Aloo Chop
Equipment
- Pan
- Potato masher
- Bowl
- Plate
- Refrigerator
- Frying Pan
- Skillet
- Shallow dish
- Slotted spoon
- Kitchen Paper
- Paper towel
Ingredients
- 500 g Potatoes (3 medium)
- 1/2 teaspoon White Pepper ground
- Nutmeg pinch of ground
- 1 tablespoon Coriander (Cilantro) leaves chopped
- 2 Eggs
- 120 g Breadcrumbs (3/4 cup) dried
- Vegetable oil for shallow-frying
- Salt
For the filling
- 2 tablespoons Vegetable oil
- 2 tablespoons Butter
- 60 g Onions (1/3 cup), chopped
- 8 Garlic cloves, chopped
- 1 Ginger 2.5-cm / 1-inch piece fresh, peeled and chopped
- 4 Green chillies de-seeded and chopped
- 450 g Lamb minced (ground)
- 2 teaspoons Lemon juice
- Basil leaves generous pinch of, chopped
- Green Cardamom pinch of ground
- Cloves small pinch of ground
- Cinnamon small pinch of ground
- 50 g Cheese (1/2 cup), grated
- 1 teaspoon Tabasco sauce
Instructions
- Cook the potatoes in a large pan of boiling water for 20 minutes, or until soft. Drain and allow to cool. When cool, peel off the skins and return the potato to the pan. Mash with a potato masher.
- Put the mashed potatoes, white pepper, nutmeg, and coriander in a large bowl, season with salt, and mix well. Divide into 16 equal portions and roll into balls. Put the balls on a large plate, cover, and allow to chill in the refrigerator for 15 minutes.
- To make the filling, heat the oil and butter in a frying pan (skillet) over medium heat, add the onions and garlic, and stir-fry for about 2 minutes, or until the onions are translucent. Add the ginger and chillies and stir-fry for a further 3-4 minutes, or until the onions are golden.
- Add the lamb, season with salt, and stir-fry for about 7-8 minutes, or until the lamb is cooked, sprinkling over a little water, if necessary, to prevent the lamb from sticking to the pan. Stir in the lemon juice, basil, and ground spices, then season with salt. Remove from the heat and allow to cool slightly.
- When the filling has cooled slightly, add the cheese and Tabasco and adjust the seasoning, if necessary. Mix well and divide into 16 equal portions.
- With damp hands, flatten each potato ball to make round patties, then place a portion of the filling in the middle, roll into balls again to enclose the filling, and then flatten into 2-cm / 3/4-inch thick oval patties, making sure that the filling does not ooze out. Put on a large plate, cover, and allow to chill for 15 minutes.
- Put the eggs in a shallow dish and beat lightly. Spread the breadcrumbs out on a large plate. Remove the patties from the refrigerator and dip them first into the beaten eggs and then roll in the breadcrumbs until evenly coated.
- Heat enough oil for shallow-frying in a frying pan over medium heat.
- Working in batches, add the patties and shallow-fry, turning once, for about 3 minutes on each side, or until golden brown. Remove with a slotted spoon and drain on kitchen paper (paper towels).
Video
Nutrition
Serving: 4gSodium: 637mgCalcium: 208mgVitamin C: 35mgVitamin A: 431IUSugar: 5gFiber: 6gPotassium: 937mgCholesterol: 192mgCalories: 754kcalTrans Fat: 1gSaturated Fat: 25gFat: 47gProtein: 32gCarbohydrates: 51gIron: 5mg
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