Chicken Potato Chops
Delicious potato chops filled with chicken mince. These are then dipped in egg, coated with bread crumbs and shallow fried.
Ingredients
- 1 Kg Potatoes Boiled and mashed
- ½ Kg Mince Chicken, Beef or Mutton
For the mince filling
- 3 medium onions finely diced
- 6 - 7 pcs green chillies finely chopped (use as per your spice level)
- 1 inch pc ginger finely chopped
- ½ tsp garam masala powder *see notes
- 1 tsp pepper powder
- 3-4 sprigs coriander leaves chopped
- Mint leaves optional
- 1 medium lemon extract the juice
- salt to taste
For frying the chops
- 2 eggs beaten with 1 tbsp water and a little salt
- 1 - 2 cups bread crumbs
- Oil for shallow frying
Instructions
- Boil potatoes in a pressure cooker, peel and mash when still warm cover and set aside
- For preparing the filling, heat oil in a vessel and saute the onions, chillies and ginger till onions are translucent.
- Add the mince, salt and mix well. Cover and cook on low flame for approx. 15 min. When done dry up the liquid if any and add the garam masala powder, lemon juice and coriander leaves. Set aside to cool.
How to make Potato Chops
- Grease the palm of your hands with oil. Take a big lemon sized ball of the mashed potato and flatten it with your fingers creating a small disc. Now add a tbsp of the mince filling and cover it all over, taking care not to let the filling spill out. Shape it into a round and slightly flatten with the palms of your hand.
- Similarly prepare all the potato chops and set aside covered with a kitchen towel.
Frying the chops
- Place the bread crumbs and beaten eggs in two separate bowls.
- Dip the chop in beaten egg and then the bread crumbs and set aside. Similarly make a batch of 5 to 6 chops at a time.
- Now heat oil in a pan and shallow fry the potato chops on medium flame to give it a nice golden glow.
Notes
- For the garam masala powder: Lightly roast 1 tbsp black peppercorns, 1 tsp cloves, 20 green cardamoms, 10 pcs 1" cinnamon sticks and blend into a fine powder. Store in an airtight container.
- Potato chops can also be coated first in bread crumbs and then dipped in egg and shallow fried.
- To store the chops simply place them on a flat plate, taking care not to stack, and freeze till slightly firm. Once firm you can store them all in a container and freeze them for future use.
- Green peas (about 1/2 a cup) can be added to the chicken mince while making the filling. I did not use it this time.
- You could also deep fry the potato chops on medium to high heat.