1. Into the minced mutton, add in the following ingredients: garam masala powder, salt, finely crushed green chillies and ginger garlic paste. Mix these ingredients until well combined. Now cover the mixture and let it marinate in the fridge for an hour.
2. Into a pressure cooker, add in the marinated minced mutton. Add in 1 tbsp and pressure cook it for two whistles.
3. For the white sauce, heat 2 tbsp butter in a pan. Add in 2 tbsp all-purpose flour and cook on low flame for around 3-4 mins
4. With the flame still on low, pour in around half a cup of milk gradually. Keep stirring continuously to avoid the formation of lumps
5. Add salt and pepper powder and mix well. Set it aside to cool.
6. Now check the keema in the pressure cooker. If some water remains, cook it on high flame until the water evaporates. Keep stirring and mashing the keema with the back of the spoon
7. In a large bowl, add in the cooked minced mutton, 1 cup of boiled noodles, boiled and mashed potato, grated cheese, grated cabbage, grated carrot, chopped spring onions, soya sauce, chilli flakes, salt, black pepper powder and the prepared white sauce. Mix until well combined.
8. Make uniformly sized cutlets out of this mixture.
9. Dust these cutlets with all-purpose flour and then dip them in whisked egg.
10. Finally, coat them in breadcrumbs and fry until golden brown on both sides.
