Potato Chops

Recipe Ingredients

6 lbs	2724g / 96oz	Russet potatoes
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 teaspoon	1.3ml	Turmeric - plus
1		Turmeric - divided
1 1/2 cups	93g / 3.3oz	Finely-chopped onion
1 tablespoon	15ml	Oil - plus
1/2 cup	118ml	Oil - divided
1 teaspoon	5ml	Chopped garlic
1 teaspoon	5ml	Chopped ginger
1 lb	454g / 16oz	Lean ground beef
1/2 teaspoon	2.5ml	Ground cumin
1/4 teaspoon	1.3ml	Ground cloves
1/4 teaspoon	1.3ml	Ground cinnamon
1 tablespoon	15ml	White vinegar
1		Serrano chile - seeded, and
		Finely chopped
1/2		Cilantro leaves - finely chopped
1/2 tablespoon	7.5ml	Mint leaves - finely chopped
1 teaspoon	5ml	Lime juice
1		Egg - lightly beaten
1 cup	146g / 5.1oz	Fine dry bread crumbs

Recipe Instructions

Bring a large pot of water to a boil and add 1 tablespoon of salt and the potatoes. Cook until tender, about 40 minutes. Let cool slightly, then peel and mash the potatoes until smooth. Season with one-half teaspoon of salt and a dash each of pepper and turmeric. Set aside.

Cook the onion in 1 tablespoon of oil in a saucepan until soft, about 10 minutes. While the onion is cooking, use the side of a knife to mash first the chopped garlic and then the chopped ginger into paste by pressing against a cutting board until soft. Add the garlic and ginger pastes to the pan and cook for 1 minute.

Season the ground beef with salt, add it to the pan and cook until browned and crumbled. Add one-fourth teaspoon of pepper, one-fourth teaspoon of turmeric, the cumin, cloves and cinnamon. Stir until the spices are well blended with the meat. Add the vinegar, chile, cilantro and mint and stir. Cover and cook over medium heat for about 15 minutes; drain excess fat. Stir in the lime juice and additional salt to taste.

Shape the potatoes into 3-inch balls. Form each ball into a cup. Place 1 tablespoon of the beef mixture in each cup and enclose completely with potato. Flatten to form round cakes or "chops." Brush each potato chop with egg and lightly coat with bread crumbs.

Heat one-half cup of oil in a shallow skillet. Add the potato chops and fry until golden brown, about 2 minutes per side. Remove to paper towels to drain and then arrange on a serving platter.

This recipe yields 4 to 6 servings (makes 18 to 24 chops).

Each serving: 166 calories; 7 grams protein; 24 grams carbohydrates; 2 grams fiber; 5 grams fat; 1 gram saturated fat; 16 mg cholesterol; 60 mg sodium.

Source:
The Los Angeles Times, 08-06-2003

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8 (1 votes)

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