Today, I indulged in a delightful and spicy Chicken Keema for lunch at Vardes Restaurant in BKC. With my flair for creativity in the kitchen, I decided to elevate the dish by adding perfectly boiled eggs, crafting a delicious and protein-packed combination that tantalized my taste buds.
This experience brought to mind the succulent minced mutton patties I whipped up a few months ago, and I can’t wait to share that recipe with you! These cutlets are a true melt-in-your-mouth delight, effortlessly combining taste and simplicity with a handful of basic ingredients. They’re ideal for High Tea gatherings, serve as a quick and satisfying snack, or make for a wonderful treat tucked into kids’ tiffin boxes.
I encourage you to give them a try soon, and I would love to hear your thoughts! Happy cooking!
Ingredients:
Minced Mutton – 450 gms ( make sure the meat is finely minced )
Eggs – 2
Breadcrumbs – 50 gm ( can use whole bread and mash it with hands ) Breadcrumbs give a more crispy texture hence I prefer using crumbs )
Onion ( minced ) – 1/2 cup
Coriander ( chopped ) – 2 tbsp
Ginger-Garlic paste – 1 tbsp
Onion Garlic Powder- 1 tbsp ( optional, you can use red chilli powder if you prefer spicy. My onion Garlic Powder is mixed with chilli )
Salt – as per taste
Black Pepper powder – 1/2 tsp
Oil – for deep frying
Instructions:
1 ) Mix all the ingredients in a large bowl and whisk them well.
2 ) Add the minced mutton and mix well.
3 ) Shape into small patties and keep them in the refrigerator for ten minutes. Keeping them in the refrigerator provides a firm texture to the cutlets.
4 ) Once done, deep fry the cutlets for approximately 8 to 10 minutes till they turn into dark brown colour. Remove from pan and shed off excess oil with a kitchen paper. Serve with bread and cheese.
P.S.: I prefer serving it aside with a slice of cheese rather than the traditional recipe of mixing cheese beforehand. This way you can have the cutlets without cheese if you prefer a spicy taste.
