ABOUT Mutton And Cheese Patty Chettinad Style RECIPE
Leftover Mutton Kothu Kari which is a dry mutton mince preparation, comes together with cheese to make these patties.
Recipe Tags
Non-veg
Medium
Eid
Tamil Nadu
Frying
Snacks
Ingredients Serving: 6
For mutton kothu kari
Mutton Keema -1 cup
Onion Finely Chopped -1 small
Ginger 1"
Garlic 3 large pods
chopped coriander leaves 1 tbsp
Tomato 1
Red Chilli Powder 1-2 tsp (to taste)
Turmeric powder 1/4 tsp
oil 2 tbsp
Salt to taste
Dry spices-
Cinnamon 1" stick
Cardamom 2
Black peppercorns 1/2 tsp
Bayleaf 1
Fennel seeds 1/2 tsp
Jeera 1 tsp
For outer cover-
Potatoes boiled and mashed 2 cups
Salt to taste
Cornstarch 2 tbsp
Beaten Eggs 2
Bread crumbs 1 cup
Oil to deep fry
To be mixed with kothu kari
Processed Cheese Grated 1/2 cup
Chopped Coriander leaves 2 tbsp
Instructions
For kothu kari, wash the mutton keema and drain out all the water.
Dry roast all the whole spices lightly and grind together with ginger, garlic and coriander leaves to a coarse paste.
Chop the tomato finely.
Heat oil in a pan, add chopped onion, fry till translucent, add the prepared ginger, garlic and spice paste. Fry for 1 min, add chopped tomato, add red chilli powder, turmeric powder and saute till oil separates from the mixture.
Add the keema, mix well, adjust salt and stir for a few seconds. Cover the pan and cook for 25-30 minutes or till the keema is cooked. It will cook in its own juices, but do keep checking in between, if it's dry and sticking to the bottom of the vessel then sprinkle some water sparingly as the mixture should be dry
Once the keema is cooked, remove from flame and let it cool completely. Mix in the grated cheese and coriander leaves. Keep aside.
Mix salt and cornstarch into boiled, mashed potatoes. Divide into 12 equal portions, Wet your palms, flatten a portion and fill in some of the keema mixture into it. Bring together the sides and seal to form a flat, smooth patty.
Dip the prepared patties in beaten egg, roll in bread crumbs. Make sure the crumbs coat the patties well and evenly.
Heat oil in a kadhai/wok, deep fry till golden brown. Drain on absorbent paper. Serve with a dip/chutney of your choice and some salad.
I've used leftover Mutton Kothu Kari, hence have mentioned the cooking time of only the kebabs. Have shared the recipe of the Kothu Kari though.
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For kothu kari, wash the mutton keema and drain out all the water.
Dry roast all the whole spices lightly and grind together with ginger, garlic and coriander leaves to a coarse paste.
Chop the tomato finely.
Heat oil in a pan, add chopped onion, fry till translucent, add the prepared ginger, garlic and spice paste. Fry for 1 min, add chopped tomato, add red chilli powder, turmeric powder and saute till oil separates from the mixture.
Add the keema, mix well, adjust salt and stir for a few seconds. Cover the pan and cook for 25-30 minutes or till the keema is cooked. It will cook in its own juices, but do keep checking in between, if it's dry and sticking to the bottom of the vessel then sprinkle some water sparingly as the mixture should be dry
Once the keema is cooked, remove from flame and let it cool completely. Mix in the grated cheese and coriander leaves. Keep aside.
Mix salt and cornstarch into boiled, mashed potatoes. Divide into 12 equal portions, Wet your palms, flatten a portion and fill in some of the keema mixture into it. Bring together the sides and seal to form a flat, smooth patty.
Dip the prepared patties in beaten egg, roll in bread crumbs. Make sure the crumbs coat the patties well and evenly.
Heat oil in a kadhai/wok, deep fry till golden brown. Drain on absorbent paper. Serve with a dip/chutney of your choice and some salad.
I've used leftover Mutton Kothu Kari, hence have mentioned the cooking time of only the kebabs. Have shared the recipe of the Kothu Kari though.
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