Aloo Kheema Cutlet ~ Delicious Snack

Ingredients:
• 500gms minced meat (kheema) – chicken, mutton, or beef
• 5 medium potatoes (boiled and mashed)
• 1 medium onion (sliced)
• 1 tbsp ginger-garlic paste
• 1/2 tsp black pepper powder
• 1/2 tsp garam masala powder
• 1/4 tsp turmeric powder
• 1/2 tsp red chili powder
• 1 tbsp fresh coriander leaves (finely chopped)
• 1 tbsp fresh mint leaves (finely chopped) – optional
• Salt to taste
• 1 egg (beaten for coating)
• 1 1/2Cup Oil

Instructions:
• In a pressure cooker add the minced meat (kheema), sliced onions, salt to taste, ginger and garlic paste, turmeric powder, red chili powder, oil, water, mix it and give 5-6 whistles. Let it sit until the air is released.
• In another pressure cooker add the potatoes, water and give 4-5 whistles.
• Transfer the kheema in a pan, add garam masala powder, chopped coriander leaves, mint leaves and cook until it is browned and all the moisture evaporates. Stir occasionally. Once done, let it cool slightly.
• Once the potatoes are done remove in a plate and peel the skin. Mash the potatoes with a masher. Add salt to taste, black pepper powder, chopped coriander and mint leaves, mix together everything well.
• Take some water in bowl, apply it to your palm, so the cutlet doesn’t stick your hand.
• Take small portion of potato mixture and flatten it, fill kheema mixture and cover with another potato portion and shape them into round or oval cutlets.
• In a bowl mix whole egg with black pepper powder, salt to taste and dip each cutlet into the beaten egg, making sure it is fully coated.
• Heat oil in a frying pan over medium heat.
• Fry the cutlets until they are golden brown and crisp on both sides. This should take about 2-3 minutes per side.
• Remove and drain on paper towels to remove excess oil.
Serve hot with green chutney, ketchup, or your favorite dipping sauce.