During our visit to Goa in December 2023, we tasted mushroom potato chops from a local eatery. The chop had a thick potato covering with a teaspoon of filling that had more of onions than mushrooms. We were disappointed and I decided to make them once we were back home in Canada. A comforting, savoury delight made up of mashed potatoes encasing the spicy mushroom filling. Simple, easy to make and irresistibly tempting. Served as an appetizer or with the main meal. You can never stop at eating just one.
Mushrooms are versatile, economical, nutritious, hearty and meaty. Choose mushrooms that are fresh, firm, plump, unblemished with a smooth appearance. They are low in fat, rich in minerals, vitamins and antioxidants. It is the only vegetable that naturally contains vitamin D. The popular mushrooms consumed globally are the button mushrooms. They work as anti-cancer, anti-inflammatory, antibiotic and antioxidant agents. High in potassium, maintains blood pressure, relieves stress and is vital for the heart. Regulates cholesterol levels and prevents strokes. Improves digestion and helps reduce weight. Good source of calcium, helps develop and strengthens bones. Also, it is beneficial for your skin and hair. No wonder, mushrooms are considered a superfood.
Mushrooms are versatile, economical, nutritious, hearty and meaty. Choose mushrooms that are fresh, firm, plump, unblemished with a smooth appearance. They are low in fat, rich in minerals, vitamins and antioxidants. It is the only vegetable that naturally contains vitamin D. The popular mushrooms consumed globally are the button mushrooms. They work as anti-cancer, anti-inflammatory, antibiotic and antioxidant agents. High in potassium, maintains blood pressure, relieves stress and is vital for the heart. Regulates cholesterol levels and prevents strokes. Improves digestion and helps reduce weight. Good source of calcium, helps develop and strengthens bones. Also, it is beneficial for your skin and hair. No wonder, mushrooms are considered a superfood.
 |  |
 |  |
All content & images are subject to copyright © - 2015
To read click here: Copyright & Privacy Policy
Mushroom Potato Chops
(Yields 16)
Outer Layer
Ingredients:
1 kg potatoes
salt
Method:
Wash, pressure cook potatoes with skin, enough water to submerge them and salt for 4 whistles. When warm, peel off skin and pass them through a ricer. Set aside.
Filling
Ingredients:
10 button mushrooms
1 large onion (chopped)
1 heaped spoonful chopped garlic
1 teaspoon grated ginger
1 green chilli (chopped)
1/2 teaspoon chilli powder
1/2 teaspoon cumin powder
1/4 teaspoon turmeric powder
1/4 teaspoon pepper powder
1/2 teaspoon garam masala powder
1 tablespoon ketchup
1 tablespoon breadcrumbs
few coriander leaves (chopped)
2 tablespoons oil
salt
Method:
Clean mushrooms, pat dry and chop into small pieces. Set aside.
Heat oil in a pan and sauté onions until soft and golden brown. Then add green chillies, garlic, ginger and the spice powders. Stir and fry for a few seconds. Incorporate the mushrooms and cook on high. When almost done, mix in the ketchup and salt. Finally, toss in the breadcrumbs thereby, absorbing any residual moisture. Sprinkle coriander leaves. Allow filling to cool at room temperature.
Assembling
Ingredients:
1 egg (beaten)
1 cup breadcrumbs
oil for shallow frying
Method:
Check the potato mash for seasoning and add salt if required. Take a small ball of mash in your left hand, flatten and make a well in the centre. Add a spoonful of the mushroom filling and with your right hand fingers try to cover the filling with potato. Shape into a round patty. Continue the same process with the remaining mash.
Any openings or cracks can be patched with potato mash.
Heat oil in a skillet for shallow frying. Dip each potato chop in beaten egg, then coat with breadcrumbs and shallow fry until golden brown on both sides. Fry in batches of three or four. Drain on absorbent paper towels.
Serve warm.
To read click here: Copyright & Privacy Policy
Mushroom Potato Chops
(Yields 16)
Outer Layer
Ingredients:
1 kg potatoes
salt
Method:
Wash, pressure cook potatoes with skin, enough water to submerge them and salt for 4 whistles. When warm, peel off skin and pass them through a ricer. Set aside.
Filling
Ingredients:
10 button mushrooms
1 large onion (chopped)
1 heaped spoonful chopped garlic
1 teaspoon grated ginger
1 green chilli (chopped)
1/2 teaspoon chilli powder
1/2 teaspoon cumin powder
1/4 teaspoon turmeric powder
1/4 teaspoon pepper powder
1/2 teaspoon garam masala powder
1 tablespoon ketchup
1 tablespoon breadcrumbs
few coriander leaves (chopped)
2 tablespoons oil
salt
Method:
Clean mushrooms, pat dry and chop into small pieces. Set aside.
Heat oil in a pan and sauté onions until soft and golden brown. Then add green chillies, garlic, ginger and the spice powders. Stir and fry for a few seconds. Incorporate the mushrooms and cook on high. When almost done, mix in the ketchup and salt. Finally, toss in the breadcrumbs thereby, absorbing any residual moisture. Sprinkle coriander leaves. Allow filling to cool at room temperature.
Assembling
Ingredients:
1 egg (beaten)
1 cup breadcrumbs
oil for shallow frying
Method:
Check the potato mash for seasoning and add salt if required. Take a small ball of mash in your left hand, flatten and make a well in the centre. Add a spoonful of the mushroom filling and with your right hand fingers try to cover the filling with potato. Shape into a round patty. Continue the same process with the remaining mash.
Any openings or cracks can be patched with potato mash.
Heat oil in a skillet for shallow frying. Dip each potato chop in beaten egg, then coat with breadcrumbs and shallow fry until golden brown on both sides. Fry in batches of three or four. Drain on absorbent paper towels.
Serve warm.
