Minced beef, lamb or chicken meat is seasoned with spices and cooked before being encased in a patty of mashed potato. For appetizers or as side for your mains, these East Indian potato chops are just perfect!
The traditional East Indian snack that’s always popular at dinners and celebrations, be it Christmas, Easter, birthdays or other family get-togethers. A dish that takes a bit of effort to make, and a little practice especially if you want them perfectly round without cracks.
Make potato chops and your guests will love you all the more. Which also means they might invite themselves over more often, so maybe don’t make these traditionally yummy potato chops?
Well, if you do get around to making our version of the chicken-minced-filled or beef-mince-filled potato chops, do come back and let me know how it goes!
Potato Chops filled with Minced Meat
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Ingredients
For the Filling
- 500 Grams Minced Meat Beef, Lamb or Chicken
- 3 Tomatoes
- 2 Onions
- 3 Green Chillies
- 100 Grams Green Peas
- 10 Garlic Flakes
- 2 teaspoon Salt
- 0.5 teaspoon Pepper Powder
- 1 inch Ginger
- 2 Tbsp Sourlime Juice
- 2 teaspoon Garam Masala
- 2 Tbsp Oil
For the Potato Chops
- 1 Kg Potatoes
- 1 teaspoon Salt
- 2 Eggs
- 250 Grams Bread Crumbs
- 4 Tbsp Oil To fry
Instructions
Prepare the Filling
- Cut the onions, garlic, chilies and ginger fine.
- Fry the onions with oil for five minutes till lightly browned.
- Chop tomatoes fine, add and fry for two minutes.
- Add salt, pepper, garam masala and fry for two more minutes.
- Add minced meat and sour lime juice and cook for fifteen minutes. Stir occasionally.
- Allow to cool.
Form the Potato Chops
- Add the potato chops to a pressure cooker and cook for 1 whistle or about 10 minutes.
- After cooling the potatoes, skin them and mash with salt to form a dough.
- Divide the potato dough into 12 portions (to make smaller potato chops, divide into 15 or 18 portions).
- Beat the eggs with a fork and place on a plate.
- On another plate, place the bread crumbs.
- Sprinkle the frying pan with oil and keep ready.
- Use the palm of your hand to form a at cup with each portion of dough.
- Fill with about 2 tablespoons of the filling.
- Close the potato dough in on the filling and flatten to form a disc like shape.
- Dip the potato chop into the egg wash covering all the sides; and then roll it in the breadcrumbs. (This step is optional.)
- Place the potato chops on the frying pan and fry on both sides till golden brown.
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Nutrition (Per Serving)
Disclaimer: Nutrition Information per serving is estimated by a third party software based on the ingredients used, and is for informational purposes only. It will vary from product to product, based on methods of preparation, origin and freshness of ingredients. Please consult the package labels of the ingredients you use, or chat with your dietician for specific details.
This printable recipe card is for home use only. For more recipes head over to AbbysPlate.comIf you want our traditional East Indian recipes on hand, the Abby's Plate Cookbook Series books are available online or in-store in most countries.
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Tips for Making Perfect Potato Chops With Ground Chicken, Beef or Lamb Mince
- You can use ground chicken, beef or lamb meat, or a mix of these in any combination.
- Don’t form the potato cups for the ground beef too large or they’ll crack.
- Don’t form the cups for the chops too small, or they won’t hold enough ground beef.
- You can skip the bread crumbs and egg coating if desired. We don’t always add it to our ground meat chops.
- If you want it spicier, add more green chilies or some red chili powder.
- Unless you have a really large pan, they’re not all going to fit on the pan at a time. We usually make batches of six or eight, and while they’re frying, get the next six or eight ready.
- If you want to make fresh potato chops to serve straight off the fire, here’s what you do. Follow all the steps in my recipe up until forming the disc like shape or rolling it in breadcrumbs. Then place the potato chops on a tray and refrigerate till you need them. When you’re ready to eat, they can be either thawed or cooked from frozen and served.
- They go perfect with a moile or khudi curry or sorpotel and some yummy balloon bread and rice.
I’m an East Indian foodie and travel blogger from Bombay, India. I love food, wine, and sharing my culture’s ethnic East Indian and traditional Indian recipes. You’ll find more info about me here!
