My brother called late in the evening on Saturday asking if we could meet over Sunday. Rather unusually I had my day planned out and the only time I could spare was breakfast, so we planned on meeting at Cafe Madras for the yummiest dosa in town.
Before I left home, I called to make sure our breakfast meeting was still on but he told me that he’d rather meet later in the day and at my place instead. Since he was making the long trek into town I decided to make a rather heavy breakfast and quickly served up some Akuri on toast and Keema Pao.
My brother is a very poor eater and naturally couldn’t go through both the akuri and the keema so I had a lot of mince left over even after dinner and lunch the next day. So I decided to make keema patties – the yummiest ever – as stale mutton always tastes better once the spices are completely absorbed in it.
Here’s what I did:
- Boiled 6 medium potato and mashed them into a pliable dough.
- Divided the mash potato into six balls. I flattened each ball, stuffed it with mince and covered up to form a potato ball stuffed with mince.
- I slightly flattened the ball to make a patty and then dipped it in whipped egg before rolling in bread crumbs.
- Each ball was shallow fried in a frying pan and eaten hot with tomato ketchup
For the mince stuffing :
- I washed and drained well the 250 g mutton mince.
- I added one large finely chopped onion to two tablespoons of oil in a pressure pan and sauteed the onion till soft and golden brown. I added 1 tspn of garlic ginger paste.
- To this I added 1/4 tspn turmeric powder, 1 bay leaf, 2-3 pepper corns, 2-3 cloves and 2-3 green cardamom. Once he spices released their aroma, I added the meat and let it brown. I then added 2-3 tablespoons of tomato puree , put some water , covered the pan and allowed it to pressure cook for 6 whistles.
- After the pressure fell off on its own, I opened up the pan and returned to the heat to allow the mince to dry up.