This makes about 10 patties:
Procedure:
1. Marinate the kheema with ingredients 2 to 7 for at least 30 min.
2. Boil potatoes, peel and mash well.
3. Soak the bread slices in water, squeeze out the water and blend with the mashed potatoes.
4. Cook the minced meat in a pressure cooker for about 15 minutes. Remove excess water (this can be used for soup stock).
5. Chop the onion fine and fry. Add the cooked kheema and scramble.
6. Heat a griddle/tava and spread a spoonful of oil on it..
7. Take a handful of the finely mashed potatoes and bread mixture and make a bowl. Fill the bowl with the kheema and close it to make a ball. Pat the ball to make it as flat as you can without breaking it, this is the patty.
8. Dip each patty into the egg-white and shallow-fry it on both sides.
Enjoy your kheema pattice!
For a vegetarian version, use peas instead of minced meat.
1. 250 gm kheema (minced meat, could be chicken or mutton)
2. Ginger paste 1 tspn
3. Garlic paste 1 tspn
4. Salt 2 tspn
5. Turmeric powder 1/2 tspn
6. Red chilli powder 1 tspn
7. Lemon juice 1 tbspn
8. 5 medium sized potatoes
9. 2 slices of bread
10. Whites of 2 eggs
11. Onion 1 large
12. Oil 1/2 cup
Procedure:
1. Marinate the kheema with ingredients 2 to 7 for at least 30 min.
2. Boil potatoes, peel and mash well.
3. Soak the bread slices in water, squeeze out the water and blend with the mashed potatoes.
4. Cook the minced meat in a pressure cooker for about 15 minutes. Remove excess water (this can be used for soup stock).
5. Chop the onion fine and fry. Add the cooked kheema and scramble.
6. Heat a griddle/tava and spread a spoonful of oil on it..
7. Take a handful of the finely mashed potatoes and bread mixture and make a bowl. Fill the bowl with the kheema and close it to make a ball. Pat the ball to make it as flat as you can without breaking it, this is the patty.
8. Dip each patty into the egg-white and shallow-fry it on both sides.
Enjoy your kheema pattice!
For a vegetarian version, use peas instead of minced meat.
No comments:
Post a Comment