Mutton Patties | Parsi Bhonu with Chef Kayzad | Sanjeev Kapoor Khazana

Spicy mutton mince stuffed in mashed potatoes, dipped in eggs and deep fried.

MUTTON PATTIES

Ingredients

250 grams mutton mince
1 tablespoon oil + for deep-frying
½ teaspoon cumin seeds
1-2 green chillies, finely chopped
1 medium onion, finely chopped
1 teaspoon ginger-garlic paste
1½ teaspoons coriander powder
1 teaspoon red chilli powder
¼ teaspoon turmeric powder
Salt to taste
2 teaspoons castor sugar
2 teaspoons Parsi sugarcane vinegar
1 tablespoon chopped fresh coriander leaves
3 medium potatoes, boiled and peeled
1 tablespoon + ¾ cup dried breadcrumbs
2 eggs
Onion rings for garnishing
Lemon wedges for garnishing

Method

1. Heat oil in a deep non-stick pan. Add cumin seeds and sauté till fragrant. Add green chillies and onion and sauté till onion turns golden brown.
2. Add ginger-garlic paste, coriander powder, chilli powder and turmeric powder and sauté for 30 seconds.
3. Add mutton mince, mix and cook for 3-5 minutes. Add 1 cup water, mix, cover and cook on low heat for 30 minutes.
4. Add salt, castor sugar, Parsi sugarcane vinegar and coriander leaves, mix and cook on high heat for 5 minutes. Transfer on a plate and cool.
5. Roughly mash potatoes in a bowl. Add salt and 1 tablespoon breadcrumbs and mix well.
6. Break eggs in another bowl. Add salt and beat well.
7. Take remaining breadcrumbs on another plate.
8. Divide the potato mixture into equal portions.
9. Take each potato portion, flatten them, put some mutton mixture in the center, bring the edges together and shape into patties.
10. Coat each patty with breadcrumbs and transfer on another plate. Refrigerate for 30 minutes.
11. Heat sufficient oil in a kadai.
12. Dip each patty in egg mixture and deep-fry in hot oil till golden and crisp. Drain on absorbent paper.
13. Serve hot garnished with onion rings and lemon wedges.

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