Mutton keema cutlet / patties (without potatoes)- Monsoon special
Recipe type: Appetizer
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6
Succulent and juicy mutton keema cutlets or meat mince patties. You can use the same recipe to make meat patties for hamburger.
  • Mutton minced / keema : 2 cups
  • Onion (finely chopped) : 1 large
  • Ginger-garlic paste : 1 tbsp
  • Garlic minced : 1 tbsp
  • Green chillies (minced) : 1-2 tbsp (depending upon your heat profile)
  • Bengali garam masala : 1 tsp
  • Cumin powder, roasted : 1 tsp
  • Red chilli powder : 1 tsp
  • Mustard powder : 2 tsp
  • Salt to taste
  • Cilantro (finely chopped) : 1 tbsp
  • Yogurt (hung curd / drained curd) : 1-11/2 tbsp
  • Breadcrumbs / rusk crumbs : 1 cup
  • Egg whole, beaten : 1 large
  • Oil for frying
Prepare the mince
  1. Drain the keema or mince meat very well.
  2. Heat a pan, add some oil and fry the onions till translucent.
  3. Add the minced garlic, fry them.
  4. Add mince meat or keema and fry till the rawness disappear. Add salt and turmeric and keep braising it on high heat. take caution not to burn it.
  5. Next add all the remaining spices, ginger-garlic paste and keep sautéing till everything incorporates well.
  6. Keep aside and let it cool down.
Preparing the cutlets or patties
  1. To the cooked minced meat or keema, add green chillies, mustard powder, yogurt, cilantro, half of the breadcrumbs and mix well.
  2. Add more spices specially check the garam masala if needed more, add now.
  3. Beat the egg very well and add it to the mince mixture.
  4. Combine everything well till the mixture begins to form lumps.
  5. Now shape the cutlets into circular disc, do not make it too thin or make too big.
  6. Roll them lightly in breadcrumbs.
  7. Refrigerate them for half an hour to one hour.
  8. Heat enough oil to shallow fry the cutlets.
  9. Fry two to three cutlets at a time. Do not overcrowd the pan.
  10. Fry the cutlets on each side 4-5 minute till golden.
  11. Flip each side only once or twice but not more than that.
  12. Serve hot with mustard sauce or ketchup or cilantro-mint chutney.
Recipe by saffronstreaks at