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Meat Stuffed Mashed Potato - 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.
Course Appetizer, Side Dish
Cuisine East-Indian, Indian
Keyword East-Indian recipes, ground beef, mashed potato, minced meat, potato chops
Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 1 hour
Total Time 2 hours
Servings 8 servings
Calories 371kcal
Cost $20

Equipment

  • Cutting Board
  • Kitchen Knife
  • Bowl
  • Wooden spoon
  • Skillet

Ingredients

Mincemeat filling

  • ½ kg 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 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
US Customary - Metric

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.

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

Nutrition

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