I remember years ago my East Indian friend & colleague telling me that in an East Indian household a Sunday lunch is incomplete without Potato Chops. While growing up we enjoyed Potato Chops often as my mother made them frequently. Can’t say it is a mangalorean dish but certainly due to the East Indian influence of neighbours and friends, perks of being raised and growing up in a cosmopolitan city like Bombay (now Mumbai).

Potato chops is something me and my family relishes anytime! The mince filling can be made with Beef, Chicken or Lamb mince. A finely chopped carrot may also be added to the mince. It is quite versatile and can be served as a starter, snack, appetizer or with any main meal or in a sandwich! Make a large batch and freeze some so you can just fry and serve quickly in case of unexpected guests. If freezing make sure to line them up on a tray and transfer to boxes or ziploc bags once frozen.

Potato Chops

Ingredients

For potato coating:

• ½ Kg. Potatoes
• 1 tsp. salt, or to taste
• 1 tsp. sugar (optional)
• 1 tsp. butter (optional)

For meat filling:

• ½ Kg. Beef, Lamb or Chicken Mince
• 2 medium onions
• 1 large tomato
• 2 green chillies
• 1” pc. Ginger
• 3 flakes garlic
• ¼ cup coriander leaves
• ¼ cup mint leaves
• ½ tsp. turmeric powder
• ½ tsp. garam masala powder
• ½ tsp. black pepper powder
• 1 tsp. Salt or to taste
• 1 tbsp. ghee
• Egg & bread crumbs for coating the chops
• Oil for shallow frying

Method

1. Wash mince & drain.
2. Boil potatoes for ½ hour till tender, peel and mash well adding salt, sugar and butter. 
3. Chop finely, onions, tomato, ginger, garlic, green chillies, mint & coriander leaves.
4. Heat 1 tsp. ghee in a pan
5. Add the chopped onions, saute for a minute
6. Then add the ginger, garlic, green chillies an fry till onions are light brown. 
7. Add the tomato and saute till tomatoes turn soft. 
8. Add the mince, salt and saute the mince till it changes color and liquid evaporates. 
9. Add the turmeric, pepper and garam masala powders and mix well. 
10. Add ¼ cup hot water, stir, bring to a boil, cover and cook 30 minutes on medium flame till mince is tender, stirring in between. 
11. Add the mint and coriander leaves and cook till mince is dry and water has evaporated completely. 
12. Take off flame and leave to cool.

To make the potato chops:

1. Take a large lemon sized ball of potato mixture, flatten on the palm of your hand
2. Put a tbsp. of mince mixture and bring the potato edges over the mince to cover and form a round shape, then flatten a little. 
3. Coat with beaten egg
4. Roll in bread crumbs. Thus make all the potato chops.

To fry the chops:

1. Heat a pan, add 2 tbsp. oil, just a little more than you would need to coat the pan. 
2. When heated, place the chops on the pan without crowding and fry on medium low till brown on both sides. 
3. Make sure you don’t add too much oil or keep the heat high as the chops are likely to break when frying.