Meat patties-kheema vada

Recipe by
Total Time:
45-60 minutes
Serves: 5
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

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  • 300 g - minced lamb
  • 50 g - roasted split chick peas
  • 2 - green chilli
  • 3 - cloves
  • 1 inch - cardamom stick
  • 2 piece - 2.5 inch fresh coconut
  • 1 tsp - ginger garlic paste
  • 1 - large onions, finely chopped
  • 4 tbsp - finely chopped, coriander
  • 3 tbsp - finely chopped mint
  • 1/4 tsp - turmeric powder
  • Salt to taste
  • 1 - egg white
  • Oil to deep fry

How to Make Meat patties-kheema vada

  • Pressure cook minced meat, green chilli, salt and turmeric.
  • Cool to room temperature.
  • Drain the excess water and let it dry for a while.
  • Cook green chilli separately.
  • Grind, cloves, cardamom, coconut, ginger garlic paste, cooked green chilli and roasted chick peas. Add cooked meat into the mixer, give a quick blend so masala is well incorporated
  • If required, add more salt, add in one egg white, chopped coriander, chopped mint to the meat dough and mix well. Egg white will help in binding and brings crispness.
  • Make desired size balls and deep fry in hot oil. Till they are golden brown. Serve hot.
  • Recipe Courtesy: A Pinch Of Love