Aloo Qeema Cutlets

Ingredients

• 6 potatoes (medium-large)
• 1 tbsp salt (for boiling water)
• salt (to taste, for the potato mixture)
• 1 tbsp green chilies (finely chopped)
• 2 tbsp cilantro (chopped, for the potato mixture)
• 1 tsp black pepper powder (for the potato mixture)
• 3 tbsp oil (for the qeema filling)
• 0.5 onion (large; sliced against the grain)
• 1 tbsp ginger garlic paste
• salt (to taste, for the qeema filling)
• 0.5 tsp turmeric powder
• 1.5 tsp red chili powder
• 300 g minced meat (Use minced mutton, lamb, or beef; the source gives a range of 300–350 g.)
• 0.75 cup water (for cooking the qeema)
• 0.5 tsp garam masala powder
• 2 tbsp cilantro (chopped, for the qeema filling)
• 0.5 tbsp lemon juice
• 2 eggs (for coating)
• salt (to taste, for the egg coating)
• black pepper powder (a pinch, for the egg coating)
• oil (for shallow frying)

Steps

1. 1

   Boil the potatoes with 1 tablespoon salt until soft.

2. 2

   Mash the potatoes very well. A potato ricer is highly recommended to keep the mixture smooth and lump-free, since chunks can cause the cutlets to break apart while frying.

3. 3

   Add salt to taste, the finely chopped green chilies, chopped cilantro, and 1 teaspoon black pepper powder to the mashed potatoes. Mix well and set aside.

4. 4

   For the qeema filling, heat 3 tablespoons oil in a pan and add the sliced onion. Sauté for 1–2 minutes.

5. 5

   Add the ginger garlic paste, salt to taste, turmeric powder, and red chili powder. Sauté for another 3–5 minutes.

6. 6

   Add the minced meat and cook over high heat, stirring constantly, for a few minutes.

7. 7

   Pour in the water, cover the pan, and cook over low heat for around 15 minutes, or until the meat is tender.

8. 8

   Uncover the pan and cook over high heat until all the water has evaporated and the qeema is dry.

9. 9

   Add the garam masala powder, chopped cilantro, and lemon juice. Mix well, then let the filling cool.

10. 10

    Lightly grease your hands with oil. Take around 1/2–3/4 cup of the potato mixture and flatten it in your palm, creating a well in the center.

11. 11

    Add around 2 teaspoons of the qeema filling to the well and seal the potato mixture around it, as shown in the video. Repeat with the remaining potato mixture and filling.

12. 12

    Beat the eggs with salt to taste and a pinch of black pepper powder.

13. 13

    Dip each cutlet into the egg mixture, then shallow-fry over medium-high heat until golden brown on both sides.

14. 14

    Once the cutlets are in the pan, avoid moving them around too much. Let one side set properly before flipping so the cutlets do not break apart, and make sure the oil is hot enough before frying.

Notes

The shaped cutlets can be frozen for later. The source does not specify an exact number of cutlets, frying time, or oil quantity for shallow frying. Handle the cutlets gently, as potato chunks, insufficiently hot oil, or moving them before the first side sets can cause them to break.

Nutrition per serving

• main
• snack
• South Asian
• Pakistani-inspired
• shallow-fried
• meat-filled
• make-ahead
• freezer-friendly