Mutton Mince Pattice
Juicy, spiced mutton mince patties with a crispy golden-brown crust. These savory cutlets are a classic Indian snack or appetizer, perfect with mint chutney and a squeeze of lime.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Prepare Potatoes & Cook Mince Filling
- b.Boil, peel, and mash the potatoes while they are still warm to get a smooth, lump-free texture. Set aside to cool.
- c.Heat 2 tbsp of oil in a pan over medium heat. Add the chopped onion and sauté for 3-4 minutes until soft and translucent.
- d.Add the ginger-garlic paste and green chilies, and cook for another minute until fragrant.
- e.Add the mutton mince, breaking it up with a spoon. Cook for 5-7 minutes until it changes color.
- f.Stir in turmeric, red chili, coriander, and cumin powders, along with 1 tsp of salt. Continue to cook for 10-12 minutes, stirring occasionally, until the mince is fully cooked and all moisture has evaporated. The mixture should be completely dry.
- g.Turn off the heat and let the mince mixture cool down completely.
- 2
Step 2
- a.Form the Patties
- b.In a large bowl, combine the cooled mutton mince, mashed potatoes, chopped coriander leaves, garam masala, lemon juice, and the remaining 1/2 tsp of salt.
- c.Mix well until everything is evenly incorporated. Taste and adjust seasoning if needed.
- d.Divide the mixture into 12 equal portions. Shape each portion into a round, slightly flattened patty, about 1/2-inch thick.
- e.For best results, arrange the patties on a plate and refrigerate for 30 minutes to firm up. This step is optional but recommended.
- 3
Step 3
- a.Coat the Patties
- b.Set up a coating station with two shallow dishes. Place the beaten egg in one and the bread crumbs in the other.
- c.Dip each chilled patty first into the egg, allowing any excess to drip off.
- d.Then, dredge it in the bread crumbs, pressing gently to ensure an even, complete coating on all sides.
- 4
Step 4
- a.Shallow Fry to Perfection
- b.Heat the oil for shallow frying in a wide, heavy-bottomed pan over medium heat. The oil should be about 1/4-inch deep and shimmering but not smoking.
- c.Carefully place 3-4 coated patties in the pan, ensuring not to overcrowd it.
- d.Fry for 4-5 minutes on each side until they are a deep golden brown and crispy.
- e.Remove the fried pattice with a slotted spoon and place them on a wire rack or a plate lined with paper towels to drain excess oil.
- f.Repeat with the remaining patties.
- 5
Step 5
- a.Serve
- b.Serve the Mutton Mince Pattice hot with mint chutney, tamarind chutney, or tomato ketchup, accompanied by sliced onions and lemon wedges.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use starchy potatoes like Russet for a fluffier, less watery mash which helps in better binding.
- 2Ensure the mince mixture is completely dry and cool before mixing with potatoes to prevent the pattice from breaking apart during frying.
- 3For a firmer pattice that holds its shape well, refrigerate the shaped patties for at least 30 minutes before coating and frying.
- 4Fry on a consistent medium heat to ensure the pattice cooks through evenly without burning the outer crust.
- 5Do not overcrowd the pan while frying; cook in batches to maintain the oil temperature and achieve a perfectly crispy texture.
Adapt it for your goals.
Protein Swap
Substitute mutton mince with chicken mince for a lighter version. Cook time for the mince may be slightly shorter.
VegetarianVegetarian
For a vegetarian alternative, use crumbled paneer, mashed soya granules, or a mix of finely chopped vegetables like carrots, peas, and beans instead of mutton.
Healthier Cooking MethodHealthier Cooking Method
For a lower-fat option, spray the coated pattice with oil and air fry at 180°C (350°F) for 15-20 minutes, flipping halfway through, until golden and crisp.
Flavor BoostFlavor Boost
Add 2 tablespoons of finely chopped mint leaves to the pattice mixture for a fresh, aromatic twist.
Why this is on our healthy list.
Rich in Protein
Mutton is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Excellent Source of Iron
This dish provides heme iron from the mutton, which is more easily absorbed by the body than non-heme iron. Iron is crucial for forming hemoglobin and preventing anemia.
Provides B-Vitamins
Mutton is a good source of B-vitamins, particularly B12 and B3 (niacin), which are vital for energy metabolism, nervous system function, and maintaining healthy skin.
Frequently asked questions
A serving of three Mutton Mince Pattice contains approximately 450-500 calories, depending on the fat content of the mince and the amount of oil absorbed during frying.