This dish is a little time consuming, so I usually break up the prep into 2 parts. 1 part is preparing the Minced Meat Filling in the morning and then frying it in the evening.
For the Meat Filling
1/2 kg Minced meat
2 green chilies - finely chopped
3 cloves of garlic - chopped
1 large lemon
2 medium onions - chopped
Handfuls of Cashews - roughly broken into small pieces
Bread crumbs (2 slices)
1 tsp Turmeric Powder
1.5 tsp Coriander Powder
1/2 tsp Chili powder
1/2 tsp Garam Masala
Salt to taste
4 large Potatoes ( boiled and mashed)
1.5 tsp chili flakes
1 tsp Freshly ground Black Pepper
Salt to taste
1 egg - well beaten
Olive Oil for frying
Cook the minced meat in a double boiler pressure cooker and keep aside.
|RAW MINCED MEAT|
|COOKED MINCED MEAT|
Prep all the ingredients for the Meat filling.
Saute the onions, chilies and garlic in a deep pan till they are browned.
Add the cooked mince to this and set the heat to medium.
Add the spices and the cashews. Mix well.
Next, squeeze the juice of 1 large lemon to this.
Depending on the consistency of the miced meat, add the breadcrumbs. Mix well.
Transfer to a bowl and keep aside.
Next, boil and mash the potatoes and season with chili flakes, pepper and salt.
Shape the mashed potatoes into rounds about 2 1/2 inches in diameter and 1/2-inch thick.
Lift one round onto the palm of your hand and make a shallow indentation in the center.
Add 1 tablespoon minced meat filling.
Gently fold the sides of the mash over the mince filling until it is completely covered.
Gently flatten into a disk. Repeat with remaining potatoes and filling.
Dip each chop into the whisked egg, then transfer to a clean large plate.
Heat oil in a medium non-stick skillet over medium heat until shimmering. Slide the potato chops gently into the oil and fry on each side until lightly golden brown, about 1 minute on each side.
Drain on paper towel-lined plate and serve.