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250 grams of Lean Minced Meat (Keema)
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2 large Potatoes (boiled, skinned, and mashed)
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1 Egg (beaten)
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2 Green Chillies (Hari Mirch) or Red Chillies (Lal Mirch) (finely chopped)
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2 tbsp. Fresh Coriander Leaves (Hara Dhania) (finely chopped)
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Bread Crumbs (for rolling patties)
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¼ tsp.
Garam Masala Powder
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1 tsp. Red Chilli Powder (Pisi Lal Mirch) (or to taste)
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1 tsp. Cumin Powder (Pisa Zeera)
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1 tsp. Black Pepper (Pisi Kaali Mirch) (freshly ground)
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Salt (to taste)
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1 tsp. Ginger Paste (Pisi Adrak)
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1 tsp. Garlic Paste (Pisa Lehsan)
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1 tbsp. Lime Juice (Nimbu Arakh)
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Cooking Oil (for shallow frying)
- In a pot heat 1 tbsp. of cooking oil until hot. When oil is hot, add in the meat, and fry for a minute. Then add in the ginger/garlic paste, red chilli powder,
garam masala powder
, and salt. Saute for a few minutes then add 1 cup of water and cook covered on medium heat until meat is cooked and tender and the water has evaporated. When the meat is cooked and water has evaporated, fry for another few minutes so the water evaporates completely and the meat is dry. Set aside and let the meat cool. Once the meat has cooled add this to the boiled mashed potato and mix well together.
- To this mixture add: black pepper powder, cumin powder, lime juice, salt to taste, chopped green chillies, and chopped coriander leaves; mix well.
- Make patties of oval or round shape with a little mixture at a time. Dip the patties into the beaten egg. And roll each pattie in bread crumbs.
- Heat some cooking oil in a non-stick pan and shallow fry each pattie until golden brown.
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