Recipe for Beef Mince Potato Chops

Follow these steps to make the outer covering

• Peel and Wash the potatoes thoroughly.Cut them into 6- 8 pieces each, place them in to a cooker, Add 2 cups water and 1 tspn salt into the cooker, Mix it well with the potatoes and close the cooker with its lid
  
• Allow the potatoes to cook until two whistles are released and turn off the flame
  
• Wait until all the heat has been released from the cooker and only then open the cooker
  
• Check if the potatoes have turned soft. If they are still hard, give it another whistle on low flame
  
• If they have turned soft, drain out all the water from the cooker and empty the potatoes on a flat plate
  
• You have to mash the potatoes when hot. For mashing, take a potato masher or a fork and mash the potatoes well. Ensure there are no lumps.
  
• Once mashed, keep aside 
  

Follow these steps to make the Mince filling

• In a wide skillet, add the Oil, Onions, Tomatoes, Chillies and Chopped garlic, ix it well, put a lid on and place it on medium flame
  
• Once the onions start turning translucent, add the ginger garlic paste, mix it well and put the lid on
  
• Once the raw smell of the ginger garlic paste reduces, add the Mince, Turmeric Powder, Chilly Powder, Salt, Bouillon cube(if using), Sugar, Ketchup(if using), Water(if using chicken mince) and Vinegar. Mix it well and put the lid on and increase the flame
  
• After about 10-15 minutes, take off the lid and you will notice alot of juices have been released from the mince. Keep the lid open and allow the mince to boil on high flame
  
• As the juices start to thicken, add in the chopped coriander leaves, mix it well with the mince and check for Salt, Vinegar or Sugar/Ketchup
  
• Keep Tossing and stirring the mince so that it doesn't get stuck to the bottom of the skillet
  
• Once all the juices get completely evaporated, turn off the flame and your Mince is ready to use!
  

Things to keep ready before shaping the Potato Chops

• A bowl with the Mince with a spoon in it
• Mashed Potatoes
• A wide bowl or plate of Bread Crumbs
• A bowl or plate with 2 tbsp oil for greasing your palms
• A bowl of 2 beaten Eggs for coating the chops with a fibre or silicon brush
• 2-3 Big Trays or plates for placing the potato chops
• Casrole or Air Tight container (if storing/freezing the chops)
• Parchment paper(if storing or freezing the chops)

Follow these steps to shape the chops

• Make balls (approx 40-45 gms each) of the mashed potatoes
  
• Lightly Grease both your palms with oil
  
• Take one ball of mashed potato
  
• Gently spread and flatten it on your palm
  
• Add 1.5 spoon of the stuffing on the flattened mashed potato
  
• Very gently, bring all the sides of the potatoes together and close the ball to form a round shape(like that of a ball)
  
• Roll it into a ball
  
• Lightly flatten the stuffed ball to make it like a disc
  
• Place it on a large tray 
  
• Follow these steps until all the potatoes and Mince is complete

Follow these steps to coat the chops

• With the help of a silicon or fibre brush, gently coat the entire outer layer of the chop with beaten egg
  
• Drop the coated chop into the plate or bowl of bread crumbs
  
• Apply bread crumbs to the entire ball
  
• Place it on a tray
  
• Follow these steps to coat all the chops
• Note:-

  Steps 1, 2, 3 and 4 of coating the chops can be very messy. So what I do to avoid a mess is that I hold the chop in my left hand, the silicon brush in my right and coat the entire chop with beaten egg. Then I drop the coated egg from my left hand straight into the bowl or plate of bread crumbs. With my right hand, I coat the chop with bread crumbs and place it on a tray.

  If you are a left hander, the process will be vice versa.

Follow these steps to fry the chops

• In a deep fry pan, add about 750 ml Oil and place the pan on Medium high flame 
  
• Once the oil is nice and hot, Add two Potato chops at a time(if your pan is small or add 4 at a time if your pan is big) and deep fry

  Note:-

  If you add too many chops at a time while frying, there is a high possibility that the oil may not remain as hot as required and this will cause the chops to break
  
• Deep Fry the chops till it gets a nice brown colour. But don't over fry them or else it will taste bitter and burnt.
  
• Once ready, place them on a kitchen paper towel to drain out any excess oil
  
• Note:-

  After frying each batch, keep a 3-4 minute gap before adding the next batch. This allows the oil to heat up to the required temperature
• Serve Hot with some ketchup or just enjoy it as it is!! 

Some Tips

• You can store potato chops in the deep freezer for up to 2 months
  
• For that, you will need an air tight container or a casserole and parchment paper
• Place the parchment paper at the bottom of the casserole/airtight container and place the chops on top of the parchment paper. Place another layer on top of the cops and place the other set of chops on top of the parchment paper.
• The parchment paper will help the chops not to stick together when frozen. So it is very important to store it along with parchment paper
• Cover the casserole/airtight container and store in the freezer
• When you want to fry the chops that are frozen, remove how many ever you wish to fry, keep them to thaw at room temperature. Once completely thawed, only then fry them
• Note:- If you're going to be storing/freezing the potato chops, allow the

  Mince filling and the Mashed Potatoes to completely cool down room temperature. If you shape the chops while the Potatoes and Mince filling are hot or even warm, there are chances of the chops getting spoiled once stored.

Follow these steps to make the Ginger Garlic Paste

• Add the following into a mixer grinder*100 gms Garlic (skinned and roughly chopped)*60 gms Ginger (thoroughly washed and roughly chopped. Some people like to remove the skin of the ginger. I don't. However, you can do it the way you are comfortable :)-Grind these two ingredients to a thick fine paste-Transfer this paste into an Air Tight container-As soon as the paste is ready, it will be hot, due to the pressure of the mixer rotation. Please wait until the paste has turned completely cool and only then cover it with a lid-Ginger Garlic paste should be stored in the refrigerator. It can be stored up to 15-20 days

Follow these steps to make the Jeerem Meerem Powder

• Add the following into to a mixer grinder*100gms Cumin seeds*100gms Pepper corns*50gms Cloves (if its too strong, you can add about 25-30gms)*50gms Cinnamon (if you don’t like the cinnamon flavor much, add only 30gms)-Grind all these ingredients to a fine powder-Transfer this spice mix into an Air Tight container -As soon as the powder is ready, it will be hot, due to the pressure of the mixer rotation. Please wait until the spice powder has turned completely cool and only then cover it with a lid-You can use Jeerem Meerem powder to make curries, chilly fries, cutlets, etc. Add the required quantity as per your taste(Please use only a DRY spoon while removing the Jeerem Meerem powder from the Air Tight container)-Jeerem Meerem powder should be stored in a dry place. It can be stored up to 1 year. 

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