Potato Chop
Potato Chop
Ingredients
For the Meat Filling
- 1 yellow onion, diced
- 2 green chilies, chopped, seeds removed for less heat if desired
- 1/2 teaspoon cumin seeds
- 1 pound ground beef, lean
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon salt, or to taste
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garam masala
- 1 tablespoon cooking oil
For the Potato Dough
- 2 pounds potatoes, peeled, boiled, and mashed
- 1/4 cup cornstarch
- 1/2 teaspoon salt
For Breading and Frying
- 1 large egg, beaten
- 1 1/2 cups Panko breadcrumbs
- 3 cups cooking oil, for shallow frying
Instructions
- 1
Prepare the meat filling: Heat 1 tablespoon of cooking oil in a large skillet or pan over medium heat. Add the diced yellow onion, chopped green chilies, and cumin seeds. Sauté until the onions are softened and translucent, about 5-7 minutes.
⏱️ 7 min
- 2
Add the ground beef to the skillet. Break it up with a wooden spoon and cook until it is thoroughly browned and cooked through, about 8-10 minutes. Drain any excess fat.
⏱️ 10 min
- 3
Stir in the fresh chopped cilantro, salt, ground cumin, and garam masala into the cooked meat. Mix well and cook for another 2 minutes to allow the flavors to meld. Remove from heat and set aside to cool slightly.
⏱️ 2 min
- 4
Prepare the potato dough: In a large bowl, combine the mashed potatoes, cornstarch, and salt. Knead by hand until a cohesive, smooth dough is formed. The dough should be firm enough to handle without being too sticky.
⏱️ 10 min
- 5
Assemble the potato chops: Take a portion of the potato dough (about 2 tablespoons) and flatten it into a disc in the palm of your hand. Place about 1 tablespoon of the cooled meat filling in the center of the potato disc.
⏱️ 15 min
- 6
Carefully mold the potato dough around the filling, sealing it completely to form a smooth, round or oval patty. Ensure there are no cracks for the filling to escape during frying. Repeat with the remaining dough and filling.
⏱️ 15 min
- 7
Bread the potato chops: Set up a breading station with two shallow bowls. In the first bowl, place the beaten egg. In the second bowl, place the Panko breadcrumbs. Dip each assembled potato chop patty first into the beaten egg, ensuring it is fully coated.
⏱️ 5 min
- 8
Transfer the egg-coated patty to the bowl of breadcrumbs and thoroughly coat it, pressing the breadcrumbs onto the surface to create an even layer. Set the breaded chops aside on a plate.
⏱️ 5 min
- 9
Fry the potato chops: Heat 3 cups of cooking oil in a deep skillet or pot over medium-high heat until it reaches about 350°F. Carefully place a few breaded potato chops into the hot oil, ensuring not to overcrowd the pan.
⏱️ 5 min•🌡️ 350
- 10
Fry for 3-5 minutes on each side, or until they achieve a beautiful golden-brown color and a crispy texture. Use tongs to carefully turn them. Remove the fried potato chops and place them on a wire rack lined with paper towels to drain excess oil.
⏱️ 5 min
- 11
Serve hot, optionally with a side of cilantro chutney or your favorite dipping sauce.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Potato Chop
For the Meat Filling
- 1 yellow onion, diced
- 2 green chilies, chopped, seeds removed for less heat if desired
- 1/2 teaspoon cumin seeds
- 1 pound ground beef, lean
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon salt, or to taste
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garam masala
- 1 tablespoon cooking oil
For the Potato Dough
- 2 pounds potatoes, peeled, boiled, and mashed
- 1/4 cup cornstarch
- 1/2 teaspoon salt
For Breading and Frying
- 1 large egg, beaten
- 1 1/2 cups Panko breadcrumbs
- 3 cups cooking oil, for shallow frying
Instructions
- 1
Prepare the meat filling: Heat 1 tablespoon of cooking oil in a large skillet or pan over medium heat. Add the diced yellow onion, chopped green chilies, and cumin seeds. Sauté until the onions are softened and translucent, about 5-7 minutes.
⏱️ 7 min - 2
Add the ground beef to the skillet. Break it up with a wooden spoon and cook until it is thoroughly browned and cooked through, about 8-10 minutes. Drain any excess fat.
⏱️ 10 min - 3
Stir in the fresh chopped cilantro, salt, ground cumin, and garam masala into the cooked meat. Mix well and cook for another 2 minutes to allow the flavors to meld. Remove from heat and set aside to cool slightly.
⏱️ 2 min - 4
Prepare the potato dough: In a large bowl, combine the mashed potatoes, cornstarch, and salt. Knead by hand until a cohesive, smooth dough is formed. The dough should be firm enough to handle without being too sticky.
⏱️ 10 min - 5
Assemble the potato chops: Take a portion of the potato dough (about 2 tablespoons) and flatten it into a disc in the palm of your hand. Place about 1 tablespoon of the cooled meat filling in the center of the potato disc.
⏱️ 15 min - 6
Carefully mold the potato dough around the filling, sealing it completely to form a smooth, round or oval patty. Ensure there are no cracks for the filling to escape during frying. Repeat with the remaining dough and filling.
⏱️ 15 min - 7
Bread the potato chops: Set up a breading station with two shallow bowls. In the first bowl, place the beaten egg. In the second bowl, place the Panko breadcrumbs. Dip each assembled potato chop patty first into the beaten egg, ensuring it is fully coated.
⏱️ 5 min - 8
Transfer the egg-coated patty to the bowl of breadcrumbs and thoroughly coat it, pressing the breadcrumbs onto the surface to create an even layer. Set the breaded chops aside on a plate.
⏱️ 5 min - 9
Fry the potato chops: Heat 3 cups of cooking oil in a deep skillet or pot over medium-high heat until it reaches about 350°F. Carefully place a few breaded potato chops into the hot oil, ensuring not to overcrowd the pan.
⏱️ 5 min•🌡️ 350 - 10
Fry for 3-5 minutes on each side, or until they achieve a beautiful golden-brown color and a crispy texture. Use tongs to carefully turn them. Remove the fried potato chops and place them on a wire rack lined with paper towels to drain excess oil.
⏱️ 5 min - 11
Serve hot, optionally with a side of cilantro chutney or your favorite dipping sauce.
⏱️ 1 min