Kheema Ni Pattice

The origin of kheema ni pattice is unknown. Well, if a wild guess is to be made it would have been originated from India and Pakistan. This recipe is a very simple and quick to cook recipe. Kheema Ni Pattice is an important delicacy made during the month of Ramadan. It is usually served as a starter. However, I like having it with chapatti and ketchup too. It is made of dry kheema.

Mince Meat is also known as Kheema. Mince meat also means a mixture of dried fruits, spices and distilled spirits. However, originally mince meat was always meant to have meat either chicken, beef or mutton.

Ingredients

200 Gms Minced Meat

1 Tsp Ginger-Garlic Paste

3 Potatoes (Boiled and Mashed)

1 Onion (Finely Chopped)

A Handful of Coriander Leaves (Finely Chopped)

2 Tsp Coriander Powder

1 Tsp Cumin Powder

½Tsp Turmerc Powder

½ Tsp Red Chili Powder

2-3 Green Chilies (Finely Chopped)

2 Eggs

1 Cup Bread Crumbs

Salt to Taste

Method

1. Boil the mince meat with ginger-garlic paste and very little water. Evaporate the water and cook till the meat is dry.
2. Mix the mince meat with all the dry masalas, onion, green chilies, chopped coriander and salt in a bowl.
3. Take some mashed potato in your palm and roll it like a ball. Press it in the centre and make a cup shape. Add about a tsp full of mince meat mixture in the centre and close the cup with the mashed potato carefully. Coat the pattice with bread crumbs and keep a aside. Make more patties in the same way.
4. Beat eggs in a bowl. 
5. Heat oil in a pan, dip the pattice in the egg and shallow fry till golden brown.
6. Serve hot with tomato ketchup.