Mutton Pattice

Instructions

1. 1

   Prepare the Potato Casing

   • Place the potatoes in a pot, cover with water, add 1 tsp of salt, and bring to a boil. Cook for 15-20 minutes until fork-tender.
   • Drain the potatoes completely. While they are still warm, peel and mash them in a large bowl until perfectly smooth and free of lumps.
   • Add 2 tbsp of cornflour and 0.5 tsp of salt to the mashed potatoes. Mix thoroughly to form a non-sticky dough. Set aside to cool completely.
2. 2

   Cook the Mutton Filling

   • Heat 2 tbsp of oil in a pan over medium heat. Add the finely chopped onions and sauté for 5-6 minutes until they turn soft and golden brown.
   • Add the ginger-garlic paste and green chilies. Sauté for 1 minute until the raw aroma disappears.
   • Add the mutton kheema to the pan. Use a spoon to break up any lumps and cook for 5-7 minutes, stirring continuously, until the meat is browned.
   • Stir in the turmeric powder, red chili powder, coriander powder, garam masala, and the remaining 0.75 tsp of salt. Mix well to coat the kheema.
   • Cover the pan, reduce the heat to low, and let it cook for 10-12 minutes. Uncover and continue to cook, stirring occasionally, until the mutton is tender and the mixture is completely dry. This is crucial to prevent the pattice from breaking.
   • Turn off the heat. Stir in the fresh lemon juice and chopped coriander leaves. Transfer the filling to a plate and let it cool down completely.
3. 3

   Assemble the Pattice

   • Lightly grease your palms with oil. Take a lemon-sized portion of the cooled potato dough and flatten it on your palm to form a disc about 3 inches in diameter.
   • Place 1 to 1.5 tablespoons of the cooled mutton filling in the center of the potato disc.
   • Carefully bring the edges of the potato dough together to completely enclose the filling. Seal any cracks and gently shape it into a round, slightly flattened patty.
   • Repeat the process with the remaining potato dough and mutton filling to make approximately 12 patties.
4. 4

   Coat and Shallow Fry

   • Gently dip each assembled pattice into the beaten egg, ensuring it is coated on all sides.
   • Immediately transfer the egg-washed pattice to the breadcrumbs and coat it evenly. Shake off any excess.
   • Place the coated patties on a plate and refrigerate for at least 20-30 minutes. This step helps them firm up and prevents them from breaking during frying.
   • Heat 1/2 cup of oil in a wide, shallow pan over medium heat. Once the oil is hot, carefully place 3-4 patties in the pan, ensuring not to overcrowd it.
   • Fry for 3-4 minutes on each side, until they are a deep golden brown and perfectly crisp.
   • Remove the fried pattice with a slotted spoon and place them on a plate lined with paper towels to absorb any excess oil.
5. 5

   Serve

   • Serve the Mutton Pattice hot with mint-coriander chutney, tamarind chutney, or tomato ketchup.