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Parsi kheema pattice
Mutton-stuffed potato patties
ખીમા પેટીસ: soft mashed-potato patties stuffed with spiced mutton mince, egg-dipped and shallow fried
Kheema pattice are a fixture of Parsi tea tables in Surat, Navsari and Mumbai, and turn up again at wedding receptions and Navjote parties. A shell of seasoned mashed potato is wrapped around dry, gingery mutton mince with mint and coriander, then dipped in beaten egg and shallow fried so the outside is crisp and golden and the inside soft. They are eaten warm with tomato ketchup or a sweet-sour chutney. The common mistake is a wet filling: if the kheema still has liquid in the pan it seeps through the potato and the pattice split in the oil. Chef's tip: chill the shaped pattice for 20 minutes before frying; they hold their shape much better.
- Total time
- 75 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the potato shell
- 1 ⅓ lb floury potatoesboiled, peeled and mashed smooth
- 2 tbsp cornflour
- ¾ tsp salt
- ¼ tsp ground black pepper
For the kheema
- 10 ½ oz mutton or lamb mince
- 2 tbsp sunflower oil
- 1 onionfinely chopped
- 1 tbsp ginger-garlic paste
- 2 green chilliesfinely chopped
- ¼ tsp ground turmeric
- ½ tsp red chilli powder
- 1 tsp garam masala
- ½ tsp salt
- 1 tbsp lime juice
- 2 tbsp fresh mint leaveschopped
- 3 tbsp fresh corianderchopped
For frying
- 2 eggsbeaten with a pinch of salt
- 6 tbsp sunflower oilfor shallow frying
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Method
0/8 doneStep 1: Heat 2 tbsp sunflower oil in a pan over medium heat and fry 1 onion for 6–7 minutes until golden.
7 minStep 2: Add 1 tbsp ginger-garlic paste and 2 green chillies and stir for a minute until the raw smell goes.
1 minStep 3: Add 10 ½ oz mutton or lamb mince, ¼ tsp ground turmeric, ½ tsp red chilli powder and ½ tsp salt. Break the mince up and cook for 15 minutes, stirring, until browned and completely dry, with no liquid left in the pan.
15 minStep 4: Stir in 1 tsp garam masala, 1 tbsp lime juice, 2 tbsp fresh mint leaves and 3 tbsp fresh coriander. Spread on a plate to cool fully.
10 minStep 5: Knead 1 ⅓ lb floury potatoes with 2 tbsp cornflour, ¾ tsp salt and ¼ tsp ground black pepper into a smooth, non-sticky dough. Divide into 12 balls.
5 minStep 6: Flatten a ball in an oiled palm into a cup, put in a heaped spoon of kheema, close the edges over it and pat into a 1.5 cm thick round. Repeat, then chill the pattice for 20 minutes.
15 minStep 7: Heat 6 tbsp sunflower oil in a wide frying pan over medium heat until a drop of egg sizzles at once. Dip each pattice in 2 eggs and lay it in the pan.
3 minStep 8: Fry 4 at a time for 3 minutes a side, turning gently, until deep golden and crisp. Drain on kitchen paper and serve warm.
12 min
Nutrition per serving
- Calories
- 430 kcal
- Protein
- 21 g
- Carbs
- 33 g
- Fat
- 24 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does parsi kheema pattice take?
- About 75 minutes in total: 35 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of floury potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of cornflour?
- Arrowroot or potato starch, same amount.
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