Keema Patties

1. 1
   pressure cook · ~15 min

   Pressure cook the minced meat.

   In a pressure cooker, add the minced mutton, a pinch of salt, and just enough water to cover the meat. Cook on high heat until the first whistle, then reduce the heat and cook for 10 minutes. Let the pressure release naturally.

2. 2
   boil · ~10 min

   Boil and mash the potatoes.

   In a separate pot, boil the peeled, cubed potatoes until fork-tender. Drain, transfer to a bowl, and mash until smooth with no lumps. Set aside.

3. 3
   saute · ~8 min

   Cook the aromatics and spices.

   1.Heat 1 tbsp oil in a pan over medium heat.

   2.Add the chopped onions and sauté until translucent (3-4 min).

   3.Add grated ginger, minced garlic, and green chilies. Sauté until the raw smell disappears (2 min).

   4.Add turmeric powder, red chili powder, coriander powder, cumin powder, and garam masala. Stir for 30 seconds until fragrant.

   TIPKeep the heat medium so the spices bloom without burning.
4. 4
   saute · ~8 min

   Combine the mince with the spice mixture.

   Drain any excess liquid from the cooked mince and add the meat to the pan. Sauté on medium-high heat, stirring frequently, until the mixture is completely dry and the fat separates. Remove from heat and let it cool slightly.

5. 5
   mix · ~3 min

   Mix the patty dough.

   1.In a large mixing bowl, combine the spiced mince mixture and mashed potatoes.

   2.Add the lemon juice and chopped coriander leaves.

   3.Mix thoroughly with your hands until the mixture comes together like a dough. Check for salt and adjust.

   TIPIf the mixture feels too wet, refrigerate for 15 minutes; it will firm up.
6. 6
   prep · ~5 min

   Shape the patties.

   Divide the mixture into 8 equal portions. Roll each portion into a ball, then flatten gently into a round patty about half an inch thick. Smooth out any cracks at the edges.

7. 7
   prep · ~5 min

   Coat the patties.

   Dip each patty into the beaten egg, letting the excess drip off, then press gently into the breadcrumbs to coat both sides evenly.

8. 8
   fry · ~10 min

   Shallow fry the patties until golden.

   Heat the remaining 3 tablespoons of oil in a wide non-stick skillet over medium heat. Place the patties in a single layer and fry for 3-4 minutes on each side until crisp and golden brown. Work in batches if needed.

   TIPResist the urge to flip too early — let the crust form naturally before turning.
9. 9
   serve · ~1 min

   Drain and serve hot.

   Transfer the fried patties to a paper towel-lined plate for a few seconds to absorb any surface oil. Serve immediately while hot and crispy.

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