It’s hard to eat just one potato chop. Once you bite into these spiced meat potato patties you will understand why. In the first bite, you sink your teeth into the crispy exterior of the fried potato, then encounter the silky potato interior, and finally, the spiced meat mixture with a touch of parsley to provide a fresh kick. Delicious! It is the perfect appetizer or snack to accompany a cup of tea.
In learning how to make these, we knew we needed to contact the pros all the way from South Carolina – Auntie Layla, Ferial, Jena and Jalila. Luckily, they were in town recently, and we got to spend some time with them. What we learned is when you ask your Aunties how to make something, be prepared to write instructions down quickly. One said they add onion, the other said they don’t, one said they add pinch of breadcrumbs the other said “No, no add more!” But, this is the way cooking has always been when passing from generation to generation. Its always a pinch of that, a splash of this and somehow it always turns out perfectly. You learn to cook by color, by touch, and by taste. There is no sense of intimidation – these ladies (and men!) own it in the kitchen! Watching their hands move in creating these potato chops was like magic. The time it took us to create one, Auntie Layla had already formed three perfectly. This expertise comes from years of practice and time spent in the kitchen. All we can say is nothing beats cooking at home, sipping chai together and chatting while we created these. So, gather up your friends, siblings or Aunties and make these at home too!
- 2 lbs ground meat (80% meat, 20% fat)
- 1 large onion, minced
- 1 cup parsley, chopped
- 2 tbsp bahar (all spice)
- 1 tsp salt
- 1 tbsp olive oil
- 5 lbs Idaho potatoes
- 1 tbsp corn starch
- 4 tbsp bread crumbs
- 2 medium eggs, beaten
- 1 tbsp salt
- 2 cups vegetable oil
- Wash potatoes. Bring large pot of water to a boil. Boil potatoes until al dente. You should be able to puncture the middle of the potato with only slight resistance. Peal skin of potatoes.
- Place boiled potatoes through a meat grinder or potato masher to mash.
- Add cornstarch, bread crumbs, salt, and eggs to potato mixture. Mix until it appears like dough.
- Heat oil in a skillet. Add onion and cook until translucent.
- Add meat, bahar/all spice, and salt to skillet. Cook meat until browned.
- Once meat is cooked place in bowl. Allow to cool for a few minutes and then mix in the fresh chopped parsley.
- Coat hand with a little oil to prevent potato from sticking to hands. Take about a golf ball size of the potato mixture and roll into a ball.
- Flatten ball to a disk about the size of your palm.
- Make a well shape in the middle of the disk and place about 2 tsp of the meat mixture in the center. *
- Bring edges of potato mixture over the meat mixture to enclose. Flatten to create the shape of a plump disc.
- Fill a 3-3.5 quart pot with vegetable oil. Heat oil until thermometer reads about 325-350F or until sizzling hot. Place 2 potato chops in the oil and fry for about 2.5 minuets until golden brown.**
- For best taste, enjoy shortly after frying!***