They taste best if served hot with some tomato ketchup. They also keep well, refrigerated. All you do, is pop them in a pan, cover and let it heat through on a low flame before serving. These chops are a good option to consider as travel food for a road trip.The crumb coating gives this a nice crunchy exterior.
Potato Chops
1/2 a recipe of Beef Mince (You can substitute mutton mince, if you don’t eat beef)
4-5 medium potatoes, boiled, peeled and mashed
Salt to taste
1/4 tsp cumin powder
A pinch of turmeric powder (optional)
1 tbsp fresh coriander leaves, chopped
1 egg
Bread crumbs
Vegetable oil, for frying
Make half a portion of beef mince and keep aside. This should come down to room temperature before you proceed with this recipe.
Boil the potatoes only when you are ready to make the chops you need to work when the potatoes are still warm. Cold potatoes make handling difficult.
Peel and mash the potatoes well. Make sure there are no lumps. Add salt to taste, cumin powder, turmeric powder and coriander leaves and using your hands mix well to ensure all the spices and herbs are evenly distributed. Feel free to adjust the quantities of the spices and herbs used to suit your taste.
Take a portion of the mashed potato, the size of a tennis ball, roll into a ball and flatten to form a thick disc on the palm of your hand. Place a spoon of the mince in the center and bring the sides of the potato disc up and over the filling to cover it well. Make sure that no mince is sticking out. If you feel the need to add more potato to it, feel free to do so. The mashed potato merges well. Shape it to form a patty and keep aside. Continue till you’ve used up all the mashed potato.
Crack an egg in a shallow bowl, wide enough to fit the chops. Beat well to incorporate the white and the yolk.
Pour some bread crumbs onto a plate and keep it ready. I have a little assembly line going for this, starting with the chops at one end, followed by the bowl with the beaten egg, the bread crumbs and a plate lined with some absorbent kitchen paper at the other end.
Heat some oil in a pan.
Briefly dip a chop in the egg and turn over, making sure it coats the chop well.
Dredge it through the bread crumbs making sure the potato chop is well coated. This is what will give it a good crunch.
Carefully place in the pan with the heated oil and shallow fry till it takes on a nice golden brown color. Turn and let the other side fry as well till it gets golden brown.
Carefully take it off the pan and place on some kitchen paper to drain out any excess oil.
NOTE: You don’t need to fry these one at a time, place as many as your pan can accommodate, making sure theres a little space between them to help you turn these over.
Here’s what it looks like on the inside –
Enjoy!!!
This recipe is linked to –
What’s Cookin’ in the Kitchen
Feed Me Tweet Me Follow Me Home
Friday Potluck
Fat Camp Friday
Beef Mince with Potatoes and Peas – a.k.a Beef Kheema
So you see, when they come over for a meal, I have pretty high standards to live up to. One dish, I know for sure, I make much better than both of them do, is a minced beef with potatoes and green peas. Today, I’m going to share that recipe with you. I love this preparation.
Here are some serving options –
- with fresh bread
- in a toasted sandwich
- with plain rice
- with a wheat chapati, naan or roti
- in a tart shell
- within puff pastry layers
- in a potato chop
- with a lovely pulao
- over some pasta
- as a pizza topping
- …. and many more
Beef Mince with Potatoes and Green Peas
1/2 kilo minced beef, (I pick up lean meat)
1 large or 2 medium sized onions, finely chopped
2 tsp ginger garlic paste
2 green chillies, finely chopped
5-6 curry leaves
1″ cinnamon
6 cloves
5-8 black pepper corns, whole
2 tbsp vegetable oil
1 potato, cubes
1/3 cup green peas
3 tbsp. Worcestershire sauce
Salt, to taste
1/2 tsp turmeric powder
1-1 1/2 tsp red chilly powder
1 1/2 tsp garam masala powder
2 tbsp fresh coriander leaves, chopped
Heat the oil in a large vessel. Carefully tip in the cinnamon stick, cloves and pepper corns. When they warm up and release their flavors, add the curry leaves and let it sputter. Be careful not to burn it.
Add the onions and green chillies and sauté till the onions have softened, stirring to avoid burning.
Add the ginger garlic paste and let it fry off for a couple of minutes, stirring well to make sure it doesn’t stick to the bottom of the vessel and burn.
When the onions have slightly browned, add the turmeric powder, red chilly powder and garam masala powder. Still well and let the spices fry out for a few seconds.
Add the minced beef, and sear it well on a medium high heat, till it browns, stirring well.
When you see that all of it has browned, (no pink patches should be visible) and it has released some of its juices, add salt to taste and the Worcestershire sauce. Add the cubed potatoes and green peas. Stir well and let it cook for about a minute or so.
Add about a cup of water to the pot. Let it come to a boil. Cover and simmer till the meat is cooked. If you see that there’s too much liquid left in the pot after the meat has cooked completely, cook uncovered on a medium heat till the liquid has been absorbed, stirring occasionally.
Lastly add the chopped coriander leaves and stir it in.
Enjoy it hot!!!
This recipe is linked to –
Full Plate Thursday
What’s Cooking Thursdays
Thrilling Thursday
Its a Keeper
Healthy Spring Rolls
To be honest, I was pressed for time when I made these and hadn’t really planned on making them. So I had to make do with whatever I had on hand and improvise as I went along. I didn’t have a dipping sauce at hand and didn’t have the time to whip one up at the last minute. The next time I make these, I think I’ll make the sauce in advance. Anyway, I knew there had to be something saucy to go with the rolls. So what I did was, combine a cocktail sauce that I use for my shrimp cocktail with these rolls. You could think of these as shrimp cocktails in a wrapper =o) I was quite happy with the way they turned out and I plan on serving these at the next party or family gathering, whichever comes first.
Healthy Spring Rolls
4 sheets of Rice paper
A few prawns, peeled, de-veined and boiled for a few minutes with a pinch of salt till tender
Some iceberg lettuce, chopped fine
A carrot, julienned
A cucumber, julienned
A few fresh coriander leaves whole
2-3 tbsp Mayonnaise
1 tsp tomato sauce/ketchup
A few drops of Tabasco sauce
Salt, to taste
Freshly crushed black pepper, to taste
The trick to assembling these well, is to prep everything and keep it ready.
For the cocktail sauce, mix the mayonnaise, ketchup and Tabasco sauce in a bowl. Taste and adjust the flavors to your linking. If you like a hit of spice, you can use a tomato-chilly sauce and some extra Tabasco sauce.
Cut up all the veggies and keep aside.
I slit my prawns in half, lengthwise, like Candace suggested.
To assemble the rolls –
Place warm water in a shallow dish large enough to fit your sheets of rice paper.
Dip the sheets of rice paper in the water for a few seconds till they have softened and then place them on a flat tray or cutting board.
Place the ingredients prepped for the filling in the center. I placed the coriander leaves first, I like how they look through the wrappers. Place the veggies and prawns. Season with a light sprinkle of salt and pepper. Spoon some of the cocktail sauce over the filling and roll the wrapper tightly to form a spring roll.
Just to give you an idea I included the first sheet I rolled. It wasn’t rolled snug enough.Its the first one on the left. I wrapped the others tighter and I think they look so much better than the first one.
I hope these instructions can be understood. I now realize that it would have been simpler if I had pictures for each step. In any case, you can visit Candace’s blog for a step by step pictorial demo. Her spring rolls are really pretty.
Enjoy!
This recipe is linked to –
A Little Birdie Told Me
Hearth and Soul
Tasty Tuesdays
Tuesday Night Supper Club
Tuesday’s at the Table
Delectable Tuesday
Tasty Tuesday
Recipes I Can’t Wait to Try
What’s On the Menu Wednesday
Real Food Wednesday
A Glimpse of Spring – A Basket of Flowers Cake
It is a heart shaped cake with a basket weave pipping to resemble the basket, dotted with gumpaste daisies and royal icing pipped leaves, finished off with a bow made out of curling ribbon.
Caldeirada or Goan Fish Stew
Homemade Doughnuts – Three ways
My Meatless Mondays
Mangia Mondays
The Homespun Bake Shop
Not Baaad
Made it on Monday
Ice Tea – The Lemon and the Strawberry way
In my part of the world, summer is upon us in all its glory. Sometimes I think that besides a couple of weeks that we can call the monsoon and an even shorter time span that we call winter, what we experience is varying degrees of summer. How I long for colder weather. Anyway, to help deal with the heat levels around here, we make a good pitcher of Ice Tea. We’ve tried a couple of flavors and I think they’re simply lovely. We’ve also sampled the ready powdered stuff that you get, brands like Lipton and Nestea and stuff, but let me tell you, there’s nothing better than the real deal. It takes a few minutes more to make, but its so worth it.
What’s on the Menu Wednesday
Real Food Wednesday
Works for me Wednesday
Delicious Dishes
This Week’s Cravings
Seasonal Indulgence – Series Summer Coolers
Easter goodies #4 – Marzipan Petit Four Easter Eggs
I’ve added one of my favorite marzipan recipes. Click here to view it.
This fun idea is linked to –
Crafty Soiree
The Homespun Bake Shop
Sweets for a Saturday
Meals on Monday
Easter Party
Easter goodies #3 – Marzipan Easter Eggs
These are pictures of some of the marzipan Easter eggs I’d made a few years ago. The ones I made last year turned out really pretty, but true to my silly procrastinating self, I waited to make these at the last minute, took way too much time making them pretty packages and didn’t have the opportunity to get any pictures. As luck would have it, the people who had ordered them oooh’d and aaah’d about them but they didn’t have any pictures either. Well, all I can say is lesson learnt. This year there will be pictures!
Back to the Easter eggs, these are made of marzipan with Royal icing piping and fondant flowers.
In my next Easter Goodies post, I’ll show you a tiny twist on these delightful treats!
I’ve added one of my favorite marzipan recipes. Click here to view it.
This post is linked to –
Crafty Soiree
The Homespun Bake Shop
Sweets for a Saturday
Meals on Monday
Easter Party
Franzipan: My mum-in-laws recipe
Franzipan
For the pie crust –
250 gms all purpose flour, sieved
125 gms cold butter, cubed
Mix the cold butter and flour till it becomes crumbly.
Add a little cold water at a time and knead lightly to form a dough.
Wrap in cling film and refrigerate for ½ hour.
Roll out.
Place it in the pie pan and pierce it with a fork to help the steam escape.
Bake at 180º till lightly brown.
4 oz superfine sugar
4 oz cashewnuts, ground
1 oz flour
2 eggs
Method –
Melt butter over low heat.
Whisking well, add sugar and cashewnuts. Mix till it is well combined.
Take off heat and add the eggs. Mix well.
Bake in a baked pastry shell for 25 minutes at 180ºC.
Enjoy!!!
Here’s a peek at what the inside looks like –
This recipe is linked to –
Sweet tooth Friday
Sweets for a Saturday
Decidedly Healthy or Horridly Decadent