Imported from Instagram

Aloo Qeema Cutlets

Name: Aloo Qeema Cutlets
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Yield: 10 servings
Cuisine: South Asian
Ingredients: 6 potatoes (medium-large; peeled or unpeeled for boiling); 1 tbsp salt (for the 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 cooking 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; 325 g minced mutton, lamb, or beef (use mutton, lamb, or beef; source gives a range of 300–350 g); 0.75 cup water; 0.5 tsp garam masala powder; 2 tbsp cilantro (chopped, for the qeema filling); 0.5 tbsp lemon juice; 2 eggs (beaten for coating); salt (to taste, for the egg coating); black pepper powder (a pinch, for the egg coating); oil (for greasing hands and shallow frying)

Recipe by Noor @noor.baqtiar · Instagram

Imported by Mahira Zahid on SeeMeCook

Crisp, egg-coated potato cutlets filled with dry, warmly spiced minced meat. Smooth mashed potatoes help the cutlets hold together while frying.

10 servings80 minSouth Asian

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Ingredients

6 potatoes (medium-large; peeled or unpeeled for boiling)
1 tbsp salt (for the 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 cooking 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
325 g minced mutton, lamb, or beef (use mutton, lamb, or beef; source gives a range of 300–350 g)
0.75 cup water
0.5 tsp garam masala powder
2 tbsp cilantro (chopped, for the qeema filling)
0.5 tbsp lemon juice
2 eggs (beaten for coating)
salt (to taste, for the egg coating)
black pepper powder (a pinch, for the egg coating)
oil (for greasing hands and shallow frying)

Steps

1
Boil the potatoes in salted water with 1 tablespoon salt until soft.
2
Mash the potatoes very thoroughly, preferably with a potato ricer, so the mixture is smooth and lump-free.
3
Add salt to taste, the finely chopped green chilies, 2 tablespoons chopped cilantro, and 1 teaspoon black pepper powder. Mix well and set the potato mixture aside.
4
Heat 3 tablespoons oil in a pan and add the sliced onion. Sauté for 1–2 minutes.
5
Add the ginger-garlic paste, salt, turmeric powder, and red chili powder. Sauté for another 3–5 minutes.
6
Add the minced meat and cook over high heat, stirring constantly, for a few minutes.
7
Pour in the water, cover the pan, and cook over low heat for about 15 minutes, or until the meat is tender.
8
Uncover and cook over high heat until all the water evaporates and the qeema is dry.
9
Add the garam masala, 2 tablespoons chopped cilantro, and lemon juice. Mix well, then let the filling cool.
10
Lightly grease your hands with oil. Take about 1/2–3/4 cup potato mixture and flatten it in your palm, creating a well in the center.
11
Add about 2 teaspoons of the cooled qeema filling to the well and seal the potato mixture around it. Repeat with the remaining potato mixture and filling.
12
Beat the eggs with salt and a pinch of black pepper powder.
13
Dip each formed cutlet into the beaten egg mixture.
14
Shallow-fry the cutlets in hot oil over medium-high heat until golden brown on both sides. Let one side set properly before flipping, and avoid moving the cutlets around too much so they do not break.

Notes

A potato ricer is highly recommended because potato chunks can cause the cutlets to break apart. Make sure the oil is hot enough before frying. The cutlets can be shaped and frozen for later.