Ground Chicken Potato chops
Making potato chop is an East-Indian tradition on festive dinners, weddings, and special occasions. Traditionally, minced beef is used but today we make these ground chicken potato chops.
Traditionally, plain potato is boiled and then mashed with salt and potato. This warm mashed potato is then immediately stuffed with cooked ground beef. This can be difficult sometimes depending on the type of potatoes you have, how dry your beef mince is cooked and how skilled you are with cooking. You can also make these with minced beef see my recipe for classic minced beef potato chops
Why make this recipe
With my method below you will never have to worry about mashed potato being too soft or find it difficult to wrap the beef again. I highly recommend you try this method and you will never go back to the old method again.
- Making the mashed potato ahead of time and chilling it in the fridge helps to firm the potato starch and absorb all its’ own moisture.
- The result is a nice chilled mashed potato base that is easy to work with and stuff with anything you fancy.
- Making the minced meat ahead of time and chilling it means any excess moisture gets absorbed into the beef.
- There are no juices dripping onto the potato anymore and yet the stuffing is moist, not dry.
- This gives a beautifully made potato chop that’s easy to handle when coating and frying.
- Frying these also becomes easier and the result is a beautifully made potato chop
Ingredients and substitutes
- Potatoes – Use old potatoes or wax potatoes. These will soak less moisture and become less soggy.
- Meat – I am using ground chicken but you can also use a combination of ground beef and lamb.
- Veggies – Make sure to chop the veggies really small so the filling is not too bulky.
- Coating – I coat the potatoes will flour, beaten eggs, and breadcrumbs. This will helps maintain the shape of the finished patty and prevent it from falling apart during frying.
Tips for Success
- Making the mashed potato ahead of time and chilling it in the fridge helps to firm the potato starch and absorb all its’ own moisture.
- The result is a nice chilled mashed potato base that is easy to work with and stuff with anything you fancy.
- Making the minced meat ahead of time and chilling it means any excess moisture gets absorbed into the beef.
- There are no juices dripping onto the potato anymore and yet the stuffing is moist, not dry.
- This gives a beautifully made potato chop that’s easy to handle when coating and frying.
- Frying these also becomes easier and the result is a beautifully made potato chop
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Making potato chop is an East-Indian tradition on festive dinners, weddings, and special occasions. Traditionally, minced beef is used but today we make these ground chicken potato chops.
Equipment /Tools
- Cutting Board
- Kitchen Knife
- Bowl
- Wooden spoon
- Skillet
Ingredients
Minced chicken
- ½ kg (1 lb) Ground chicken minced
- 2 tbsp Cooking oil
- 1 large Onions finely chopped
- 2 inch Fresh ginger grated
- 2 large Garlic cloves minced
- 1 large Tomatoes finely chopped
- 1 large Green Chillies finely chopped
- ¼ tsp Turmeric powder haldi
- ¼ tsp Garam masala
- ¼ cup Mint leaves pudina, finely chopped
- ½ cup Coriander leaves finely chopped
- 2 tbsp Lemon juice
- ½ tsp Kosher salt
- ½ tsp Black pepper
Mashed potatoes
- 1 kg (2 lbs) Potatoes old
- 1 tsp Sugar
- 1 tsp Kosher salt
- ½ tsp Black pepper
- 1/2 tsp Garam masala
Coating
- 2 Egg beaten
- 1 cup Flour
- 1 cup Breadcrumbs
- ½ tsp Kosher salt
- ½ tsp Black pepper
Frying
- ½ cup Cooking oil for shallow frying
Instructions
Mashed potatoes
- Boil – In a large pot boil the potatoes until fork tender. Peel and mash with a potato ricer or vegetable masher. Season with salt, pepper, garam masala, and sugar. Pro tip – a potato ricer will give smooth lump-free mashed potato.1 kg Potatoes, 1 tsp Sugar, 1 tsp Kosher salt, 1/2 tsp Garam masala, ½ tsp Black pepper
- Cool uncovered in the fridge until cold (4 hours or overnight). These potatoes can be made up to 2 days ahead. Pro tip – cooling in the fridge helps evaporate excess moisture
Minced beef
- Saute – In a large pan over medium heat add the oil and saute the onion, ginger, garlic, and chopped chilies until the onions are transparent.2 tbsp Cooking oil, 1 large Onions, 2 inch Fresh ginger, 2 large Garlic cloves, 1 large Green Chillies
- Chicken – Add ground chicken and stir on medium-high breaking it apart to prevent lumps. Then, add the tomatoes and spices. Mash the tomatoes with your spatula as much as you can.½ kg Ground chicken, 1 large Tomatoes, ¼ tsp Turmeric powder, ¼ tsp Garam masala
- Dry – Then, add the lemon juice, mint, and coriander leaves. Season with salt and pepper. Cook on high until all the water has evaporated and the mixture is fairly dry. Pro tip – drying the moisture is important otherwise it will make the mashed potato soggy.¼ cup Mint leaves, ½ cup Coriander leaves, 2 tbsp Lemon juice, ½ tsp Kosher salt, ½ tsp Black pepper
- Cool – Let cool completely. Place in the fridge for at least an hour or two. (or overnight)
Assemble
- Potato disc – Take a gold size ball of mashed potato in the palm of your hand. Flatten it into a disc about 4-inches in diameter.
- Fill – Place a tablespoon of minced chicken mixture in the center and fold the sides of the mashed potato over the filling making a patty. Use your fingers to smooth it out making sure there are no holes.Pro tip.– adding a little oil on your hands will help prevent the potato from sticking.
- Store – Place the prepared potato chops on a parchment-lined baking tray covered with a clean kitchen towel. Continue making all the potato chops until you have used all the mashed potato or beef filling. Pro tip – these can be kept in the fridge at this stage for up to a day. Make sure to keep them wrapped well to prevent cracking.
Fry the potato chops
- Coating – Use three flat plates or large bowls. – On one plate add the flour. Season with salt and pepper. -On the second plate beat the egg and season with salt and pepper. – And, on a third plate add the breadcrumbs. Season with salt and pepper. Pro tip – you can add some sesame seeds or finely chopped cilantro leaves to the breadcrumb mixture.½ tsp Black pepper, 2 Egg, 1 cup Flour, 1 cup Breadcrumbs, ½ tsp Kosher salt
- Coat – Light coat the potato chops with flour/. Then dip them in beaten eggs and finally in the breadcrumb mixture. Pro tip – use one hand to work with the dry ingredients and the other with the wet ingredients – this way it will be less messy.
- Fry – Heat 2 tbsp of oil in a large frying pan on medium heat. Gently place the chops in the pan and let cook for 2 minutes on each side using a flat spatula to turn gently. Pro tip – work gently so you don't ruin the shape of the potato chops. The filling and mashed potato are both cooked so all we need is color. So, keep the heat on medium to high.½ cup Cooking oil
- Drain – When lightly golden, remove them onto an absorbent paper towel to soak any excess oil.
Recipe Notes
- Making the mashed potato ahead of time and chilling it in the fridge helps to firm the potato starch and absorb all its’ own moisture.
- The result is a nice chilled mashed potato base that is easy to work with and stuff with anything you fancy.
- Making the minced meat ahead of time and chilling it means any excess moisture gets absorbed into the beef.
- There are no juices dripping onto the potato anymore and yet the stuffing is moist, not dry.
- This gives a beautifully made potato chop that’s easy to handle when coating and frying.
- Frying these also becomes easier and the result is a beautifully made potato chop
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Nutrition Information
Calories: 371kcal | Carbohydrates: 37g | Protein: 18g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 65mg | Sodium: 621mg | Potassium: 822mg | Fiber: 5g | Sugar: 3g | Vitamin A: 370IU | Vitamin C: 21.9mg | Calcium: 92mg | Iron: 6.6mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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