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Potato Degree Chops With Beef Mince Recipe

Potato Degree Chops With Beef Mince is a popular Asian Snacks
Author :
On :
Tuesday, 25 July, 2017
Category :
Non-Vegetarian Recipe
Course :
Snacks Recipe
Cuisine :
Asian Recipe
Technique :
Deep-Fry Recipe
Difficulty :
Servings :
Serves 2
Rated 5 based on 100 votes


  • 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:

    1. Boil the potatoes, skin them and mash to make a paste.
    2. 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.
    3. Mince the ingredients kept for mincing and fry them in ghee.
    4. When fried, add the minced meat, carrots and tomatoes also minced and fry for some time.
    5. Add 1/2 cup of water, add salt, pepper powder and garam masala and lime juice to taste.
    6. Cook till the mince is almost dry and fully cooked, remove from fire and allow it to cool.
    7. Beat the egg, and put it in a shallow vessel.
    8. In a small plate, place breadcrumbs.
    9. 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.
    10. On the stove, keep a flat frying pan, and heat the cooking oil, till it is very hot.
    11. Then dip the potato degree cutlet in the egg, roll in over the breadcrumbs and make as many as the frying pan can hold.
    12. 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.
    13. When done remove from the frying pan, and place them in a wicker basket, lined with kitchen towels, to absorb the excess oil.


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    Nithya Rajasekaran

    Nithya Rajasekaran

    Nithya Rajasekaran is a software engineer turned blogger who loves diverse cuisine and creative food presentation.

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