Mutton or Beef Kheema Patties
Cook Time: 45 minutes
Prep Time: 1 hour
Total Time: 1 hour 45 minutes
Description: This delightful recipe for Mutton or Beef Kheema Patties was submitted by Shubhangi Badhire to the Thursday magazine, where it won her a prize of Rial Omani 20/-. It’s a must-try for any meat lover, especially for those who appreciate the rich flavors of Asian and Indian cuisine. Enjoy these crispy, flavorful patties as a delicious lunch or snack!
Recipe Category: Lunch/Snacks
Keywords: Meat, Asian, Indian, Spring, Deep Fried, Less than 4 Hours
Ingredients
| Quantity | Ingredient |
|---|---|
| 1/2 | kg beef (or mutton) |
| 2 | bay leaves |
| 1 | cinnamon stick |
| 3 | cloves |
| 2 | green cardamoms |
| 1 1/2 | tbsp ginger paste |
| 1 | tbsp garlic paste |
| 1 | tsp turmeric powder |
| 1 | tsp red chili powder |
| 1 | tsp garam masala powder |
| 1 | large onion, finely chopped |
| 1 | tsp salt |
| 2 | medium-sized potatoes |
| NA | (water, as needed) |
| 6 | slices of bread |
| 3 | egg whites |
| 1/4 | cup breadcrumbs |
| 1 | cup oil (for frying) |
Nutritional Information (Per Serving)
| Nutritional Component | Amount |
|---|---|
| Calories | 585.9 kcal |
| Total Fat | 24.6 g |
| Saturated Fat | 8.4 g |
| Cholesterol | 96 mg |
| Sodium | 222.8 mg |
| Total Carbohydrates | 57.3 g |
| Dietary Fiber | 7.4 g |
| Sugars | 4.2 g |
| Protein | 34 g |
Instructions
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Begin by marinating the kheema (ground meat) in a mixture of ginger and garlic pastes, salt, and all the powdered spices, ensuring that each bit of meat is well-coated. Allow it to rest for 30 minutes, giving the flavors ample time to meld together.
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In a large frying pan, heat a generous amount of oil over medium flame until shimmering. Toss in the whole spices—bay leaves, cinnamon stick, cloves, and green cardamoms—and allow them to crackle and release their fragrant oils.
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Once the spices begin to pop, add the finely chopped onions to the pan. Sauté them gently until they turn golden brown, stirring occasionally to prevent burning and ensure even cooking.
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Next, introduce the marinated kheema to the sautéed onions, mixing them well. Sauté the mixture for approximately 5 minutes, allowing the meat to brown slightly and absorb the aromatic flavors.
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Add about 1 1/2 cups of water to the kheema mixture. Continue to cook it over medium flame, stirring occasionally until all the water evaporates, and the kheema becomes dry and crumbly. This step is crucial for achieving the right texture for stuffing the patties.
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While the kheema is cooking, prepare the potato filling for the patties. In a mixing bowl, combine the boiled and mashed potatoes with turmeric powder, red chili powder, and salt. Mix thoroughly to ensure an even distribution of spices.
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Take the slices of bread, dip them quickly in water, and squeeze out the excess moisture to soften them. Crumble the soaked bread into the potato mixture and blend it well until it forms a cohesive dough.
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From the potato mixture, take small portions and roll them into balls—aim for about 15 balls in total. Flatten each ball slightly, making a small indentation in the center.
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Stuff each flattened potato ball with approximately 1 tablespoon of the kheema mixture, ensuring the filling is evenly distributed. Carefully seal the potato around the kheema, making sure there are no cracks, as this will help prevent the filling from leaking during frying.
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Heat a substantial amount of oil in a large wok over medium-high heat, preparing for deep frying. As the oil heats, take the stuffed patties, dip them in the egg whites to coat, and then roll them in breadcrumbs to create a crispy outer layer.
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Once the oil is hot enough (test by dropping a small piece of bread into the oil; it should sizzle immediately), carefully place the coated patties into the hot oil. Fry them in batches to avoid overcrowding, which could lower the oil temperature.
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Cook the patties until they are golden brown and crispy on all sides, which typically takes about 4-5 minutes per batch. Use a slotted spoon to remove the patties from the oil, allowing excess oil to drain off.
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Transfer the fried patties to a plate lined with clean paper towels to absorb any remaining oil. This ensures that the patties remain crisp without becoming greasy.
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Serve the kheema patties hot, accompanied by a side of tangy tomato ketchup or your favorite chutney for dipping. Enjoy these flavorful morsels as a delicious snack or as part of a satisfying meal!
By following these detailed steps, you’ll create a batch of delectable Mutton or Beef Kheema Patties that are sure to impress family and friends alike. Each bite will be filled with the robust flavors of spices and savory meat, making them a fantastic addition to your culinary repertoire. Enjoy your cooking adventure!
