Cuisine: Indian | Cooking time: 40 mins | Serving: 2 people
Potatoes – 2 large
Minced meat – 100 g
Salt – according to taste
Black pepper – 1 tsp
Lemon juice – 2 tbsp
Green chillies (chopped) – 1
Coriander leaves (chopped) – 1 tbsp
Egg (whisked) – 1
Veg. Oil – to shallow fry
Wash and scrub the potatoes clean. Pressure cook until soft and done. Peel and keep aside in a big bowl.
You can either use left over keema (mince) or make some for the filling. I used left over from dinner and it was just perfect!
Add salt, pepper, lemon juice, chopped green chilli and coriander. Now mash the mixture well. Taste and adjust the salt or lemon juice if you like.
Take a tablespoon full or more of the mixture in your hand and make into a round ball. Flatten to make patty and then make some space in the middle by pressing gently, place keema and then gently shape it back into a patty. Make sure the keema is covered from all sides. If required, use some more potato mix to cover.
Note: You can wet hands first with some oil to avoid the sticking of the mixture.
Heat a frying pan. Dip the patties in egg and coat completely and shallow fry the patties until the coating is crisp and brown. Sprinkle some lemon juice when very hot if you like.
Serve with tomato ketchup.