A comforting, savoury delight made of mashed potato enclosing half an egg that is covered with green chutney. The chop is shaped liked an egg, dipped in beaten egg, coated with breadcrumbs and deep fried. It has a crispy crunch with an outer bread coating, moist and delicious. Feels like a party in your mouth with the combination of potato, egg and chutney. Tempting and irresistible in appearance and taste, "incredibly scrumptious". Preparing the chops can be labour-intensive but the end result is worth the effort.
Do not overcook the potatoes until 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. Cooked potatoes should be passed through a ricer when they are warm or else they stick and are difficult to handle.
Potatoes are so versatile and tasty when added to any dish. They can be baked, fried, roasted, mashed, mixed in with other vegetables and meats. Rich in carbohydrates, fiber, minerals and vitamins. Low in calories too if cooked the healthier way. Presence of a small amount of vitamin A in potatoes maintains eye health and vision. Overall, potatoes are filled with nutrients and promote good health.
Do not overcook the potatoes until 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. Cooked potatoes should be passed through a ricer when they are warm or else they stick and are difficult to handle.
Potatoes are so versatile and tasty when added to any dish. They can be baked, fried, roasted, mashed, mixed in with other vegetables and meats. Rich in carbohydrates, fiber, minerals and vitamins. Low in calories too if cooked the healthier way. Presence of a small amount of vitamin A in potatoes maintains eye health and vision. Overall, potatoes are filled with nutrients and promote good health.
Potato Egg Chutney Chops
(Yields 8)
Ingredients:
8 medium-sized potatoes
1 teaspoon cumin powder
1 teaspoon pepper powder
1/2 cup coriander leaves (finely chopped)
4 large eggs (boiled)
1/2 cup breadcrumbs
oil for deep frying
1 egg (lightly beaten for coating)
salt
Chutney
Grind to a fine paste (with very little water)
1 cup fresh grated coconut
1 cup coriander leaves with tender stalks
4 long green chillies
2 large cloves of garlic
1 teaspoon cumin seeds
a pinch of sugar
a dash of lemon juice
salt
Method:
Peel boiled eggs and cut them into two halves. Set aside.
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). To the mash, mix in cumin powder, pepper powder, chopped coriander leaves and salt.
Take some mash and flatten on your left palm. Spread a spoonful of chutney and place half an egg with the yolk side facing down. Cover the top of the egg with another spoonful of chutney. Cover the egg with more potato mash ensuring to seal the edges first before shaping the chop into an egg. (I have displayed how it is done on the cutting board as I had to click pictures. You have to use your palm and not the cutting board.)
Continue the above procedure with the remaining mash and egg halves.
Heat oil in a pan for deep frying.
Dip each chop in beaten egg, then coat with breadcrumbs and deep fry till golden brown on all sides. Drain on absorbent paper towels. Serve warm.
(Yields 8)
Ingredients:
8 medium-sized potatoes
1 teaspoon cumin powder
1 teaspoon pepper powder
1/2 cup coriander leaves (finely chopped)
4 large eggs (boiled)
1/2 cup breadcrumbs
oil for deep frying
1 egg (lightly beaten for coating)
salt
Chutney
Grind to a fine paste (with very little water)
1 cup fresh grated coconut
1 cup coriander leaves with tender stalks
4 long green chillies
2 large cloves of garlic
1 teaspoon cumin seeds
a pinch of sugar
a dash of lemon juice
salt
Method:
Peel boiled eggs and cut them into two halves. Set aside.
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). To the mash, mix in cumin powder, pepper powder, chopped coriander leaves and salt.
Take some mash and flatten on your left palm. Spread a spoonful of chutney and place half an egg with the yolk side facing down. Cover the top of the egg with another spoonful of chutney. Cover the egg with more potato mash ensuring to seal the edges first before shaping the chop into an egg. (I have displayed how it is done on the cutting board as I had to click pictures. You have to use your palm and not the cutting board.)
Continue the above procedure with the remaining mash and egg halves.
Heat oil in a pan for deep frying.
Dip each chop in beaten egg, then coat with breadcrumbs and deep fry till golden brown on all sides. Drain on absorbent paper towels. Serve warm.
