Kheema Pattice Recipe

Cooking Directions

• STEP 1.Boil and mash the potatoes. Set aside.
• STEP 2.In a pan, heat oil and sauté onions until golden brown.
• STEP 3.Add minced meat and cook until it is browned and cooked through.
• STEP 4.Add ginger-garlic paste, turmeric powder, red chili powder, garam masala, and salt. Mix well.
• STEP 5.Cook the mixture for a few minutes until the spices are well incorporated.
• STEP 6.Remove from heat and let it cool.
• STEP 7.Divide the mashed potatoes into equal-sized portions and shape them into patties.
• STEP 8.Take a portion of the potato mixture and flatten it in your palm.
• STEP 9.Place a spoonful of the cooked minced meat mixture in the center of the potato patty.
• STEP 10.Fold the edges of the potato patty over the minced meat mixture and seal it well.
• STEP 11.Coat the stuffed potato patty with breadcrumbs.
• STEP 12.Heat oil in a pan and shallow fry the patties until they are golden brown and crispy on both sides.
• STEP 13.Serve hot with mint chutney or tomato ketchup.

Cooking Tips

• Make sure to cook the minced meat until it is well browned and cooked through.
• You can adjust the spice levels according to your preference by adding more or less chili powder.
• To make the patties more flavorful, you can add chopped coriander leaves and mint leaves to the potato mixture.
• If you don't have breadcrumbs, you can use crushed cornflakes or semolina as a coating for the patties.

Storage and Serving

• Kheema Pattice is best served hot and fresh.
• If you have any leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
• To reheat the patties, you can either microwave them or heat them in a pan until they are heated through.
• Serve the reheated patties with mint chutney or tomato ketchup.