Mutton Kheema Pattice

Name: Mutton Kheema Pattice
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 8 servings
Cuisine: indian
Ingredients: 300 g mutton mince (lean); 500 g potato (medium, peeled); 2 pcs onion (medium, finely chopped); 1 inch ginger (grated); 5 pcs garlic (cloves, minced); 2 pcs green chili (finely chopped); 1 pcs tomato (small, finely chopped); 3 tbsp coriander leaves (chopped); 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 0.5 tsp cumin seeds; 1 pinch black pepper; 1 tbsp lemon juice; 0.5 tsp salt (for the kheema filling); 0.5 cup water (for pressure cooking the kheema); 1 pcs egg (beaten for coating); 0.75 cup breadcrumbs (for coating); 2 tbsp oil (for cooking the kheema)

RATING

4.6/5(95)

TASTE SCORE

9/10

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.

PREP

30m

COOK

35m

SERVES

1 PIECE

257 cal

SERVINGS

METHOD · 8 STEPS

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.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Dry the kheema until it looks crumbly, not saucy; wet filling will burst through the potato shell.
2
Mash the potatoes while still warm, then let the mixture cool before shaping so the patties hold better.
3
If the potato mixture feels sticky, chill it for 15 to 20 minutes before stuffing.
4
Seal the edges completely around the kheema and smooth any cracks with damp fingers before coating.
5
Let the egg-and-breadcrumb coating rest a few minutes so it adheres and fries up evenly crisp.
6
Fry on medium heat only; high heat browns the crumbs before the center gets hot.
7
These can be shaped and crumb-coated ahead, then refrigerated in a single layer until ready to fry.

RECIPE VARIATIONS

Adapt it for your goals.

baked

Baked

Bake the crumb-coated pattice after brushing with oil for a lighter version with less hands-on frying.

spicier

Spicier

Increase green chili and red chili powder for a sharper, bakery-style heat in the kheema filling.

chicken

Chicken

Swap the mutton mince for chicken mince if you want a milder flavor and slightly leaner filling.

no egg

No-egg

Use a thin flour-and-water slurry instead of beaten egg to help the breadcrumbs stick.

HEALTH BENEFITS

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.

QUESTIONS?

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.

PAIRS WELL WITH