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Crispy on the outside, with a savory, spiced minced mutton filling encased in a soft potato layer. These classic Indian cutlets are a perfect appetizer or tea-time snack, shallow-fried to golden perfection.
For 4 servings
Prepare the Potato Casing
Cook the Mutton Filling
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Crispy on the outside, with a savory, spiced minced mutton filling encased in a soft potato layer. These classic Indian cutlets are a perfect appetizer or tea-time snack, shallow-fried to golden perfection.
This indian recipe takes 60 minutes to prepare and yields 4 servings. At 481.56 calories per serving with 19.86g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Assemble the Pattice
Coat and Shallow Fry
Serve
Substitute mutton with chicken kheema, crumbled paneer, or a mix of finely chopped vegetables like carrots, peas, and beans for different flavor profiles.
For a different texture, you can coat the pattice in crushed vermicelli (sevaiyan) or rava (semolina) instead of breadcrumbs before frying.
For a healthier alternative, brush the coated pattice with oil and bake at 200°C (400°F) for 20-25 minutes, flipping halfway, or cook in an air fryer until golden and crisp.
Mutton is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
The potatoes in the casing provide complex carbohydrates, the body's primary fuel source, making this a satisfying and energy-giving snack.
Mutton is a good source of heme iron, which is more easily absorbed by the body than non-heme iron. Iron is vital for forming red blood cells and preventing anemia.
Mutton Pattice is a good source of protein and carbohydrates. However, as it is shallow-fried, it is high in calories and fat. It is best enjoyed in moderation as part of a balanced diet. For a healthier version, you can bake or air-fry them.
One serving of Mutton Pattice (approximately 3 pieces) contains around 450-550 calories, depending on the size of the patties and the amount of oil absorbed during frying.
This usually happens due to excess moisture. Ensure your potato mash isn't watery (use starchy potatoes and drain them well) and that the mutton filling is cooked until completely dry. Chilling the assembled pattice for 30 minutes before frying is also crucial to help them hold their shape.
Yes, you can assemble and coat the pattice, then store them in an airtight container in the refrigerator for up to 24 hours. Fry them just before you plan to serve for the best crispy texture.
Absolutely! Finely minced chicken (kheema) works wonderfully as a substitute. For a vegetarian version, a filling of spiced crumbled paneer, mashed soya granules, or finely chopped mushrooms and vegetables is delicious.