Prep 30 mins
Cook 30 mins
Taken from Margeret Fulton's book of Indian Cooking. Cooking time is estimated.
- 3 tablespoons oil
- 1 large onion, finely chopped
- 1 cm piece ginger, finely chopped
- 1 teaspoon ground coriander
- 250 g minced beef
- 1 tablespoon raisins
- 1 tablespoon finely chopped coriander
- 1 kg potato, boiled and mashed
- flour, for coating
- oil, for shallow frying
- Heat the oil in a frying pan, add the onion and ginger and fry until golden.
- Add the ground coriander and beef and fry until brown.
- Add the raisins and salt to taste and simmer for about 20 minutes, until the meat is cooked. Spoon out any fat in the pan.
- Stir in the chopped coriander and leave to cool.
- Divide the mashed potato into 8 portions. With well floured hands, flatten a portion on one palm, put 3 teaspoons of the meat mixture in the centre and fold the potato over it. Form gently into a round patty shape.
- Dip the 'chops' lightly in flour and shallow fry a few at a time in hot oil, until crisp and golden, turning carefully to brown the underside.
I should have tried this later on in the month, because it's a Fall recipe. I did love it all the same, and there wasn't anything about it that overpowered the rest of the recipe. I do love the addition of the ginger, too.