Ingredients

• 500 g - mutton kheema (goat or lamb meat)
• 6-7 - potatoes
• 2 - onions
• 3 tbsp - dry coconut grated
• 1 - tomato
• 2 - green chilli
• 2 tbsp - cilantro
• 2 tbsp - whole garam masala
• 1 tsp - cumin seeds
• 1 tbsp - coriander seeds
• 1 tbsp - fennel seeds
• 1 inch - ginger
• 4-5 cloves - garlic
• 2 tbsp - red chilli powder
• 1 tsp - turmeric
• 1 tsp - garam masala or meat masala
• salt
• 3 tbsp - oil
• oil to fry
• bread crumbs
• 2 - egg whites
• rava

How to Make Kheema Pattice

• Slice onion finely.
• Roast half the onion, whole garam masala, coriander seeds, fennel seeds and coconut.
• Grind together along with chilli, cilantro, garlic, ginger and tomato.
• Make a smooth paste.
• Take a pan, add oil to it and add remaining onion and fry till golden brown .
• Add red chilli powder, haldi, kheema and salt.
• Saute and cover the pan.
• When water from the kheema evaporates, add the paste and cover once again with a plate which has water on top, otherwise the dish will burn .
• This should be done on medium flame.
• After some time add the water on the plate into kheema and cook till done .
• If any water is left, dry out the kheema.
• Add the garam masala and let it sit and cool down.
• Boil potatoes and mash them.
• Add bread crumbs and salt.
• Make a katori of potato mixture and stuff kheema mixture in it and roll it into patties.
• Dip in egg whites and then in bread crumbs or rava.
• Shallow fry them till they become crisp on both sides and brown in colour.
• Serve with chilli sauce or tomato ketchup.