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Mutton And Cheese Patty Chettinad Style

Dec-18-2016
Rina Vora
60 minutes
Prep Time
20 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

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

  1. For mutton kothu kari
  2. Mutton Keema -1 cup
  3. onion Finely Chopped -1 small
  4. ginger 1"
  5. garlic 3 large pods
  6. chopped coriander leaves 1 tbsp
  7. tomato 1
  8. Red Chilli Powder 1-2 tsp (to taste)
  9. turmeric powder 1/4 tsp
  10. oil 2 tbsp
  11. salt to taste
  12. Dry spices-
  13. cinnamon 1" stick
  14. cardamom 2
  15. Black peppercorns 1/2 tsp
  16. Bayleaf 1
  17. Fennel seeds 1/2 tsp
  18. jeera 1 tsp
  19. For outer cover-
  20. potatoes boiled and mashed 2 cups
  21. salt to taste
  22. Cornstarch 2 tbsp
  23. Beaten eggs 2
  24. Bread crumbs 1 cup
  25. oil to deep fry
  26. To be mixed with kothu kari
  27. Processed Cheese Grated 1/2 cup
  28. Chopped coriander leaves 2 tbsp

Instructions

  1. For kothu kari, wash the mutton keema and drain out all the water.
  2. Dry roast all the whole spices lightly and grind together with ginger, garlic and coriander leaves to a coarse paste.
  3. Chop the tomato finely.
  4. 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.
  5. 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
  6. Once the keema is cooked, remove from flame and let it cool completely. Mix in the grated cheese and coriander leaves. Keep aside.
  7. 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.
  8. Dip the prepared patties in beaten egg, roll in bread crumbs. Make sure the crumbs coat the patties well and evenly.
  9. 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.
  10. 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.

Reviews (1)  

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Shiva Pande
Dec-19-2016
Shiva Pande   Dec-19-2016

Looks absolutely delicious! yummy

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