Corned Beef Potato Chops are a version of potato chops that I have been eating as a child. My aunt Gracie used to make them often. I never knew any other version existed until I was grown up except for the prawn ones. These Corned Beef Potato Chops are great tiffin fillers or an any time snack. Have them sandwiched in pao or bread, as a side or solo. Kids will love it with some ketchup (for a homemade hot & sweet ketchup, click here). These are melt in the mouth. If you’re not convinced – make some soon and enjoy the goodness 🙂
Yield: 20 to 24 Chops
Prep. Time: 1 Hour or more
Cooking Time: As needed
Part 1 – Preparing the Corned Beef Filling:
[ Standard Measure: 1 cup = 250 ml ]
- Corned Beef – 1 Can (425 gms)
- Onions (finely chopped) – 4 big
- Green Chillies – 2 to 4
- Garlic (finely chopped) – 2 cloves (big)
- Green Corriander Leaves (finely chopped) – 2 tbsp.
- Black Pepper Powder – ¼ tsp.
- Turmeric – 1 pinch
- Palm / Toddy Vinegar – 1 tbsp. (optional)
- Oil – 2 tbsp.
- Salt – ½ tsp. or to taste
Step 1: Heat the oil in a pan and sauté the onion, garlic and green chillies on medium heat till the onions turn soft.
Step 2: Add the green corriander and the turmeric and sauté for another 30 seconds.
Step 3: Add the corned beef. Mash and sauté for 2 minutes. Add ½ tsp. salt and cook covered for 3 to 4 minutes on low heat. Then open the lid and add the vinegar. Mix and continue cooking till most of the moisture dries out. Add the pepper, mix and keep aside.
Part 2 – Preparing the Potato Mash:
- Potatoes – 2 kg
- Butter (salted) – 4 tsp.
- Salt – 2 tsp. or to taste
Step 4: Wash the potatoes well to remove any dirt. Peel the potatoes, halve them and boil them in a large pot (Add potatoes, salt and cook till done but not mashy – fork tender).
Step 5: Remove / strain the cooked potatoes and place them on a large plate. Grate the potatoes whilst still hot / warm. Add the butter and then knead the grated potatoes with your knuckles so that there are no lumps and a smooth dough / mash is formed. Check for salt and add to taste.
Step 6: While still warm, scoop the mash into equal portion using an ice-cream scoop or similar (scooping / making equal portion whilst still warm is an important step). You should get 20 to 24 portions.
Part 3 – Preparing the Potato Chops:
- Eggs – 2
- Milk – 2 tbsp.
- Fine Semolina [Rawa] – as needed (for coating)
- Salt – ½ tsp.
- Oil – as needed
Step 7: Place a portion of the potato mash on your clean palm. Flatten it slightly and place 1 tbsp. of the corned beef filling in the center of the flattened mash. Then bring the edges together to completely cover the filling and shape it gently into a ball. Do this for all the portions.
Step 8: Beat the egg with ¼ tsp. salt and milk. Spread rawa on a flat plate.
Step 9: Dip each potato chop in the beaten egg to coat it completely and then coat with the rawa. Place in a single layer in a container / plate and cover with cling film. Refrigerate for an hour or deep freeze till you want to fry them.
Step 10: Heat sufficient oil in a frying pan and shallow fry the chops on both sides on medium heat till golden. Drain and place on paper towels to remove excess oil.
- It is important to work with the potatoes when they are hot as they are more pliable.
- Always use aged / old potatoes to make the mash and check to see that the skin does not have the slightest of green colour.