These are savoury potato patties filled with a spicy mince meat mixture. They are soft, delightful and literally melt-in-your-mouth. The exterior has a crispy crunch with the breadcrumb coating surrounding the moist potato layer that encloses the spicy filling. A heavenly delight served as an appetizer or with the main meal. You can never stop at eating just one.
I have used Yukon gold potatoes that are available in Canada. They are yellow, buttery and utterly delicious. These potatoes have imparted the beautiful colour to the chops. The potatoes were pressure cooked with the skin. After they were cooked, the skin was peeled off with the potatoes passed through a ricer for a fluffy mash. Seasoned with just salt and no spices, they make a perfect enclosure to showcase and balance the spicy meat filling. Potato chops are usually prepared with beef mince but they taste yum with chicken mince too. The filling can be made ahead and brought to room temperature, which should be absolutely dry with no moisture. Preparing the chops can be labour-intensive but the end result is worth the effort. They are "incredibly scrumptious".
Potatoes should not be overcooked until the skin tears open with moisture seeping in. That's when you will have a mushy gooey mess. Overworking them by beating or mashing will make them sticky. When they are boiled, they develop swollen starch cells that rupture and release starch when mashed. They become gummy when more cells are ruptured. A ricer is a perfect and gentle tool to get lump free, fluffy mash. The potatoes should be passed through a ricer when they are warm or else are difficult to handle. Versatile, potatoes are tasty when added to any dish. They surely are memorable in a potato chop.
I have used Yukon gold potatoes that are available in Canada. They are yellow, buttery and utterly delicious. These potatoes have imparted the beautiful colour to the chops. The potatoes were pressure cooked with the skin. After they were cooked, the skin was peeled off with the potatoes passed through a ricer for a fluffy mash. Seasoned with just salt and no spices, they make a perfect enclosure to showcase and balance the spicy meat filling. Potato chops are usually prepared with beef mince but they taste yum with chicken mince too. The filling can be made ahead and brought to room temperature, which should be absolutely dry with no moisture. Preparing the chops can be labour-intensive but the end result is worth the effort. They are "incredibly scrumptious".
Potatoes should not be overcooked until the skin tears open with moisture seeping in. That's when you will have a mushy gooey mess. Overworking them by beating or mashing will make them sticky. When they are boiled, they develop swollen starch cells that rupture and release starch when mashed. They become gummy when more cells are ruptured. A ricer is a perfect and gentle tool to get lump free, fluffy mash. The potatoes should be passed through a ricer when they are warm or else are difficult to handle. Versatile, potatoes are tasty when added to any dish. They surely are memorable in a potato chop.
Potato Chops (Rissóis De Batata E Carne Picada)
(Yields 12)
Ingredients:
6 large 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 (picture below). Keep aside.
Filling
Ingredients:
1/2 kg minced meat (of your choice)
1/2 teaspoon turmeric powder
1 teaspoon chilli powder
1/2 teaspoon cumin powder
1/2 teaspoon clove powder
1 teaspoon cinnamon powder
1/2 teaspoon pepper powder
4 cloves of garlic (finely minced)
1/2-inch piece of ginger (grated)
1 large onion (chopped)
2 green chillies (chopped)
1 tomato (chopped)
1 tablespoon vinegar
2 tablespoons oil
handful coriander leaves (chopped)
1/2 cup water
salt
Method:
Season mince with salt and vinegar.
Heat oil in a pan, add onion and saute till light brown.
Then add garlic, ginger and fry for few seconds. The tomato goes in next. Cook till soft and pulpy. Add the spice powders and saute for few seconds before adding the mince. Break the mince down with the cooking spoon and blend well with the spices. Once the mince changes colour, add water. Cover and cook on medium heat till all the moisture evaporates and mixture absolutely dry. Check for seasoning. Shut off flame and sprinkle coriander leaves.
Alternatively, you can brown the meat first in its own fat omitting the use of oil and then add onion. Follow as above.
Transfer the filling in a sieve set over a bowl to drain off any excess fat. Ensure that filling is at room temperature before assembling.
Assembling
Ingredients:
2 eggs (beaten)
1 cup breadcrumbs or semolina (rava)
oil for shallow frying
Method:
Check the potato mash for seasoning and add salt if required. Take some mash in your left hand and make a well in the centre. Add a spoonful of mince 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.
Heat oil in a skillet for shallow frying.
Dip the potato chop in beaten egg, then coat with breadcrumbs and shallow fry till golden brown on both sides. Drain on absorbent paper towels. Serve warm.
Alternatively, you can dip the potato chop in beaten egg, coat with breadcrumbs or semolina, egg again and fry using extra oil in a skillet (see above picture).
Note:
(Yields 12)
Ingredients:
6 large 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 (picture below). Keep aside.
Filling
Ingredients:
1/2 kg minced meat (of your choice)
1/2 teaspoon turmeric powder
1 teaspoon chilli powder
1/2 teaspoon cumin powder
1/2 teaspoon clove powder
1 teaspoon cinnamon powder
1/2 teaspoon pepper powder
4 cloves of garlic (finely minced)
1/2-inch piece of ginger (grated)
1 large onion (chopped)
2 green chillies (chopped)
1 tomato (chopped)
1 tablespoon vinegar
2 tablespoons oil
handful coriander leaves (chopped)
1/2 cup water
salt
Method:
Season mince with salt and vinegar.
Heat oil in a pan, add onion and saute till light brown.
Then add garlic, ginger and fry for few seconds. The tomato goes in next. Cook till soft and pulpy. Add the spice powders and saute for few seconds before adding the mince. Break the mince down with the cooking spoon and blend well with the spices. Once the mince changes colour, add water. Cover and cook on medium heat till all the moisture evaporates and mixture absolutely dry. Check for seasoning. Shut off flame and sprinkle coriander leaves.
Alternatively, you can brown the meat first in its own fat omitting the use of oil and then add onion. Follow as above.
Transfer the filling in a sieve set over a bowl to drain off any excess fat. Ensure that filling is at room temperature before assembling.
Assembling
Ingredients:
2 eggs (beaten)
1 cup breadcrumbs or semolina (rava)
oil for shallow frying
Method:
Check the potato mash for seasoning and add salt if required. Take some mash in your left hand and make a well in the centre. Add a spoonful of mince 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.
Heat oil in a skillet for shallow frying.
Dip the potato chop in beaten egg, then coat with breadcrumbs and shallow fry till golden brown on both sides. Drain on absorbent paper towels. Serve warm.
Alternatively, you can dip the potato chop in beaten egg, coat with breadcrumbs or semolina, egg again and fry using extra oil in a skillet (see above picture).
Note:
- If desired, you can season the potato mash with some cumin powder, pepper powder, coriander leaves and salt.
