Kheema (Mince Meat) Pattice
Kheema pattice, in other words, spicy mince meat stuffed in a potato covering, is a family favorite and the most requested dish. It can be found at most of our family gatherings and there are never any leftovers. We like to dip them in a chili-garlic sauce, however, they are delicious by themselves. Also, since these are pan fried, we consider them a relatively guilt-free appetizer.
Ingredients
Mince Meat Stuffing
- 1 lb mutton/chicken/turkey mince meat
- 2 tsp ginger minced
- 2 tbsp garlic minced
- 4 green chilies minced
- 1 ½ tsp turmeric powder
- salt to taste
- ½ cup fresh cilantro chopped
- ½ cup fresh mint chopped
- 4 tsp chili powder
- 1 ½ tsp cumin powder
- 2 tsp coriander powder
- 5 tbsp olive oil
- 2 cups red onions chopped
- 1 ½ tsp garam masala (Indian spice blend)
Potato Cover
- 4 potatoes medium
- ¾ cup breadcrumbs
- ½ tsp turmeric powder
- salt to taste
For Frying
- 1 cup Panko breadcrumbs for rolling
- olive oil to pan fry
Instructions
- Wash minced meat under running water gently without separating the meat particles. Over washing the meat will result in losing the meat flavor. Place the clean meat in a bowl and mix it with the ginger, garlic, green chilies, turmeric powder, salt, cilantro, mint, chili powder, cumin powder, and coriander powder. Mix it well and keep it aside for at least 30 minutes.
- In a heavy-bottomed pan, heat the oil on medium-high heat. Once the oil is hot, add the onions and sauté them until they are soft.
- Then add the marinated meat and continue to sauté for a few more minutes. Cover the pan and cook on low heat for another 15 minutes.
- Remove the cover, increase the heat to medium and cook the meat until most of the liquid has evaporated.
- Add the garam masala and continue to cook for another minute then turn the heat off. Let the mixture cool while you prepare the potato mixture.
- For the potato mixture, boil the potatoes until they are cooked through, about 15-20 minutes. Drain completely and then peel and grate. Make sure your hands, as well as the grater and bowl, are dry while working with the potatoes. Any moisture will make the potato mixture soggy and difficult to work with.
- Add the bread crumbs, turmeric powder, and salt to the grated potatoes and mix well. The mixture should come together like a dough. Adjust the bread crumbs accordingly.
- Divide the potato mixture into small lemon-sized balls. Flatten one ball between your palms and start working it with your fingers from the center out towards the edges and make a small bowl shape.
- Place 2 teaspoons of the mince meat mixture at the center of the potato bowl and start closing the potato bowl from the edges. Bring together the edges, seal and smooth it into a ball, and then slightly flatten it. Make sure the stuffing is completely covered.
- Roll the pattice in the Panko breadcrumbs and keep it aside. Continue working with the remaining potato balls and mince meat mixture. Once all the pattice are formed, get ready to fry them.
- Add 2-3 teaspoons of oil to a sauté pan, preferably a non-stick one, and turn the heat on to medium-high. Once the oil is hot, arrange 4-5 pattice on the pan and reduce the heat to medium. Fry them on one side until golden brown (about 2 minutes) and then turn and fry them on the other side (another 2 minutes). Remove them from the frying pan and place them on a paper towel to absorb any excess oil. Serve hot with ketchup or a chutney of your choice.
