Potatoes are so versatile and tasty when added to any dish. They surely are memorable in a potato chop, which are savoury patties enclosing either a spicy meat or prawn mixture. Delightful, soft and literally melt-in-the-mouth. The exterior has a crispy crunch with the breadcrumb or semolina coating surrounding the moist potato layer. When filled with prawns cooked in an aromatic green masala, the chops are absolutely delicious. Served as an appetizer or with the main meal. You can never stop at eating just one.
The potatoes were pressure cooked with the skin. After they were done, 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 prawn filling. Preparing the chops can be labour-intensive but the end result is worth the effort. They are "incredibly scrumptious".
Do not overcook the potatoes till the skin tears open with moisture seeping in. That's when you will have a mushy gooey mess. Overworking the potatoes by beating or mashing will make them sticky. When potatoes are boiled, they develop swollen starch cells. These cells rupture and release starch when mashed. The potatoes 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 they get stuck and difficult to handle.
The potatoes were pressure cooked with the skin. After they were done, 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 prawn filling. Preparing the chops can be labour-intensive but the end result is worth the effort. They are "incredibly scrumptious".
Do not overcook the potatoes till the skin tears open with moisture seeping in. That's when you will have a mushy gooey mess. Overworking the potatoes by beating or mashing will make them sticky. When potatoes are boiled, they develop swollen starch cells. These cells rupture and release starch when mashed. The potatoes 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 they get stuck and difficult to handle.
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Potato Chops With Prawns (Green Masala)
(Yields 12)
Filling
Ingredients:
1/2 kg small prawns (shelled and deveined)
1 large onion (chopped)
2 green chillies (chopped)
1 large tomatoes (chopped)
1/2 teaspoon turmeric powder
dash of lime juice
a handful of coriander leaves (chopped)
2 tablespoons oil
salt
Grind to a fine paste (with very little water)
1 cup coriander leaves
4 long green chillies
4 large cloves of garlic
1/2-inch ginger
10 whole black peppercorns
1/2 teaspoon cumin seeds
Method:
Wash prawns, season with salt and set aside. If prawns are large, cut into small pieces.
Heat oil in a pan and saute the onion until soft. Stir in the tomato and once pulpy, fry the ground paste well. Add the green chillies, turmeric powder and prawns. Mix and cook until mixture is dry with no moisture. Sprinkle lime juice and add salt.
Garnish with coriander leaves and allow to cool.
Potatoes
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.
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 prawn mixture 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 or semolina and shallow fry till golden brown on both sides. Drain on absorbent paper towels. Serve warm.
Note:
(Yields 12)
Filling
Ingredients:
1/2 kg small prawns (shelled and deveined)
1 large onion (chopped)
2 green chillies (chopped)
1 large tomatoes (chopped)
1/2 teaspoon turmeric powder
dash of lime juice
a handful of coriander leaves (chopped)
2 tablespoons oil
salt
Grind to a fine paste (with very little water)
1 cup coriander leaves
4 long green chillies
4 large cloves of garlic
1/2-inch ginger
10 whole black peppercorns
1/2 teaspoon cumin seeds
Method:
Wash prawns, season with salt and set aside. If prawns are large, cut into small pieces.
Heat oil in a pan and saute the onion until soft. Stir in the tomato and once pulpy, fry the ground paste well. Add the green chillies, turmeric powder and prawns. Mix and cook until mixture is dry with no moisture. Sprinkle lime juice and add salt.
Garnish with coriander leaves and allow to cool.
Potatoes
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.
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 prawn mixture 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 or semolina and shallow fry till golden brown on both sides. Drain on absorbent paper towels. Serve warm.
Note:
- If potatoes are overcooked and the mash is wet and difficult to handle, add a couple of tablespoons or 1/4 cup all-purpose flour. Thus, making the mash easy to mould and fill.
