Chicken or Mutton Mince (kheema) Cutlet
Can be made with mix vegetables or crushed paneer too for vegetarians
- Cutlet ingredients
- 500 grams Chicken or Mutton keema (minced chicken)
- 2 medium sized or 300-350 grams potatoes
- 1 cup onion finely chopped
- 1 tablespoon ginger finely chopped
- 1 tablespoon garlic finely chopped
- 1 small green chilly deseeded and finely chopped (if you like spicy do not deseed and increase the quantity)
- Half of 1/4 teaspoon red chilly powder (if you like spicy increase the quantity)
- 1/4 teaspoon turmeric powder
- Half of 1/4 teaspoon black pepper powder (if you like spicy increase the quantity)
- 1/4 teaspoons garam masala powder (if you like spicy increase the quantity)
- 1 teaspoon lime juice
- 2 sprigs curry leaves finely chopped
- 1/4 teaspoon Salt or as required
- 2 tablespoon cooking oil
- For Frying
- 1&1/2 cups bread crumbs
- 2 egg whites
- Cooking oil for deep frying
Method
Boil and mash the potatoes and keep aside.
Heat oil in a large frying pan on medium flame setting.
Lower the gas to the lowest flame setting and add onion, ginger, garlic, green chilly, curry leaves.
Mix well and saute till the onion becomes translucent.
Add red chilly powder and turmeric powder mix well and saute till the raw smell goes.
Add chicken mince mix well and cook until it is cooked.
Add garam masala powder, black pepper powder and lime juice mix well and saute till the mixture becomes dry and shut the gas.
After this cools add mashed potatoes and mix well.
Make small balls out of the mixture into any shape you want.
Dip each cutlet in egg white and roll in bread crumbs.
Deep fry the cutlets on medium flame setting and serve hot with either ketchup or pickle or as sandwich (see picture).
Recipe By
Mohnaz BalsaraMember of ZFC
Own a travel company called DeiaMo Paradiso. Have extensive deals in over 100+ countries. Love to travel and take tons of photograhs.
Pinky Dadachanji