Visit the home of a Roman Catholic from India - whether back in their home country or abroad - and you're most likely to be presented with plump, round mince stuffed potato patties referred to as potato chops. Although there is an ongoing debate whether it belongs to the Portuguese-influenced Goan Catholic cuisine (from the coastal state of Goa) or East Indian cuisine (in India East Indians refer to Roman Catholics from the Mumbai area), few can deny this delicious combination of meat and potatoes is a match made in heaven.
Lovingly made by grandmothers and mothers during special occasions like birthdays and anniversaries or religious feasts, each home cook has their own secret recipe that is passed down from generation to generation. A newer version of the potato patty stuffed with prawns and onions has also become popular in recent years, but here is a recipe for the traditional beef mince filled variety that is hit with westerners as well because of its delicate flavour.
Ingredients
Makes 12 to 14 chops depending on the size
For the casing
- 2 ¼ cups potatoes, boiled, skinned and mashed smooth with salt
For the filling
- 250g beef mince
- 4 large onions, chopped finely
- 2 green chillies, deseeded and chopped finely
- 6 garlic cloves, chopped finely
- 1" fresh ginger, chopped finely
- 2 tbs fresh cilantro, chopped finely
- 1 tbs fresh mint, chopped finely
- juice of one lime
- oil for frying
- breadcrumbs
- 1 egg, beaten lightly
- salt and pepper to taste
- Heat a teaspoon of oil in a casserole and add the chopped onions. Fry the onions until they caramelise lightly.
- Then add the ginger, garlic, green chillies and continue to fry the mixture until fragrant, about two to three minutes.
- Turn up the heat. Now add the mince, salt and pepper to taste and fry the meat until browned lightly. Lower the heat and continue to cook the meat until all the water released has evaporated. When cooked through, remove from the heat and toss with the herbs and lemon juice. Set aside to cool until needed.
- Take a portion of the cooled mashed potato (about the size of a ping pong ball) and flatten it to form the shape of your palm (it should be about ¼ inch thick). If the potato is too sticky grease your palm with some oil. Cup your palm a little to form a pocket.
- Add a tablespoon and a half of the cooled mince mixture to the centre of the flattened potato pocket. Enclose the filling by drawing up the sides of the potato and cover the filling completely so no minced meat is visible. Continue the same process with the rest of the mashed potato and mince.
- Heat a generous amount of oil in a wide frying pan. Roll each of the potato chops in some egg and then breadcrumbs before frying until the each potato chop is golden brown.
- Serve hot with a side salad or home-made chilli sauce.
