Keema Cutlet
Crispy on the outside, tender and spicy on the inside. These savory minced mutton patties are a classic Indian appetizer, perfect for parties or an evening snack with a cup of chai.
For 4 servings
Prepare the Potatoes and Keema Filling
- Boil the potatoes in salted water until fork-tender, about 15-20 minutes. Peel the skin, mash them until completely smooth, and set aside to cool.
- Heat 2 tbsp of oil in a pan over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until translucent.
- Add the ginger-garlic paste and green chilies. Sauté for 1 minute until the raw aroma disappears.
- Add the mutton keema to the pan. Break it up with a spatula and cook for 5-7 minutes until it changes color from pink to brown.
- Stir in the turmeric powder, red chili powder, coriander powder, garam masala, and salt. Mix well.
- Cover the pan and cook on low-medium heat for 10-12 minutes, stirring occasionally, until the keema is fully cooked and all the moisture has evaporated. The mixture should be very dry.
- Turn off the heat. Stir in the lemon juice and chopped coriander leaves. Transfer the mixture to a bowl and allow it to cool down completely.
Form the Cutlets
- Once the keema mixture is cool, add it to the bowl with the mashed potatoes.
- Mix everything thoroughly until you have a uniform mixture. Taste and adjust salt if needed.
- Divide the mixture into 12 equal portions. Lightly grease your palms and shape each portion into a round or oval patty, about 1/2-inch thick.
Coat the Cutlets
- Set up a breading station: place the beaten egg in a shallow bowl and the breadcrumbs on a flat plate.
- Carefully dip each patty into the beaten egg, allowing any excess to drip off.
- Immediately transfer the egg-coated patty to the breadcrumbs. Press gently on both sides to ensure an even, complete coating.
Shallow Fry the Cutlets
- Heat the remaining oil in a wide, non-stick skillet over medium heat. The oil should be hot but not smoking.
- Gently place 3-4 coated cutlets into the pan, ensuring not to overcrowd it.
- Fry for 3-4 minutes on each side, until they are a deep golden brown and crispy.
- Using a slotted spoon, remove the cutlets and place them on a wire rack or a plate lined with paper towels to drain excess oil.
- Repeat with the remaining cutlets, adding more oil if necessary.
Serve
- Serve the Keema Cutlets hot with mint-coriander chutney, tamarind chutney, or tomato ketchup, along with sliced onions and lemon wedges.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the keema mixture is completely dry before mixing with potatoes; otherwise, the cutlets may fall apart while frying.
- 2Let the keema mixture cool down entirely before shaping the patties. A warm mixture can make the patties too soft to handle.
- 3For extra crispy cutlets, you can double-coat them: dip in egg, then breadcrumbs, then back in the egg, and a final coat of breadcrumbs.
- 4Do not overcrowd the pan while frying. This lowers the oil temperature and can make the cutlets soggy and oily.
- 5Refrigerating the shaped and coated cutlets for 30 minutes before frying helps them hold their shape better.
- 6These cutlets are great for meal prep. You can shape and coat them, then freeze them on a tray. Once frozen, transfer to a freezer bag. Fry directly from frozen, adding a couple of extra minutes to the cooking time.
Adapt it for your goals.
Meat Substitution
Replace mutton keema with minced chicken, turkey, or beef. Adjust cooking time accordingly as chicken cooks faster.
Vegetarian VersionVegetarian Version
For a vegetarian alternative, use crumbled paneer, mashed lentils (like masoor dal), or soya granules instead of mutton keema.
Healthier PreparationHealthier Preparation
For a lower-fat version, bake the cutlets in a preheated oven at 200°C (400°F) for 20-25 minutes, flipping halfway through. You can also use an air fryer at 180°C (350°F) for 15-18 minutes.
Added VegetablesAdded Vegetables
Finely chopped vegetables like carrots, peas, or bell peppers can be added to the keema mixture for extra nutrition and texture.
Why this is on our healthy list.
Excellent Source of Protein
Mutton is a high-quality protein source, essential for building and repairing tissues, muscle growth, and overall body function.
Rich in Iron
Mutton provides heme iron, a form that is easily absorbed by the body. Iron is crucial for forming hemoglobin, which transports oxygen in the blood and helps prevent anemia.
Provides B-Vitamins
This dish is a good source of B-vitamins, particularly B12, which is vital for nerve function and the formation of red blood cells.
Frequently asked questions
This usually happens for two reasons: the mixture is too wet, or it wasn't bound properly. Ensure you cook the keema until it's completely dry and let the mixture cool fully before adding potatoes. Chilling the shaped patties for 30 minutes before frying also helps them hold their shape.