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Crispy on the outside, soft and savory on the inside. These spiced minced mutton patties are a perfect appetizer or evening snack, packed with aromatic Indian spices and coated in crunchy breadcrumbs.
For 4 servings
Cook the Mutton Filling
Prepare the Cutlet Mixture
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Crispy on the outside, soft and savory on the inside. These spiced minced mutton patties are a perfect appetizer or evening snack, packed with aromatic Indian spices and coated in crunchy breadcrumbs.
This indian recipe takes 55 minutes to prepare and yields 4 servings. At 470.92 calories per serving with 20.76g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Shape and Chill the Cutlets
Coat the Cutlets
Shallow Fry
Serve
Use minced chicken (keema) or lamb instead of mutton. Adjust cooking time accordingly as chicken cooks faster.
Replace mutton with a mixture of mashed vegetables like carrots, peas, and beans, or use crumbled paneer or mashed soya granules.
For a lower-fat version, bake the cutlets in a preheated oven at 200°C (400°F) for 20-25 minutes, flipping halfway through, until golden and crisp. You can also use an air fryer.
Increase the amount of green chillies and red chilli powder, or add a pinch of chaat masala to the mixture for an extra tangy kick.
Mutton is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
This dish provides a good amount of heme iron from the mutton, which is more easily absorbed by the body than non-heme iron from plant sources. Iron is vital for preventing anemia and maintaining energy levels.
The combination of protein from mutton and carbohydrates from potatoes provides a sustained release of energy, making these cutlets a satisfying and energizing snack.
This usually happens due to excess moisture in the mixture. Ensure the cooked mutton is completely dry and the mashed potatoes aren't watery. Chilling the shaped cutlets for at least 30 minutes is also crucial to help them hold their shape.
Yes! You can prepare and shape the cutlets, then store them in an airtight container in the refrigerator for up to 2 days before coating and frying. You can also freeze uncooked, coated cutlets for up to a month.
For a different texture, you can use crushed cornflakes, panko breadcrumbs for extra crispiness, or crushed vermicelli (sevaiyan) for a traditional Indian coating.
Mutton cutlets are a good source of protein and iron from the mutton. However, they are shallow-fried, which adds fat and calories. To make them healthier, you can bake or air-fry them instead of frying.
One serving (2 cutlets) contains approximately 350-400 calories, depending on the amount of oil absorbed during frying and the fat content of the mutton.
Absolutely. You can cook the mutton keema in a regular pot or pan. It will take longer, about 25-30 minutes, for the mutton to become tender and the water to evaporate. Just ensure the final mixture is completely dry.