Alu chap (2)

Alu chap (2)

Spicy potato and savoury mince rissoles

By
From
The Complete Asian Cookbook
Serves
4
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1kg potatoes, peeled and chopped
1 teaspoon salt
2 tablespoons mint leaves, finely chopped
2 spring onions, finely chopped
1 fresh green chilli, seeded and finely chopped
1 egg, lightly beaten
110g dry breadcrumbs

Savoury mince filling

Quantity Ingredient
1 tablespoon oil or ghee, plus extra for deep-frying
1 garlic clove, finely chopped
1 teaspoon fresh ginger, finely chopped
2 onions, finely chopped
2 teaspoons curry powder
1/2 teaspoon salt
1 tablespoon vinegar or lemon juice
250g minced beef or lamb
1 teaspoon Garam masala
2 tablespoons fresh mint or coriander leaves, finely chopped

Method

  1. To make the filling, heat the oil in a saucepan over low heat. Add the garlic, ginger and half the onion and cook until the onion has softened. Add the curry powder, salt and vinegar and mix well. Increase the heat to high, add the beef and cook, stirring constantly, until the meat changes colour. Reduce the heat to low, add 125 ml hot water, cover, and cook until the meat is tender and all the liquid has been absorbed. Towards the end of cooking, stir frequently to prevent the meat from sticking to the base of the pan. Sprinkle with the garam masala and mint, then remove from the heat and allow to cool. Mix in the remaining chopped onion.
  2. Meanwhile, boil the potatoes in a saucepan of boiling water until tender, then mash until smooth. Mix in the salt, mint, spring onion and chilli and stir well to combine.
  3. Divide the potato mixture into eight or ten even-sized portions and shape each into a flat circle. Place a spoonful of savoury mince filling in the centre of each and push the potato around it to enclose the meat so they resemble a thick round patty.
  4. Heat the oil in a large heavy-based saucepan over medium heat. Dip each patty in the the egg, then in the breadcrumbs, shaking off any excess. Gently lower the patties into the hot oil and deep-fry, in batches, until golden brown. Drain on paper towel. Serve hot with mint chutney.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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