Aaloo Chop or Indian Potato and Mince Patties Recipe

Image © Marianna Sulic/ Getty Images
  • 60 mins
  • Prep: 25 mins,
  • Cook: 35 mins
  • Yield: 4-6 servings (serves 4-6)
Ratings (10)

Not only are my Aaloo Chops perfect to eat by themselves or with a yummy Chutney, they can be put between a bum for a yummy Indian style burger or between 2 slices of bread for a delicious sandwich! They are not just the perfect snack, they even make a good side dish to any meal.

What You'll Need

  • 2 lbs. potatoes (washed thoroughly)
  • 1 tsp. salt (or salt to taste)
  • Optional: 1/4 tsp. chili powder (red)
  • 3 tbsp. mint leaves (finely chopped, fresh)
  • 1/2 lb. lamb (ground, minced lamb, you can use any ground meat you prefer for this recipe)
  • 3 tbsp. vegetable oil (canola/sunflower cooking oil)
  • 1 tsp. cumin seeds
  • 2 medium onions (chopped fine)
  • 1 tbsp. garlic paste
  • 1 tbsp. ginger paste
  • 2 tbsp. coriander powder
  • 1 tbsp. cumin powder
  • 1 tbsp. garam masala (see link below for recipe to make your own)
  • Salt to taste
  • 2 medium tomatoes (chopped fine)
  • 1/2 lime (juice of)
  • 1 tbsp. coriander (chopped leaves, for kheema)
  • 100 grams fine, dry breadcrumbs
  • 1 cup vegetable (or canola/sunflower cooking oil for pan frying the patties, approximately)

How to Make It

  1. Boil or bake the potatoes until they are soft enough to mash.
  2. Once done, peel and keep the potatoes aside to cool completely. This ensures the mash is not too 'wet'.
  3. Put the boiled or baked potatoes into a deep icing bowl and mash well.
  4. Now add the salt to taste, red chili powder, chopped mint and coriander leaves.
  5. Mix well to blend all ingredients thoroughly. Keep the mix aside for later use.
  6. In a deep pan or kadhai or wok, heat the vegetable/canola/sunflower cooking oil on medium heat.
  1. When hot, add the cumin seeds and fry for 1 minute. Add the onions now. Fry till they turn a pale golden color.
  2. Add the ginger and garlic pastes and fry for 1 minute.
  3. Add the minced meat and all the powdered spices - coriander, cumin, garam masala and salt to taste.
  4. Continue to brown the minced meat, stirring often to prevent burning. This should take about 5-7 minutes.
  5. Add the tomatoes, stir and cook till they are soft.
  6. Turn the fire off, add the lime juice and stir. The mix is now ready for filling in the patties. Let it cool a little before you use.
  7. Divide the mashed potato mixture into equal portions slightly larger than the size of a golf ball.
  8. Lightly grease your hands with cooking oil and flatten a ball of potato mixture in your palms, to form a circle.
  9. Place a spoonful of the kheema mixture in the center of this circle. Now use your fingers to fold the potato over the kheema to fully cover it and form a patty.
  10. Gently flatten into shape. Keep aside for later. Form all of the patties in the same way.
  11. Heat the vegetable/canola/sunflower cooking oil (for pan frying) in a deep frying pan on medium heat.
  12. When hot, dip each previously formed patty into the dry breadcrumbs to coat well.
  13. Now add to the hot oil and pan-fry until golden on both sides. Fry only a few at a time and do not overcrowd the pan. When done, drain the Potato Chops on kitchen paper towel.
  14. Serve while still hot, with Tamarind Chutney and Mint-Coriander Chutney.