I always wished to make a non-minced meat potato chop, but the thought of using vegetables or mushroom or cottage cheese (paneer) did not appeal to me. I wanted to make something as yummy as the meat potato chops and hence decided to go with cheese for the stuffing. The Cheese Potato Chop is influenced a bit by the Cheese Chilly Toast and is yummy. It can be stuffed in pao or served as a side or as a snack. I’m sure, you will not miss the meat stuffed ones and I have proof – proof that my fussy kids devoured them.
Yield: 12 Chops
Prep. Time: 50 to 60 Mins
Frying Time: As needed
[ Standard Measure : 1 cup = 250 ml]
- Potatoes – 6 medium
- Eggs – 1 or 2
- Green Corriander (finely chopped) – 2 tbsp.
- Pepper Powder / Red chilly Flakes – ½ tsp.
- For the Stuffing:
- Cheddar Cheese (grated) – 1 cup
- Light Green Chillies (chopped very fine) – 2 to 3
- Bread Crumbs – as needed
- Oil – as needed to shallow fry.
- Salt – 1 tsp. or to taste
Step 1: Wash the potatoes well to remove any dirt. Peel the potatoes and boil them in adequate water with ½ tsp. salt till fork tender.
Step 2: Remove / strain the cooked potatoes and place on a large plate. Grate / Mash the potatoes whilst still hot / warm. Add the egg/s and then knead the grated potatoes with your knuckles so that there are no lumps and a smooth dough / mash is formed (I added 2 eggs as the mash was a bit dry).
Step 3: Next add the pepper powder or red chilly flakes (I use pepper), chopped green corriander and ½ tsp. salt. Knead well and then divide the potato mash into 12 equal portions.
Step 4: Mix the grated cheese and the minced green chillies for the filling.
Step 5: Place a portion of the potato mash on your clean palm and shape into a ball. Then flatten it slightly and place 1 ½ tbsp. of the cheese 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 6: Shape each ball to form a chop and coat with the bread crumbs. Shallow fry till light golden and transfer to a plate lined with tissue paper. Serve hot or warm.
- If using unsalted cheese, add some salt to the filling.
- Start with one egg while making the mash and if you feel the mash is dry, then add the second egg.