Kheema Tikki ~ Mince Patties

I was so relieved I had somebody who supports my madness… Hehe… 😀 Even though the kids are not aware about the blog as such, they do know that I have a little madness of clicking pictures of everything, so before they are served, they give me a questioning looks, which clearly asks, “Ummi, is this done clicking?” 🙂

Adding one more to the list of patties/ cutlets already on the blog… I guess from this you can understand how mad my family is for cutlets. Especially if they are non-veg, I am guaranteed I have none remaining on the plate, making me feel as though my efforts just flew away in seconds! 😀 The favorite is always chicken, I can’t stress on that fact much! But when I am lazy to cook up chicken, then the best next option is kheema or minced meat. Most of the time, I used chicken mince, but mutton mince tastes much better in these type of patties, I feel. Whatever said and done, these are delicious for tea time or even as a quick dinner served up with salads and wrapped into a chapathi or made into a sandwich with bread! Another thing is that they freeze well – wrap them up in cling film and keep them into a box and when required, drop them into hot oil after thawing for some time. Sounds good, right? 🙂 Off to the recipe…

3 from 1 vote

Kheema Tikki ~ Mince Patties

Course Snacks

Cuisine Indian

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 4 -6

Author Rafeeda

Ingredients

• 2 meduim potatoes around 350 gm
• 1 tsp oil
• 1 tsp ginger garlic paste
• 1 large onion minced
• 2 green chillies minced
• 1/2 tsp turmeric powder
• 1/2 tsp red chilli powder
• 400 gm mince I used chicken
• 1 tsp garam masala powder
• Salt and pepper to taste
• 3 tbsp chopped coriander leaves
• 2 large eggs beaten
• Bread crumbs as needed
• Oil for frying

Instructions

• Boil the potatoes till soft. Drain and mash well. Set aside.
• Heat oil in a saucepan. Fry the ginger garlic paste briefly. Saute the onion and green chillies till soft.
• Add the turmeric and chilli powder and saute for a minute.
• Add the mince and cook on high flame till the mince turns whitish and is almost cooked. Cook till the whole mixture is dry.
• Add the garam masala, salt and pepper to taste and saute briefly before switching off the flame. Allow to cool.
• Add the cooled mince mixture to the potato mash and mix well along with the coriander leaves. Shape into patties, dip in the beaten eggs and roll in the bread crumbs. Set aside and repeat the same till the mixture is completed.
• Heat oil enough to shallow fry. Fry till both the sides are golden. Drain onto a kitchen towel.
• Serve as is or with some ketchup and/ or hot sauce.