Narciso’s Potato Chops
Ingredients
Mince Filling
250g lean beef or chicken mince
1 Onion chopped finely
1 cup peas or mixed frozen vegetables
1 tsp Garlic minced finely
1 tsp Ginger minced finely
½ bunch fresh coriander chopped finely
½ tsp Turmeric
1 tsp Coriander powder
½ tsp Cumin powder
½ tsp Pepper
1 tsp Vinegar or 1 tbsp lemon juice
½ tsp Salt
Potato Casing
6 large potatoes peeled and quartered – boil in salted water and mash
Salt to taste
1 cup golden breadcrumbs
2 eggs beaten
Cooking oil to fry
Cooking Steps
Step 1
Sauté the onion, garlic, ginger, in a little oil for 2 to 3 minutes until the onions become translucent. Add the ground meat and sauté until no longer pink.
Add all the spices and season with salt and pepper. Add a ¼ cup of water, cover and cook until the mince is almost done.
Add the frozen vegetables and chopped coriander, add vinegar, salt and cook covered till the vegetables are tender. Remove the lid and cook until the mince is dry. Leave to cool and if possible, place the mince in the fridge for an hour as it makes it easier to work.
Step 2
Boil the potatoes, mash and add salt to taste. Mix well.
Step 3
Wet your hands, take a golf ball size of the mashed potato into the cup of your hand, flatten and press in the middle to form a bowl.
Place a heaped teaspoon of the mince in the hollow and with moist fingers on the other hand, fold in the edges of the potato bowl and seal well to form a ball.
Step 4
Get 2 small bowls, in one beat up 2 eggs and in the other add golden breadcrumbs.
Roll the potato ball first into the beaten egg and then roll in the breadcrumbs in the other bowl covering evenly.
Then flatten and shape into a round cutlet with a blunt knife. Repeat with all.
Step 5
Keep in the fridge for 5 minutes to firm up.
Shallow fry until golden brown on each side and serve.
To freeze place individual fried potato chops on a flat tray. Freeze then pack into freezer bags until required. To reheat, place the chops on a baking tray in a pre heated oven 180c for 20 minutes.