Aloo chops

Name: Aloo chops
Cuisine: British
Ingredients: ¾ lb cold meat (beef or lamb); ¾ lb cold meat (beef or lamb); ¾ lb cold meat (beef or lamb); 1 medium onion, peeled and finely chopped; ½ teaspoon salt; ¼ teaspoon freshly ground black pepper; 1 or 2 small green chillies, finely chopped; ½ teaspoon ground cumin; ¼ teaspoon ground turmeric; the juice of half a lemon; 6 medium potatoes, cooked, peeled and mashed; a little flour; 1 egg, beaten; 4 tablespoons breadcrumbs; oil or ghee (clarified butter) for frying; oil or ghee (clarified butter) for frying; oil or ghee (clarified butter) for frying

Preparation info

Serves
4

Difficulty
Easy

Appears in

Curries & Bugles

By Jennifer Brennan

Published 1990

About

Standard family fare for picnics, my mother remembers these with nostalgia. Aloo chops were also a common and unassuming supper dish, since they were a good way of using up leftover meat.

Ingredients

¾ lb cold meat (beef or lamb)
1 medium onion, peeled and finely chopped
½

Europe
Asia
United Kingdom
India
Supper
Mediterranean
Leftovers

Method

Mince the cold meat finely and combine it in a bowl with the onion, salt, pepper, chillies, cumin and turmeric. Sprinkle with the lemon juice.
Divide the mashed potato into 8 equal portions. Pat 1 portion into a round patty in your hands and place about 2 teaspoons of the filling in the middle. Top with another patty of mashed potato and pinch the edges togethe