in one and the bread crumbs in the other.
   • Dip each chilled patty first into the egg, allowing any excess to drip off.
   • Then, dredge it in the bread crumbs, pressing gently to ensure an even, complete coating on all sides.
4. 4

   Shallow Fry to Perfection

   • Heat the oil for shallow frying in a wide, heavy-bottomed pan over medium heat. The oil should be about 1/4-inch deep and shimmering but not smoking.
   • Carefully place 3-4 coated patties in the pan, ensuring not to overcrowd it.
   • Fry for 4-5 minutes on each side until they are a deep golden brown and crispy.
   • Remove the fried pattice with a slotted spoon and place them on a wire rack or a plate lined with paper towels to drain excess oil.
   • Repeat with the remaining patties.
5. 5

   Serve

   • Serve the Mutton Mince Pattice hot with mint chutney, tamarind chutney, or tomato ketchup, accompanied by sliced onions and lemon wedges.