Chicken Stuffed Potato Pancakes
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 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
About 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
- Cutting Board
- Kitchen Knife
- Wooden spoon
For the minced meat
- 1/2 kg (1.1 lb) Ground chicken minced
- 1 cup (1 cup) Onions chopped
- 1/2 tbsp (1/2 tbsp ) Ginger grated
- 1 tbsp (1 tbsp) Garlic minced
- 1 cup (1 cup ) Tomatoes chopped
- 3 tbsp (3 tbsp) Green Chillies
- 1/2 cup (1/2 cup) Mint leaves pudina
- 1/2 cup (1/2 cup ) Coriander leaves
- 2 tbsp (2 tbsp ) Lemon juice
- 2 tbsp (2 tbsp ) Cooking oil
- 1/4 tsp Turmeric haldi
- 1/4 tsp Garam masala
- 1/2 tsp (1/2 tsp) Salt
- 1/2 tsp (1/2 tsp) Ground pepper
For the mashed potatoes
- 1 kg (1 kg) Potatoes old
- 1 tsp (1 tsp) Sugar
- 1 tsp (1 tsp) Salt
- 1/2 tsp (1/2 tsp) Garam masala
- 1 (1 ) Egg
- 1/2 cup (1/2 cup ) Flour
- 1 cup (1 cup ) Breadcrumbs
- 1/2 cup (1/2 cup) Cooking oil for shallow frying
- Finely chop the onions, chillies, tomatoes, garlic and ginger
- Boil potatoes until fork tender
- Peel and mash with a potato ricer
- Season salt and pepper. Add sugar.
- Cool in the fridge for at least 4 hours (or overnight)
- Saute onions, ginger, garlic. chilies in cooking oil until lightly browned
- Add the turmeric then the ground/minced chicken – cook until brown
- Then add tomatoes – cook until all the water is evaporated
- Add the garam masala, lemon juice, mint leaves and coriander leaves.
- Season with salt and pepper
- Let cool completely. Chill in the fridge for an hour (or overnight)
Make potato chops
- Take a gold size ball of mashed potato on the palm of your hand
- Spread into a thin layer making a hollow in the center
- Place a tablespoon of minced chicken in the center
- Fold the sides of the mashed potato over making a patty
- Do the rest until you have used up all the mashed potatoes. (these can be kept in the fridge at this stage for up to a day – covered)
Fry the potato chops
- Lightly coat the potato chops with flour
- Then dip them in beaten eggs
- Finally, coat them with bread crumbs (these can be kept in the fridge at this stage for up to a day as well)
- Shallow fry them on medium high heat until lightly golden on all sides.
- Place them on a paper towel to soak any excess oil.
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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