MEAT CHOP

Ingredients

• 4 medium potatoes Boiled and peeled potatoes (Boiled until fully tender, then peeled. Use starchy potatoes like Maris Piper or Russet for best results.)
• 1 to taste Salt (Used in both the potato paste and the meat mixture. Add in small amounts and adjust to your preference.)
• 1 to taste Powdered pepper (Finely ground black pepper. Add according to your heat preference.)
• 2 egg whites White of eggs (Separate the white from the yolk. The egg whites help bind the potato paste and keep it firm.)
• 1 tablespoon Ginger juice (To extract ginger juice: grate a thumb-sized piece of fresh ginger, then squeeze the grated pulp through a fine cloth or sieve.)
• 1 medium onion, finely minced Minced onions (Mince the onion as finely as possible so it blends well into the meat mixture.)
• 1 to taste Powdered chillies (Use red chilli powder. Adjust the quantity to your preferred level of heat.)
• 1 egg (or equivalent pasted grams) Eggs or pasted grams (Use one whole egg beaten, or substitute with pasted grams (chickpea flour mixed with a little water to form a thick paste) as a binder for the meat mixture.)
• 250 grams Minced meat (Use any minced meat of your choice — lamb, beef or chicken all work well.)
• 1 optional — equal quantity to the minced meat Ground almonds and raisins (Optional. Can be used instead of pasted grams. Grind almonds and roughly chop raisins before adding. This adds a sweet, nutty richness to the filling.)
• 1 optional — equal quantity to the minced meat Fried and powdered khowa kheer (Optional. Khowa (also called mawa) is dried evaporated milk solids. Lightly fry it, then powder it. Can be used instead of or alongside the ground almonds and raisins.)
• 1 as needed — a little for frying meat, plenty for final frying Ghee (Use a small amount to fry the spiced meat filling, then use a generous amount (enough to shallow or deep fry) for the final browning of the croquettes.)
• 1 a little (splash) Water (Added during frying of the meat to keep it moist and soft. Add only a small amount as needed.)
• 2 eggs, beaten Beaten eggs (Whisk the eggs well in a shallow bowl for dipping the shaped croquettes before coating.)
• 1 cup (approximately) Bread crumbs or powdered biscuits (Spread on a flat plate for rolling. Plain dry breadcrumbs or finely crushed plain biscuits both work. This forms the crispy outer crust.)

Instructions

1. 1Place your boiled and peeled potatoes into a large bowl. Using a potato masher or fork, mash them thoroughly until there are no lumps — a smooth paste is what you are aiming for. Add a pinch of salt, a pinch of powdered pepper, and the egg whites. Mix everything together firmly with a spoon or your hands until the mixture is fully combined and holds together. Set aside. Tip: the egg whites act as a binder, so make sure they are evenly distributed through the potato.
2. 2In a separate bowl, combine the minced meat with the ginger juice, a pinch of salt, the minced onions, powdered chillies, and one beaten egg (or an equivalent amount of pasted grams — made by mixing chickpea flour with just enough water to form a thick paste). Mix thoroughly using a spoon or your hands until the spices and onions are evenly distributed through the meat. Optional: at this stage, you may also fold in ground almonds and raisins, or fried and powdered khowa kheer, or both — in a quantity equal to the amount of minced meat — instead of using the pasted grams. These additions give the filling a subtly sweet and rich depth of flavour.
3. 3Place a frying pan or heavy-bottomed skillet over medium heat and add a small amount of ghee — just enough to coat the base of the pan. Once the ghee is hot and shimmering, add the spiced meat mixture. Stir frequently to break up any clumps. If the meat begins to stick or dry out, add a small splash of water to keep it moist and soft. Continue frying until the meat is fully cooked through and the moisture has largely evaporated — the mixture should be soft but not wet. Remove from the heat and allow it to cool slightly before using as a filling. Tip: a dry, overcooked filling will be crumbly and hard to seal inside the potato casing, so keep it moist.
4. 4Take a generous handful of the potato paste (roughly the size of a golf ball) and place it in the palm of your hand. Using your fingers, press and flatten it into a round disc about 1 cm thick. Spoon a small amount of the cooked meat filling into the centre of the disc — do not overfill, or it will be difficult to seal. Carefully fold the edges of the potato disc up and over the filling, pressing the edges together firmly to enclose the meat completely. Gently shape the parcel with both hands into an oval or almond shape, smoothing any cracks. Repeat this process with the remaining potato paste and meat filling to make as many croquettes as possible. Place the shaped croquettes on a clean tray or plate as you go.
5. 5Set up a coating station: pour the beaten eggs into a shallow bowl, and spread the breadcrumbs or powdered biscuits out on a flat plate. Take one shaped croquette and dip it into the beaten egg, turning it gently to coat all sides evenly. Let any excess egg drip off, then roll the croquette in the breadcrumbs, pressing lightly so the crumbs adhere all over. Place it back on the tray and repeat for each croquette. Tip: make sure every surface is coated in crumbs — any exposed potato paste can stick to the pan or fall apart during frying.
6. 6Place a deep frying pan, kadai, or wide heavy-bottomed pot over medium-high heat and add a generous amount of ghee — enough to come at least halfway up the sides of the croquettes (or enough to submerge them if you prefer to deep fry). Allow the ghee to heat until shimmering and hot — to test, drop a small breadcrumb in; it should sizzle immediately. Carefully lower a few croquettes into the hot ghee using a spoon or tongs — do not overcrowd the pan, as this will lower the temperature and result in soggy croquettes. Fry, turning gently, until they are deep golden-brown on all sides. Remove with a slotted spoon and drain on a plate lined with kitchen paper. Repeat with the remaining croquettes. Serve hot.