Potato chops are a delicious Indian dish. Traditionally they are meat-filled, Indian potato pancakes, but our recipe here features a herby twist. Our recipe contributor Shamin D’Souza says: “This East Indian specialty is traditionally served at feasts and weddings. I have tweaked my mother’s recipe, switching out a traditional filling for a herb-infused filling.” It serves 10 if served as a main, or 15 if served as an appetiser. Happy cooking!
Ingredients for potato patties:
• 1kg russet potatoes
• ½ teaspoon salt
• ¼ teaspoon black pepper powder
• ¼ teaspoon garlic powder
• 2 tablespoons oil (for moulding patties with palms)
Ingredients for minced meat filling:
• 400g minced pork (or another meat)
• 200g onions, diced
• 1 teaspoon ginger garlic paste
• ¼ teaspoon black pepper powder
• ¼ teaspoon Worcestershire sauce
• ¼ teaspoon paprika powder (optional)
• 1 teaspoon dried herbs (oregano and basil)
• 1 tablespoon olive oil (to sauté onions)
• 2 tablespoons oil (to grease palms while moulding patties)
• Salt for taste
• 4 eggs, whisked
• 200g breadcrumbs
• Oil for pan-frying
Instructions for potato patties:
1. Bring a pot of water to a boil.
2. Add potatoes and cook until soft and tender, yet firm.
3. Drain potatoes and let cool.
4. Clean and grate boiled potatoes using a potato ricer or vegetable grater.
5. Put grated potatoes in a bowl, and sprinkle with salt and garlic powder; mix until smooth.
6. Divide into 10 equal portions, roll them into balls and cover with cling wrap. Set aside.
Instructions for minced meat filling:
1. Heat oil in a wide pan. Add olive oil and sauté onions until translucent.
2. Sprinkle in dried herbs, paprika, minced meat, salt and ginger garlic paste.
3. Cook minced meat on a slow flame until cooked through (approximately 10 to 15 minutes).
4. Increase the flame to dry up any liquid, and uncover the pan so that it cools faster without any moisture accumulation.
Instructions for moulding potato chops:
1. Grease your palm with a few drops of oil. Roll potatoes into smooth balls, then flatten each one into a disc (approximately 10 to 12cm wide).
2. Create a hollow centre of the disc to hold the meat filling by cupping your fingers and palm (grease palms at intervals).
3. Add a portion of meat filling into the potato cup and gradually fold the sides to cover the meat, making it a round ball again.
4. Gradually flatten the potato ball into a flat patty.
5. Coat the potato chops with breadcrumbs, cover with cling wrap and keep refrigerated for at least an hour to set. The potato chops can be refrigerated for up to two days prior to cooking.
Instructions for pan-frying:
1. Dip potato chops in whisked eggs, followed by breadcrumbs. Then pan-fry on each side until golden brown.
2. Serve piping hot as a main, or at room temperature as an appetiser.
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