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Potato Chop

5 from 2 votes
Course Appetizer
Cuisine Middle Eastern
Servings 50 pieces

Ingredients
  

Meat Mixture

  • 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

Potato Mixture

  • 5 lbs Idaho potatoes
  • 1 tbsp corn starch
  • 4 tbsp bread crumbs
  • 2 medium eggs, beaten
  • 1 tbsp salt

For Frying

  • 2 cups vegetable oil

Instructions
 

Potato Mixture

  • 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.

Meat Mixture

  • 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.  

Assembley

  • 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. 

Frying

  • 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!***

Notes

*For video tutorial on how to shape check out our Instagram stories at @ThreeTeasKitchen.
** Try to fry just one potato chop at first to ensure proper temperature of oil.
*** We recommend storing the fried potato chop in the fridge for a few days or in the freezer for future use. It is best stored with parchment paper between rows or in an airtight container. To reheat, cook in 400F oven for about 5 minuets, flipping midway.
Keyword meat, parsley, potato