Keema Cutlet
Crispy, golden-brown patties with a spiced minced meat filling that's tender and juicy inside. A beloved Anglo-Indian and Mughlai snack where well-seasoned keema meets a crunchy breadcrumb shell, perfect with mint chutney and a cup of evening chai.
For 4 servings
- pressure cook · ~20 min
Cook the keema until tender.
1.Wash 500g mutton keema and place it in a pressure cooker.2.Add 0.5 cup water and 1 pinch of salt. Pressure cook for 3 whistles on medium heat.3.Let the pressure release naturally, then open the lid and dry out any remaining water over low heat.TIPDrying the keema completely is crucial — any moisture will make the cutlets break in the oil. - saute · ~10 min
Saute the aromatics and spices.
1.Heat 2 tbsp oil in a pan over medium heat.2.Add the chopped onions and saute until golden brown (5-7 min).3.Add ginger paste, garlic paste, and green chilies. Saute for 1 minute until fragrant.4.Add turmeric powder, red chili powder, cumin powder, and garam masala. Stir for 30 seconds.5.Add the cooked keema and 0.5 tsp salt. Mix well and cook for 3-4 minutes until dry. - mix · ~5 min
Combine the keema mixture with potato.
1.Turn off the heat and let the keema mixture cool to room temperature.2.In a large bowl, mash the 2 boiled potatoes until smooth.3.Add the cooled keema mixture, chopped coriander, mint leaves, and lemon juice.4.Mix everything thoroughly into a firm, cohesive dough-like mixture.TIPTaste the mixture at this stage and adjust salt or lemon juice if needed — it's your last chance to season. - prep · ~5 min
Shape the cutlets and set up your coating station.
1.Divide the mixture into 8 equal portions.2.Shape each portion into a round or oval patty about 1/2-inch thick.3.Set up two bowls: one with 2 beaten eggs, another with 1 cup breadcrumbs. - fry · ~10 min
Coat and shallow-fry the cutlets.
1.Heat 1 cup oil in a wide frying pan over medium heat.2.Dip each patty first in beaten egg, then coat evenly with breadcrumbs.3.Carefully slide 3-4 cutlets into the hot oil without crowding the pan.4.Fry for 2-3 minutes per side until deep golden brown and crisp.5.Drain on paper towels and repeat with remaining cutlets.TIPKeep the oil at medium heat — too hot and the crumbs burn before the egg cooks; too cool and the cutlets absorb oil. - serve
Serve the keema cutlets hot.
Arrange the crispy cutlets on a platter. Serve immediately with mint chutney, sliced onions, and a squeeze of lemon on the side.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Dry the pressure-cooked keema thoroughly over low heat to prevent cutlets from breaking while frying.
- 2Cool the keema mixture completely before mixing with mashed potato to keep the patties firm.
- 3Use your palms lightly oiled to shape the patties — prevents sticking and gives a smooth surface.
- 4Double-coat for extra crunch: dip in egg, then breadcrumbs, then egg and breadcrumbs again.
- 5Test the oil temperature by dropping a breadcrumb — it should sizzle immediately without smoking.
- 6Make the mixture a day ahead and refrigerate; the flavors meld and shaping becomes easier.
- 7Flash-freeze shaped uncooked cutlets on a tray, then store in a zip-lock bag for up to 2 months.
Adapt it for your goals.
Chicken keema cutlet
Swap mutton keema with finely minced chicken breast for a leaner, quicker-cooking version that suits those avoiding red meat.
baked cutletBaked cutlet
Skip the shallow-fry: brush shaped patties with oil and bake at 200°C (400°F) for 15-18 minutes, flipping halfway, for a lower-fat alternative.
gluten free cutletGluten-free cutlet
Replace breadcrumbs with crushed cornflakes or gluten-free panko, and use rice flour in the egg wash to bind — ideal for celiac diets.
paneer stuffed cutletPaneer-stuffed cutlet
Press a small cube of paneer into the center of each patty before coating — gives a molten, creamy surprise inside the crispy shell.
Why this is on our healthy list.
High-Quality Protein
Mutton keema provides complete animal protein essential for muscle repair and satiety, with about 25g of protein per 100g serving.
Iron-Rich
Red meat is a rich source of heme iron, which is easily absorbed and helps prevent anemia, especially when paired with the vitamin C from lemon juice.
Gut-Friendly Spices
Cumin and ginger aid digestion, while turmeric provides anti-inflammatory curcumin — spices are the secret health boost in every bite.
Frequently asked questions
The mixture is likely too moist — ensure the keema is completely dried after cooking and the mashed potato isn't watery. Chill the patties for 20 minutes before frying.
