Aloo keema chop

Posted on June 30, 2009. Filed under: Bengali dish, Non-veg, Snacks | Tags: , , |

Timing :

Preparation time: less than 30 mins

Cooking time: 30 mins to 1 hour

Ingredients :

  • 5 medium potatoes, peeled, boiled, drained and mashed
  • 2 medium fresh green chillies, finely chopped
  • ½ tsp cumin seeds, toasted and finely ground
  • 2 sprigs fresh coriander, finely chopped
  • pinch salt
  • 1 tbsp vegetable oil, plus extra for deep frying
  • 1 medium onion, peeled and finely chopped
  • 450g/16oz lean minced lamb
  • 1cm/½in piece fresh root ginger, peeled and chopped
  • ½ tsp red chilli powder
  • ½ tsp ground coriander
  • pinch ground cumin
  • ½ tsp garam masala
  • ½ lemon, juice only
  • salt, to taste
  • 2 free-range eggs
  • 225g/8oz fresh white breadcrumbs

Method :

1. In a bowl, mix the mashed potatoes, chopped chillies, ground cumin seeds and chopped fresh coriander until well combined. Season, to taste, with salt.

2. For the croquette filling, heat the oil in a pan over a medium heat, add the chopped onion and fry for 3-4 minutes, or until golden-brown.

3. Add the minced lamb, root ginger, chilli powder, ground coriander and ground cumin. Cook, stirring continuously, for 18-20 minutes, or until the minced lamb has cooked through.

4. Add the garam masala and the lemon juice and season, to taste, with salt. Strain the lamb mixture through a fine sieve and allow any excess oil to drain away. Set the mixture aside to cool.

5. Divide the potato mixture into 12 equal portions and roll each portion into a ball. Make a hollow in the centre of each potato ball, using your finger. Spoon one tablespoon of the mince mixture into each of the 12 hollows, then fold the potato over and around it.

6. Flatten the filled potato ball into a patty using your hands. Place the potato balls onto a baking tray, cover the tray with cling film and set aside for 15-20 minutes.

7. Beat the eggs in a bowl and sprinkle the breadcrumbs onto a plate.

8. Heat the remaining oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

9. Dip each patty into the beaten egg, then dredge in the breadcrumbs until completely coated. Lower each patty into the oil and fry for 5-6 minutes, or until crisp and golden-brown and completely cooked through. Set aside to drain on kitchen paper. Serve immediately.

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