Mutton Kheema Pattice
Crisp potato patties stuffed with warmly spiced mutton kheema make a classic bakery-style snack. The filling is savory and juicy, while the outer layer turns golden and delicate in the pan.
For 8 servings
- boil · ~20 min
Boil the potatoes until tender.
Add the potato, water, and salt for boiling to a pot. Cook until the potatoes are soft enough to mash, then drain well and let them cool slightly.
TIPDry potatoes make the best outer covering. Let excess moisture steam off before mashing. - pressure cook · ~15 min
Cook the mutton kheema.
1.Heat 2 tbsp oil in a cooker over medium heat.2.Add cumin seeds, then add 1 chopped onion and cook until light golden.3.Add ginger, garlic, green chili, and tomato. Cook until the tomato softens.4.Add mutton mince, turmeric powder, red chili powder, coriander powder, garam masala, black pepper, and salt for the filling. Mix well.5.Pour in 0.5 cup water, close the cooker, and cook for 2 whistles.TIPBreak up the mince well while cooking so the filling stays loose, not clumpy. - simmer · ~8 min
Dry out the filling.
Open the cooker after the pressure drops and cook the kheema uncovered until the moisture evaporates. Stir in coriander leaves and lemon juice, then cool the filling completely.
TIPThe filling must be fairly dry or the pattice can split while shaping and frying. - mix · ~4 min
Mash the potato covering.
Mash the boiled potato with the remaining chopped onion and the salt for the covering. Mix until smooth and easy to shape.
- assemble · ~10 min
Shape the pattice.
1.Divide the potato mixture into 8 equal portions.2.Divide the cooled kheema filling into 8 equal portions.3.Flatten one potato portion in your palm and place one kheema portion in the center.4.Seal the edges and shape into a neat oval or round patty.5.Repeat with the remaining portions.TIPLightly oil your palms if the potato sticks while shaping. - prep · ~5 min
Coat the pattice.
Dip each shaped pattice in the beaten egg, then coat evenly with breadcrumbs. Set them on a plate for a few minutes so the coating settles.
- fry · ~15 min
Shallow fry until golden.
1.Heat the remaining oil in a wide pan over medium heat.2.Place the pattice in the pan without crowding.3.Cook until the bottom is crisp and golden, about 2 to 3 minutes.4.Turn gently and fry the other side until evenly golden.5.Remove and repeat with the remaining pattice.TIPKeep the heat moderate so the crumbs brown slowly and the inside warms through. - serve
Serve the pattice hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Dry the kheema until it looks crumbly, not saucy; wet filling will burst through the potato shell.
- 2Mash the potatoes while still warm, then let the mixture cool before shaping so the patties hold better.
- 3If the potato mixture feels sticky, chill it for 15 to 20 minutes before stuffing.
- 4Seal the edges completely around the kheema and smooth any cracks with damp fingers before coating.
- 5Let the egg-and-breadcrumb coating rest a few minutes so it adheres and fries up evenly crisp.
- 6Fry on medium heat only; high heat browns the crumbs before the center gets hot.
- 7These can be shaped and crumb-coated ahead, then refrigerated in a single layer until ready to fry.
Adapt it for your goals.
Baked
Bake the crumb-coated pattice after brushing with oil for a lighter version with less hands-on frying.
spicierSpicier
Increase green chili and red chili powder for a sharper, bakery-style heat in the kheema filling.
chickenChicken
Swap the mutton mince for chicken mince if you want a milder flavor and slightly leaner filling.
no eggNo-egg
Use a thin flour-and-water slurry instead of beaten egg to help the breadcrumbs stick.
Why this is on our healthy list.
Protein-Rich Filling
Mutton kheema and egg add satisfying protein, making these patties more substantial than plain potato cutlets.
Energy-Providing Carbohydrates
Potatoes give the pattice a filling base and provide steady energy in a compact snack.
Aromatics With Antioxidants
Onion, ginger, garlic, coriander leaves, and spices contribute plant compounds along with strong savory flavor.
Frequently asked questions
The usual cause is excess moisture in the kheema or potatoes. Dry the filling thoroughly, drain the potatoes well, and seal the edges carefully before coating.
