Goan Potato Chops
Introduction
An oddly named dish that comes from Goa (western India). Goa is full of Zoroastrians who were driven out of Persia. They are called Parsees in India.
Ingredients
- 3 tbsp oil
- 2 medium onions, finely chopped
- 1 clove garlic
- 1 tbsp fresh ginger, crushed
- 1 fresh chilli, minced
- 1 tin of tomatoes, diced
- 1 tbsp masala or curry powder/paste (bought or homemade; use more for taste!)
- 500 gms minced beef
- ½ C fresh coriander, chopped
- 750 gms potatoes, peeled
- breadcrumbs, to coat
Directions
Sauté onions in one tablespoon of oil on high heat. Add garlic and ginger when golden.
Cook a little, then add chilli and tomatoes. Cook until thickened and add masala paste.
Stir and add the mince. Saute until brown then reduce heat and cook for 15 minutes. Add the coriander.
At the same time, cook and mash the potatoes.
Take a handful of mashed potato, put some mince in the middle and shape into an oval. Coat with breadcrumbs and shallow fry in rest of oil until golden. Serve with a salad.
Variations
Source: Chef: Ruth De Souza, as heard on Saturday Morning with Kim Hill Saturday, July 22, 2006