Aloo Chops Recipes

ALOO KEEMA CHOPS

Aloo Keema Chops image

Provided by Food Network

Time 1h45m

Yield 12 servings

Number Of Ingredients 16

Ingredients

5 medium potatoes, peeled, boiled, drained and mashed
2 medium fresh green chiles, finely chopped
1/2 teaspoon cumin seeds, toasted and finely ground
2 sprigs fresh cilantro, finely chopped
Pinch kosher salt
1 tablespoon vegetable oil, plus extra, for deep frying
1 medium onion, peeled and finely chopped
1 pound lean ground lamb
1 (1 1/2-inch) piece fresh ginger, peeled and chopped
1/2 teaspoon red chile powder
1/2 teaspoon ground coriander
Pinch ground cumin
1/2 teaspoon garam masala
Juice of 1/2 lemon
2 free-range eggs
8 ounces fresh white bread crumbs

Steps:

These potato and lamb croquettes are traditionally served with fresh sliced onions, carrots and beetroot salad.
In a bowl, mix the mashed potatoes, chopped chiles, ground cumin seeds, and chopped fresh cilantro, until well combined. Season the mixture, with salt, to taste.
For the croquette filling: Heat the 1 tablespoon oil in a pan over a medium heat, add the chopped onion, and fry for 3 to 4 minutes, or until golden brown. Add the ground lamb, ginger, chile powder, ground coriander, and ground cumin. Cook, stirring continuously, for 18 to 20 minutes, or until the ground lamb has cooked through.
Add the garam masala, and the lemon juice, and season, with salt, to taste. Strain the lamb mixture through a fine sieve, and allow any excess oil to drain away. Set the mixture aside to cool.
Divide the potato mixture into 12 equal portions, and roll each portion into a ball. Make a hollow in the center of each potato ball, using your finger. Spoon 1 tablespoon of the lamb mixture into each of the 12 hollows, then fold the potato over and around it.
Flatten the filled potato ball into a patty using your hands. Place the potato balls onto a baking tray, and cover the tray with plastic wrap, and set aside for 15 to 20 minutes.
Beat the eggs in a bowl, and sprinkle the bread crumbs onto a plate.
Heat the oil in a deep heavy-bottomed frying pan until a bread crumb sizzles and turns brown when dropped into it. Caution: Hot oil can be dangerous. Do not leave unattended.
Dip each patty into the beaten egg, and then dredge in the bread crumbs until completely coated. Lower each patty into the oil, and fry for 5 to 6 minutes, or until crisp and golden-brown, and completely cooked through. Set aside to drain on a tray lined with paper towels. Serve immediately.

ALOO 'CHOPS'

Aloo 'Chops' image

Make and share this Aloo 'Chops' recipe from Food.com.

Provided by Satyne

Categories Indian

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

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
salt
1 tablespoon finely chopped coriander
1 kg potato, boiled and mashed
flour, for coating
oil, for shallow frying

Steps:

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.

Nutrition Facts : Calories 440.8, Fat 19.9, SaturatedFat 5.1, Cholesterol 42.5, Sodium 58.3, Carbohydrate 49.4, Fiber 6.4, Sugar 5, Protein 17.2

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