Potato Degree Chops With Beef Mince

Recipe by
Total Time:
1.5 hours
Serves:2
Rated 5 based on 100 votes
5
Cuisine: Asian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

Take a look at more Snacks Recipes. You may also want to try Healthy Rosemary Oatcakes, Best Aloo Wadi, Easy Thekua-Cookie from Bihar

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5

Ingredients

  • 500 gms - Potatoes (boil, peel and mash).
  • 1/2 tsp - Sugar (add to the Potato mash).
  • 5 tbsp - oil (for frying chops).
  • 2 twigs/sprigs - Mint leaves (wash, mince and add to stuffing).
  • 5 - medium Green chillies (fry and add to stuffing).
  • 1 inch - Ginger (mince, fry and add to stuffing).
  • 2 - medium Onions (mince, fry and add to stuffing).
  • 500 gms - Beef mince (wash, mince and add to stuffing).
  • 50 gms - Tomatoes (mince, fry and add to stuffing).
  • 50 gms - Carrots (mince, fry and add to stuffing).
  • 1/2 tsp - pepper powder (add to stuffing).
  • 1/2 tsp - Garam Masala (add to stuffing).
  • 1 - Lime (fresh) (add to stuffing).
  • 1 - Egg (beat in a shallow vessel).
  • 1/2 cup - breadcrumbs.

How to Make Potato Degree Chops With Beef Mince

  • Boil the potatoes, skin them and mash to make a paste.
  • Add 1/2 tsp of sugar and mix well and form a dough, which will be used as the base of the potato degree chops.
  • Mince the ingredients kept for mincing and fry them in ghee.
  • When fried, add the minced meat, carrots and tomatoes also minced and fry for some time.
  • Add 1/2 cup of water, add salt, pepper powder and garam masala and lime juice to taste.
  • Cook till the mince is almost dry and fully cooked, remove from fire and allow it to cool.
  • Beat the egg, and put it in a shallow vessel.
  • In a small plate, place breadcrumbs.
  • Take some potato dough in your left palm and press into a round cup shape, and fill the mince mixture in the middle and close the edges and form it into a round cutlet.
  • On the stove, keep a flat frying pan, and heat the cooking oil, till it is very hot.
  • Then dip the potato degree cutlet in the egg, roll in over the breadcrumbs and make as many as the frying pan can hold.
  • Place the cutlets one by one, on the frying pan and when one side is fried, gently turn it to the other side and fry both sides.
  • When done remove from the frying pan, and place them in a wicker basket, lined with kitchen towels, to absorb the excess oil.