Kheema Cutets | Goat Keema Cutlet | Keema Starter Recipe

Mutton Kheema Cutlets are a big hit at home, Amma makes it so well and as kids we never complain to eat them :-). She made sure to do it once a month and when everyone is at home. A super simple recipe and you can even do it ahead and then shallow fry them when you want it. The minced meat is pre-cooked and made into dumplings along with mashed potatoes and spices. Later coated with batter rolled on breadcrumbs and then shallow fried. You really do not need a side to dip these cutlets they taste great on their own.

So last weekend when we had friends over for lunch I made these as a starter and they simply enjoyed these Kheema cutlets a lot and everyone wanted a second and third serving ;-) I couldn't be more happy. 

KHEEMA CUTLETS RECIPE

Recipe Source - Own
Makes -12-13 medium cutlets
Cook time - 15 mins
Prep time - 15 mins

Ingredients

To pressure cook

Minced meat (goat) or chicken - 250 gms
Water - 1 cup
Turmeric powder - 1/2 tsp
Salt - 1 tsp

For the cutlet base

Potato- 1 large boiled and mashed
Green chilli - 5-6 nos finely minced
Fennel seeds - 2 tsp powdered/ use fennel powder
Salt as required

Coating 

Egg - 2 large, beated
Breadcrumbs- as required (approx 1 and 1/2 cup)-Click HERE for homemade breadcrumbs recipe

Method

• Pressure cook the meat with water, turmeric and salt for 4-5 whistles until well cooked. Once the pressure settles down, open the lid and check it the water has evaporated else strain it you can use that water a stock to soup or cook further until all the water is evaporated. Set aside and let this cool down
• Boil and cook the potatoes. mash and set aside. To this add the minced green chilli, fennel powder and salt. Taste to check for spice and salt
• Now add the cooked meat to this and prepare dumplings or balls and flatten it. Arrange them on a plate, you can freeze these to be used later or refrigerate according to your convenience
• Just before shallow frying them, take them outside and let it come down to room temperature.
• Once its ready drip each dumpling in egg wash and roll on breadcrumbs, tap the excess and arrange on a plate, repeat this to all the dumplings
• Heat oil as required to shallow fry and fry each side for 2 minutes and flip to fry the other side

Serve warm and enjoy :-)

Cooks Wisdom

- Make sure that the meat is well cooked, since its pre-cooked I only shallow fried it. Alternately you can deep fry the potato dumplings directly in oil 
- These patties can be freezed to use later too for burgers and even for a lunch in a sandwich
- You can add spices too and make it more tasty, nevertheless these taste great without any spice powders
- I used the home-made breadcrumbs that I did a while ago, check the post HERE