A favourite Goan recipe. An excellent dish for parties too
454g Potatoes, peeled, boiled, mashed and allowed to cool
250g lean lamb/beef mince i.e. ground
half teaspoon Turmeric
half teaspon cumin powder
half teaspoon coriander powder
1 large onion finely chopped
2 cloves garlic crushed
2 green chillies finely chopped
1 inch root ginger
2 eggs beaten
Fry the onions, ginger and garlic gently until golden, add the spices for 1 minute and then add the mince.
Cook the mince till fully cooked.
Drain and allow to cool for at least 1 hour.
Now taking a small handful of mashed potato at a time, make a ball and then press the ball down with your thumb to create a curved disk shape.
Pour in 1 to 2 teaspoons of the cooked mince and pull the potato shape back into a ball. Flatten top and bottom as much as you can without the ball breaking on the sides. This is called a This is called a potato chop. Make as many potato chops as you can.
Heat a flat frying pan, wok or balti dish with about 1 cup of oil to a medium hot heat. Roll the potato chops in the beaten egg and dip in the breadcrumbs.
Fry potato chops until they are golden brown.
Since the meat and the potato are already cooked there is no need to over cook the finished potato chop. You just need to fry it to give it the right golden brown colour.