Meat stuffed Indian Potato Pancakes
These potato chops are an East-Indian classic appetizer or side dish. Seasoned mashed potato is wrapped around cooked minced beef before being pan-fried to golden. A surprisingly simple and easy recipe to make with a few extra steps that are definitely worth the effort.
The classic potato chop is a labor of love. It looks impressive and is often made to entertain guests, festive dinners and definitely for weddings. 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 make these with minced chicken as well see my recipe for Ground Chicken 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
Meat Stuffed Mashed Potato - Potato Chops
Print Pin RateEquipment /Tools
- Cutting Board
- Kitchen Knife
- Bowl
- Wooden spoon
- Skillet
Ingredients
For the minced meat
- ½ kg (1.1 lb) Minced meat beef
- 1 cup (1 cup) Onions chopped
- ½ tbsp (½ tbsp ) Ginger grated
- 1 tbsp (1 tbsp) Garlic minced
- 1 cup (1 cup ) Tomatoes chopped
- 3 tbsp (3 tbsp) Green Chillies
- ½ cup (½ cup) Mint leaves pudina
- ½ cup (½ cup ) Coriander leaves
- 2 tbsp (2 tbsp ) Lemon juice
- 2 tbsp (2 tbsp ) Cooking oil
- ½ tsp (½ tsp) Salt
- ½ tsp (½ tsp) Ground pepper
For the mashed potatoes
- 1 kg (1 kg) Potatoes old
- 1 tsp (1 tsp) Sugar
- 1 tsp (1 tsp) Salt
- ½ tsp (½ tsp) Garam masala
For coating
- 1 (1 ) Egg
- ½ cup (½ cup ) Flour
- 1 cup (1 cup ) Breadcrumbs
- ½ cup (½ cup) Cooking oil for shallow frying
Instructions
- Finely chop the onions, chillies, tomatoes, garlic and ginger
Prepare potatoes
- 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)
Minced beef
- Saute onions, ginger, garlics. chillies in cooking oil until lightly browned
- Add ground/minced beef - 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. Place in the fridge for at least an hour or two. (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 beef 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 for up to a day - covered)
- 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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Nutrition Information
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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Cherryl Bride
Hi Veena
I was wondering if there are places where a person could buy bottle Masala from? I’m originally from Bandra my family migrated to Australia 52 yrs ago and I miss the curries my Gran used to make and look forward to sharing it with my grandchildren
Veena Azmanov
Hey Cherryl. I'm sure there are East Indian ladies in Australia who make bottle masala and sell locally. I know that's how people in the US get their bottle masala because they cannot take it into the country. Perhaps, you should look locally. I know how you feel. I pick a big batch from my sister every time I go back to India because it's hard to make it here for me too.
sarita
Hi Veena,
I love potato chops and mince.
potato chops - I could never form them well. Your tips were spot on. I got perfect chops - quick and easy.
Mince - tried 2 dozen recipes but somehow my husband did not like them. I made mince with ground masala. He loved it. 🙂
Query : stir fry recipes look so easy but I don't get them right. I have a 12" carbon steel wok.(does not say uncoated like your post) - the flat surface is 5.5 inches. For a stir fry with 2 pounds chicken, have to stir fry in 5 to 6 batches, using 1 tablespoon oil each time?
In the quick chicken stir fry with peppers u mention use a saute pan but not non stick. not sure what this is.
thanks
Veena Azmanov
Sarita. Thank you for the lovely feedback. Made my day. For Stir fry, I use a non-stick pan and you can use it for the pepper stir fry too. The trick with wok is to make sure it is really really hot so things will not stick. I usually would do a little over a pound at a time in stir fry.