Mutton Mince Patties (Kheema Pattice)
An authentic recipe from the Bohra Muslim community given to us by Fatema Kakal, an aesthetician and a very meticulous cook. As with her kebab recipes (Nargis Kebab and Shaami Kebab) Fatema says the trick to these mince patties ('pattice' in colloquial Indian) is in the frying - get that right and you can master this dish in no time.
|Serves||6||Published||Friday, 01 November 2013|
|Recipe type||Non-Vegetarian||Author||Manisha Sharma|
For 6 people ()
- 250 grams mutton mince (kheema)
- 1 tablespoon(s) ginger, garlic and green chilly paste
- 1/4 cup(s) coriander
- 2 teaspoon(s) dhania jeera powder (coriander and cumin powder)
- 1 teaspoon(s) roasted cumin powder
- 1 teaspoon(s) garam masala
- 1/4 teaspoon(s) turmeric
- 2 teaspoon(s) red chilli powder, as per taste
- 1 1/2 teaspoon(s) salt (adjust as per taste)
- 1 tablespoon(s) chaat masala
- 200 grams peas, boiled
- 2 boiled egg, finely diced
- 500 grams potatoes
- 2 teaspoon(s) salt
- 2 eggs
- 1 cup(s) breadcrumbs
- oil for frying and greasing your palms
- Make the garlic, ginger and green chilly paste. In this paste, ginger and garlic are in equal amounts and the number of green chillies depends upon how spicy you like your kebabs.
- Wash the mutton mince (kheema) under running water, lightly turning the meat around without separating it. Make sure not to overhandle the mince to prevent it from losing its flavour.
- Now marinate the kheema with the ginger, garlic and green chilly paste, salt, red chilli powder, chaat masala, dhana jeera powder, turmeric, roasted jeera and garam masala. Refrigerate in an airtight container overnight.
- Pressure-cook the marinated kheema. Give it two whistles and take off the flame. Let it rest until the pressure cooker lid opens easily.
- Now cook the kheema in the cooker over a medium flame till it becomes a soft paste and the water dries up. No oil should be added while cooking this mixture, which should be a little moist. Taste the mixture and adjust the seasoning if required. Let it cool down.
- Once it cools, the mixture will take on a dough-like consistency. The trick is to get this mixture right - not too moist and not too dry. Add chopped coriander and mix well.
- Mix peas and diced boiled eggs into the kheema.
- To make the boiled potato coating, boil, peel and mash the potatoes. Add 2 teaspoons of salt and keep aside. Now grease your palm and make uniform balls of potato mixture of an even number since two balls will make one patty.
- Grease your palm again. Flatten one ball. Place it on a plate and use another to flatten it. If it is sticking too much to your palm, loosen it from the base before adding the kheema filling to prevent it from breaking later. Now add a good quantity of the filling and then cover with another flattened potato ball. Seal all the edges around the filling and round it up to shape. Ensure that every bit of the filling is concealed.
- To coat the kebabs put breadcrumbs in a shallow plate and beat eggs in a large mouth bowl till light and fluffy. This will prevent an excess of egg from sticking to the patties.
- Dredge the patties in breadcrumbs, then dip in beaten eggs and again coat it in breadcrumbs. Refrigerate the raw patties for 15 to 20 minutes until they're firm.
- Now heat the oil to fry the kebabs. To check if the oil is hot enough, sprinkle in some breadcrumbs. If the oil crackles and sizzles, it's the right temperature.
- Put the kebabs in, a few at a time, ensuring there is enough room to move and turn them around. Fry over a medium flame. If you feel the oil is too hot, reduce the flame or the kebabs will burn and not cook evenly. It is important that the oil is hot enough every time you put a new batch of kebabs in. Test the oil - as explained above - before you fry a new batch.
- If while frying, the patties break, Fatema advises not to panic. Instead, roll the patties in the egg mixture and breadcrumbs again and re-fry.
- Serve hot with green chutney.