We can do a lot with mutton for spicy taste and durable items. Now let us see mutton kheema cutlets, a parsi food.

Ingredients:
250 gm mutton mince (Kheema)
2 tsp ginger and garlic paste
1 green chilli, coarsely ground
1/2 tsp turmeric
1and1/2 tsp red chilli powder
1/2 tsp clove-cinnamon powder
5-6 pudina leaves, chopped coarsley
4 eggs, whisked/beaten (to coat the cutlets)
2 Tbsp potatoes, boiled and mashed
1 Tbsp chopped coriander
Salt, to taste
Bread crumbs, to coat
Oil to deep fry

Procedure:

In a bowl take the mutton mince and mash it with your hands for 3-4 minutes. Now add the garlic and ginger paste, green chilli, turmeric, clove-cinnamon powder, red chilli powder, mashed potato, pudina, dhaniya and salt. Mix it well.

Now make medium sized round patties (5-6) with the above mixture. Coat the cutlets with bread crumbs from both sides. Keep the pattis in refrigerator for 30 minutes.

Beat eggs and coat the refrigerated cutlets in the egg mixture. Deep fry the patties in hot oil till golden brown come on both sides. Make sure yourself that the patties have boiled completely to avoid digestion problems and for better crunching taste.

Serve hot with sliced onions and chutney. Squeeze some lemon juice on top if you want.

-Kannamsai