Growing up in Mumbai, we often enjoyed potato chops for dinner with a little ketchup and a small salad on the side.

Mum would form the potato chops and then layer them in a plastic container with grease proof / baking paper between 2 layers of potato chops, ready to fry in time for our meal. Once formed, they can keep in the fridge for 1-2 days, making them a great choice for when guests dropped in at dinner time.

Ingredients (makes 10-12 potato chops – based on size)

800 gms potatoes ( use any potatoes that are good for making a potato mash)

400 gms ground beef ( lamb or chicken could be substituted, though we always made them with beef mince)

6 medium cloves garlic, finely minced

70 gms ginger – finely chopped / 1 tsp ginger paste

5 tablespoons oil (1 1/2 tbsp for cooking the mince and the rest for frying)

140 gms small onion, finely chopped (approx. 2 small onions)

2 tablespoons cumin powder (we always toast and grind the cumin)

1 tablespoon coriander powder

1 tsp garam masala powder

1 teaspoon turmeric powder

1/2 tablespoon red chilli powder

2-3 green chillies finely chopped

1/2 teaspoon freshly ground black pepper

1/2 tablespoon vinegar

1/2 teaspoon sugar (optional)

Salt to taste

1 tablespoon chopped fresh cilantro ( optional)

Approx. 1/4 cup water

1 egg, beaten

1 cup fine breadcrumbs

Making the mince filling

• Heat 1 1/2 tablespoon oil in medium saucepan over medium heat. Add chopped onions and cook, stirring occasionally, until lightly softened, about 2 minutes. Add garlic and green chillies (if using), and cook, stirring frequently, for 2-3 minutes.
• Add ginger, cumin, coriander, garam masala, turmeric, red chilli powder and pepper. Cook, stirring constantly, until fragrant, about 1 minute.
• Add vinegar and stir to incorporate. Add sugar, salt, and minced meat. Cook, stirring constantly, breaking up the mince that forms lumps until meat is coated in spice mixture and cooked through, about 7-10 minutes total.
• Add cilantro and water. Cover and cook for ten minutes.
• Remove cover and continue cooking until the water has completely evaporated. The mince should be quite dry to be able to form the potato chops later. Season to taste with more salt, then transfer to a bowl.

Making the potato cakes

• Peel & cut the potatoes into cubes. Add to a pan with a little cold water and cook until potatoes are completely tender, about 10-15 minutes. Drain well, then press the hot potatoes through a ricer. Season to taste with salt.

Forming the potato chops

• Shape the mashed potatoes into rounds about 2 1/2 inches in diameter and 1/2-inch thick. Lift one round onto the palm of your hand and make a shallow indentation in the center. Add a tablespoon minced meat filling into the middle of the mash round. Fold the sides of the mash over the mince filling until it is completely covered. Gently flatten into a disk. Repeat with remaining potatoes and filling.
• Dip each chop into the whisked egg. Lift out & toss carefully in the breadcrumbs to cover the disk completely. Transfer to a large plate. Cover with cling film and refrigerate for 1-2 hours.

Before serving

• Heat the remaining oil in a non-stick frying pan over medium heat. Slide the potato chops gently into the oil and fry on each side until lightly golden brown, about 1-3 minutes on each side. Gently splash a little oil from the pan onto the sides to cook the crumb layer around the sides of the chops. Drain on a paper towel, season with salt, and serve with tomato ketchup.

Note!

Leftover mince filling can be used it to make toasted sandwiches, or patties using some puff pastry.

Leftover potato mash can be used to make small potato tikkis. Serve them with a spicy green chutney.