
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
- Wash mince & drain.
- Boil potatoes for ½ hour till tender, peel and mash well adding salt, sugar and butter.
- Chop finely, onions, tomato, ginger, garlic, green chillies, mint & coriander leaves.
- Heat 1 tsp. ghee in a pan
- Add the chopped onions, saute for a minute
- Then add the ginger, garlic, green chillies an fry till onions are light brown.
- Add the tomato and saute till tomatoes turn soft.
- Add the mince, salt and saute the mince till it changes color and liquid evaporates.
- Add the turmeric, pepper and garam masala powders and mix well.
- 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.
- Add the mint and coriander leaves and cook till mince is dry and water has evaporated completely.
- Take off flame and leave to cool.
To make the potato chops:
- Take a large lemon sized ball of potato mixture, flatten on the palm of your hand
- 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.
- Coat with beaten egg
- Roll in bread crumbs. Thus make all the potato chops.
To fry the chops:
- Heat a pan, add 2 tbsp. oil, just a little more than you would need to coat the pan.
- When heated, place the chops on the pan without crowding and fry on medium low till brown on both sides.
- Make sure you don’t add too much oil or keep the heat high as the chops are likely to break when frying.
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