Meat Pates with Mango Salsa

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

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

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Ingredients

  • 500 gms - lamb mince
  • 8 tbsp - fresh bread crumbs
  • 1 tsp - ground turmeric
  • 1 tsp - garam masala
  • 1 tsp - fresh root ginger, pureed or grated
  • 1 tsp - garlic, pureed or minced
  • 1 tbsp - fresh mint leaves, chopped
  • 375 ml - natural yoghurt
  • 1/2 tsp - chilli powder
  • 3 to 4 tbsp - fresh coriander leaves, finely chopped
  • 1/2 tsp - aniseed, roasted and crushed
  • Oil for shallow frying
  • Salt to taste
  • For Mango Salsa :
  • 250 gms - mango (half ripe)
  • 75 gms - green pepper
  • 50 gms - onion
  • 10 gms - fresh coriander leaves
  • 10 ml - sherry vinegar
  • 1 - green chilli, chopped
  • Salt to taste

How to Make Meat Pates with Mango Salsa

  • Put the meat and bread crumbs into a bowl and knead well together.
  • Add the turmeric, chilli powder, aniseed, coriander leaves, garam masala, ginger-garlic pastes, mint and salt. Mix well.
  • Shape the mixture into cutlets.
  • Fry them in hot oil until golden brown. Remove and keep warm.
  • For the dip, beat the yoghurt until creamy, add chilli powder, aniseed, coriander leaves and salt. Mix well.
  • Arrange the pates in a plate and serve with yoghurt dip.
  • For Mango Salsa :
  • Cut mango, green pepper and onion into uniform dices (small cubes).
  • Mix rest of the ingredients and refrigerate for 1 hour.

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