Potato Chop
12 servings
- 1 kg potatoes
- 2 tablespoons butter
- 225 g( 8 oz)ground meat
- ½ cup chopped onion
- 1 teaspoon ground black pepper
- 4 boiled eggs, chopped
- 4 green chilies, chopped
- 2 tablespoons chopped mint or coriander leaves
- 1 egg
- 1 cup crumb of toast
- Or for frying
- Salt to taste
Boil the potatoes, peel
and mash. Mix in butter half of the black pepper and salt.
 |
| potato |
Heat 3 tablespoons of
oil, suite the onion, add the bay leaf, cinnamon and green chilies and fry
until onion in golden brown.Take out the onion straining out oil. Leave to
cool.
 |
| potato chop |
In the remaining oil add
the meat, ginger black pepper, salt and ½ cup of water. Cook meat over a low
heat. Fry meat until oil separates. Add the fried oinion, green , chilies,
coriander leaves and black pepper. Stir and remove from heat. Leave to cool.
Divide the potatoes and
meat into 16 equal portions. Stuff potatoes with meat, make round and oval
shape as you desire. Dip into the beaten egg and cover with crumb of toast.
Leave to rest for an hour preferably in the refrigerator .
Heat oil in a wok to a
sizzling temperature. Fry the chops golden brown 3-4 at a time. Remove on a
kitchen absorbent paper.
Finally:Serve at tea or lunch.
