Crispy Mutton Keema Cutlet Recipe, Easy Snack
Spiced mutton mince and mashed potato shaped into patties, crumbed and shallow-fried until crisp. A tea-time favourite.
Raw materials
The Meatigo product this recipe is built on. Everything else is pantry.
Ingredients
Method
6 steps. Read it through before you start.
- 01Get set
Take the mutton out of the fridge 20 minutes before cooking and pat it dry. Wash your hands, board and knife after handling raw meat.
- 02Cook the keema
Cook the mince with the onion, ginger-garlic paste, chillies, spices and salt for 12 minutes until dry. Cool completely.
- 03Mix
Combine the cooled keema with the mashed potato and coriander. Taste and adjust the salt.
- 04Shape
Form into 8 flat patties. Chill for 20 minutes.
- 05Crumb
Dip each patty in egg, then breadcrumbs.
- 06Fry
Shallow fry on medium for 3 to 4 minutes per side until golden. Drain and serve with chutney.
Questions
Why chill the patties?+
Cold patties hold their shape and absorb less oil.
Can I bake them?+
Yes. Spray with oil and bake at 200 °C for 20 minutes, turning once.
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