Not only are my Aaloo Chops perfect to eat by themselves or with a yummy Chutney, they can be put between a bum for a yummy Indian style burger or between 2 slices of bread for a delicious sandwich! They are not just the perfect snack, they even make a good side dish to any meal.
- 2 lbs. potatoes (washed thoroughly)
- 1 tsp. salt (or salt to taste)
- Optional: 1/4 tsp. chili powder (red)
- 3 tbsp. mint leaves (finely chopped, fresh)
- 1/2 lb. lamb (ground, minced lamb, you can use any ground meat you prefer for this recipe)
- 3 tbsp. vegetable oil (canola/sunflower cooking oil)
- 1 tsp. cumin seeds
- 2 medium onions (chopped fine)
- 1 tbsp. garlic paste
- 1 tbsp. ginger paste
- 2 tbsp. coriander powder
- 1 tbsp. cumin powder
- 1 tbsp. garam masala (see link below for recipe to make your own)
- Salt to taste
- 2 medium tomatoes (chopped fine)
- 1/2 lime (juice of)
- 1 tbsp. coriander (chopped leaves, for kheema)
- 100 grams fine, dry breadcrumbs
- 1 cup vegetable (or canola/sunflower cooking oil for pan frying the patties, approximately)
- Boil or bake the potatoes until they are soft enough to mash.
- Once done, peel and keep the potatoes aside to cool completely. This ensures the mash is not too 'wet'.
- Put the boiled or baked potatoes into a deep icing bowl and mash well.
- Now add the salt to taste, red chili powder, chopped mint and coriander leaves.
- Mix well to blend all ingredients thoroughly. Keep the mix aside for later use.
- In a deep pan or kadhai or wok, heat the vegetable/canola/sunflower cooking oil on medium heat.
- When hot, add the cumin seeds and fry for 1 minute. Add the onions now. Fry till they turn a pale golden color.
- Add the ginger and garlic pastes and fry for 1 minute.
- Add the minced meat and all the powdered spices - coriander, cumin, garam masala and salt to taste.
- Continue to brown the minced meat, stirring often to prevent burning. This should take about 5-7 minutes.
- Add the tomatoes, stir and cook till they are soft.
- Turn the fire off, add the lime juice and stir. The mix is now ready for filling in the patties. Let it cool a little before you use.
- Divide the mashed potato mixture into equal portions slightly larger than the size of a golf ball.
- Lightly grease your hands with cooking oil and flatten a ball of potato mixture in your palms, to form a circle.
- Place a spoonful of the kheema mixture in the center of this circle. Now use your fingers to fold the potato over the kheema to fully cover it and form a patty.
- Gently flatten into shape. Keep aside for later. Form all of the patties in the same way.
- Heat the vegetable/canola/sunflower cooking oil (for pan frying) in a deep frying pan on medium heat.
- When hot, dip each previously formed patty into the dry breadcrumbs to coat well.
- Now add to the hot oil and pan-fry until golden on both sides. Fry only a few at a time and do not overcrowd the pan. When done, drain the Potato Chops on kitchen paper towel.
- Serve while still hot, with Tamarind Chutney and Mint-Coriander Chutney.
|Nutritional Guidelines (per serving)|
|Total Fat||46 g|
|Saturated Fat||9 g|
|Unsaturated Fat||21 g|
|Dietary Fiber||5 g|