Beef Mince Potato Chops are made with mince stuffed in a potato mash. The chops are a snack commonly prepared by Christian households. And eaten with relish, stuffed in pao (click here) or by themselves. They are eaten at any time of the day to satisfy hunger binges and sometimes even to substitute an entire meal. It can be pre-prepped and stored in the refrigerator and then can be shallow fried on demand. Some people also deep fry them – but I prefer them shallow fried. (For more potato chop recipes, click here)
Yield: 20 to 24 chops
Prep. Time: + / – 2 hours
Frying Time: 5 minutes for 4 chops
- Beef Mince – 500 gms
- Ginger-garlic Paste – 2 tsp.
- Palm Vinegar – 2 tbsp.
- Turmeric Powder – ½ tsp.
- Salt – 1 tsp.
Step 1: Wash the mince and drain well. Apply the salt, turmeric, ginger-garlic paste and vinegar and mix well. Leave aside for 15 minutes.
Step 2: Later, cook the mince on low flame for 30 minutes till it dry. Then take off heat and leave to cool (no need to add water as the mince will release its own juices).
[ Standard Measure : 1 cup = 250 ml ]
- Onions (finely chopped) – 4 medium
- Garlic (finely chopped) – 8 cloves
- Green Chillies (finely chopped) – 2 to 4
- Green Corriander Leaves (finely chopped) – ¼ cup
- Turmeric Powder – ¼ tsp.
- Black Pepper Powder – 1 tsp.
- Cinnamon Powder – ½ tsp.
- Clove Powder – ½ tsp.
- Vinegar – 1 tbsp. or to taste
- Oil – 3 to 4 tbsp.
- Sugar – 1 tsp.
- Salt – ½ tsp or to taste
Step 3: Heat the oil in a pan and add the garlic, onion and green chillies and saute for a minute on medium heat. Add the turmeric and continue to saute for 5 to 6 minutes till the onion turns translucent.
Step 4: Add the pepper, cinnamon and cloves powders and mix and saute for a minute. Then add the pre-cooked mince. Season with the salt, sugar and vinegar. Give a mix and cook covered on low heat for 5 to 6 minutes.
Step 5: Open the lid and taste the mince and adjust the seasoning according to your liking (if needed). Add the green corriander and mix. Cook covered for another 4 to 5 minutes. Then cool and use as the stuffing.
- Potatoes (peeled & halved) – 2 kg.
- Butter – 4 tsp.
- Salt – 2 tbsp.
Step 6: Boil the potatoes in a large pot (Add potatoes, salt and cook till done but not mashy).
Step 7: Remove / strain the cooked potatoes and mash them 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.
Step 8: While still warm, scoop the mash into equal portions 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.
- Eggs – 2
- Breadcrumbs – as needed (for coating)
- Salt – ½ tsp.
- Oil – as needed
Step 9: Place a portion of the potato mash on your clean palm and shape into a ball. Then flatten it slightly and place 1 tbsp. of the mince filling in the center of the flattened mash. Then bring the edges together to completely cover the filling and shape it gently into a circle as shown in the pictures. Do this for all the portions.
Step 10: Beat the egg with ¼ tsp. salt. Spread the bread crumbs on a flat plate.
Step 11: Dip each potato chop in the beaten egg to coat it completely and then coat with the breadcrumbs and proceed to fry them. (To store, place in a single layer in a container / plate and cover with cling film and refrigerate for upto 2 days)
Step 12: Heat sufficient oil in a kadai / 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.
- I have used an iron pan to fry the chops. It gives good results.
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