Entree: India – Bohri Muslim Cuisine – بوہری قیمہ پیٹیس ➤ Bohri Qeema Pattice (Bohri-style spiced minced meat and potato patties, shallow-fried until crisp)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 10 min

Additional 30 min

Total 1 hr 10 min

Ingredients

- 1 lb (454 g) ground beef or lamb (kheema), formed into 8 patties
- 2 cups (450 g) mashed potatoes, cooled
- 1 medium onion, finely chopped (about 1 cup / 150 g)
- 2 tbsp (30 ml) vegetable oil
- 2 cloves (6 g) garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 2 green chilies, finely chopped
- 2 tbsp (8 g) fresh cilantro (coriander leaves), chopped
- 1 tsp (5 ml) garam masala
- 1 tsp (2 g) ground coriander
- 1/2 tsp (2.5 ml) ground cumin
- 1/2 tsp (2.5 ml) red chili powder or paprika
- 1 tsp (5 g) salt, adjust to taste
- 1/4 tsp (1.25 ml) freshly ground black pepper
- 1 large egg, approx. 1.75 oz (50 g), beaten
- 1 cup (120 g) plain breadcrumbs, plus extra for coating
- 1/2 cup (120 ml) vegetable oil for shallow frying
- Lemon wedges for serving
- Mint-coriander chutney for serving

Instructions

1. Heat 2 tbsp (30 ml) vegetable oil in a skillet over medium heat. Add the chopped onion and sauté until translucent, 5–7 minutes. Add the minced garlic and ginger and cook 1 minute. Add green chilies, ground beef or lamb and cook, breaking up with a spoon, until browned and no longer pink, about 8–10 minutes. Stir in garam masala, ground coriander, cumin, red chili powder, salt and pepper; cook 1–2 minutes to toast the spices. Remove from heat and stir in chopped cilantro. Let the mixture cool slightly.
2. In a large bowl combine the cooled spiced kheema with 2 cups (450 g) mashed potatoes, 1 beaten egg and 1 cup (120 g) breadcrumbs. Mix until evenly combined and firm enough to shape; form into 8 even patties. Chill the patties 20–30 minutes to firm up, then dredge each in additional breadcrumbs to coat.
3. Warm 1/2 cup (120 ml) vegetable oil in a heavy skillet over medium heat. Fry the patties in batches, 3–4 minutes per side, or until crisp and golden and heated through. Drain briefly on paper towels.
4. Serve hot with lemon wedges and mint-coriander chutney.