Ground Beef Potato Chops
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, have festive dinners, and definitely for wedding meals. You can make these as 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.
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.
Ingredients and substitutes
- Potatoes – Use old potatoes or wax potatoes. These will soak less moisture and become less soggy.
- Meat – I am using ground beef but you can also use a combination of ground beef and lamb. And, of course, ground chicken works just as well.
- 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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Meat Stuffed Mashed Potato – Potato Chops
Print Pin RateCalories: 371kcal
$20
Adjust Servings Here: 8 servings
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.
Equipment /Tools
- Cutting Board
- Kitchen Knife
- Bowl
- Wooden spoon
- Skillet
Ingredients
Mincemeat filling
- ½ kg (1 lb) Minced meat beef
- 2 tbsp Cooking oil
- ½ tsp Cumin seeds
- 1 cup Onions finely chopped
- 2 inch Fresh ginger grated
- 4 large Garlic cloves finely minced
- 1 small Tomato finely diced
- 1 medium Green Chilli finely chopped (optional)
- 10 Mint leaves pudina – finely chopped
- 1/2 cup Coriander leaves chopped
- 2 tbsp Lemon juice
- ½ tsp Salt
- ½ tsp ( ) Ground black pepper
Mashed potatoes
- 1 kg (2 lb) Potatoes
- 1 tbsp Sugar
- 1 tsp Salt
- ½ tsp Ground white pepper or black
- ½ tsp Garam masala
Coating
- ½ cup Flour
- 1 large Egg
- 1 cup Breadcrumbs
- ½ cup Cooking oil for shallow frying
- ½ tsp Salt
- ½ tsp Black pepper
Instructions
Prepare 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, and sugar. Pro tip – a potato ricer will give smooth lump-free mashed potato.
- 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 cumin seeds. Saute the onion, ginger, garlic, and chopped chilies until the onions are transparent.2 tbsp Cooking oil, 1 cup Onions, 2 inch Fresh ginger, 4 large Garlic cloves, 1 medium Green Chilli, ½ tsp Cumin seeds
- Beef – Add ground beef or mince meat 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 Minced meat, 1 small Tomato
- 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.10 Mint leaves, 1/2 cup Coriander leaves, 2 tbsp Lemon juice, ½ tsp Salt, ½ tsp Ground 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.1 kg Potatoes, 1 tbsp Sugar, 1 tsp Salt, ½ tsp Ground white pepper, ½ tsp Garam masala
- Fill – Place a tablespoon of minced beef 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.
Coat and fry 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 cup Flour, 1 large Egg, 1 cup Breadcrumbs, ½ tsp Salt, ½ tsp Black pepper
- 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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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
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.
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
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.