Chicken Mince Croquettes delicately flavoured with onion and fresh parsley
Chicken mince croquettes delicately flavoured with onion and fresh parsley

There are days…and the then there are days…the first lot has like 36 hours crammed into it and the second hardly a few seconds. This is the dish you want to make when you have no time and yet need to dig into a wholesome meal. Don’t let the name misguide you, this is filled with the delicate flavours of chicken mince cooked with fresh parsley and caremalised onions. If you are a vegetarian, fill this up with peas, a mix of green veggies like corn, carrot, cauliflower, broccoli, or a filling of soya mince.

What I love about this dish is its simplicity and adaptability. You can team the chops with a soup or a salad to make it a complete meal, stuff it between two slices of multi-grain bread to make it a snack and serve it with a green coriander chutney to pass it off as a bar snack.

Time taken: 45 minutes

Cooking time: 30 minutes 

Preparation time: 15 minutes

Serves 4

Skill level: Basic 

Equipment Needed: Skillet

Ingredients:

  • 500 grams of chicken mince
  • 5 large boiled potatoes, mashed
  • 100 grams of breadcrumbs
  • 1 cup of finely chopped onions
  • 1/2 cup of finely chopped fresh parsley
  • 2 tablespoons of oil
  • Salt and pepper to taste
  • 2 tablespoons on cream or buttermilk
  • 2 tablespoons of butter

Method:

The crisp covering helps to please all the taste buds
The crisp covering helps to please all the taste buds

1. In a pressure cooker cook the potatoes till they are done. If you are in a hurry peel the potatoes and cut it into 2 inch squares and boil them in water. They will be cooked in 10 minutes. Remove from heat and mash them with the buttermilk or cream and butter. Add salt and pepper to taste. You should have a malleable but firm potato mash. Cool it so it is easier to mould.

2. In a skillet fry the onion till it is golden in colour. Now add the washed chicken mince. If you are a vegetarian add the soya mince or finely diced mixed veggies at this stage. Cook till well done. Now add the parsley and give it a quick stir fry. It should not lose its texture of colour. In case you need to add water to cook it, add a couple of tablespoons at a time. Make sure the filling is well cooked and dry when you take it off the flames.

Make sure to butter your hands well to help you roll these chops
Make sure to butter your hands well to help you roll these chops

3. Take 2 tablespoons of potato mix in your hand and shape it into a flat disc. Place the filling in the centre and bring the potato up to cover the entire filling. Make sure the potato layer is thick or it will crack when binding it together. Also bind the chop as close and tight as you can. Flatten it and keep aside. Make all your chops in this manner.

The breadcrumb not just helps give the chop a texture but also aids with the frying process
The breadcrumb not just helps give the chop a texture but also aids with the frying process

4. You can now either coat you chop with egg mix. To do this break an egg in a bowl and beat it with a tablespoon of water, season with salt and pepper. Or you can coat it with just the breadcrumb. That’s what i have done.

The extra oil can be drained off by placing the chops on a kitchen towel
The extra oil can be drained off by placing the chops on a kitchen towel

5. Slice the chop into a well oiled skillet and cook it till it is golden on both sides. Cook it on a low flame to get it crisp and then on a high flame for the colour.

The crispy well cooked potato chops
The crispy well-cooked potato chops

6. When the chops are done, serve it with a salad or soup of your choice. These can be eaten hot or warm. With tomato sauce or a chutney.

Can be served with:

  1. Green Salad or a
  2. Pumpkin and Walnut Soup

2 Comments on A Quick Potato Chops

  1. Hi cherry
    What difference do you find if potatoes are cooked in their skins in a pressure cooker or if diced and then boiled or cooked in the microwave?

    • I don’t use the micro at all…just a conscious decision not too.
      pressure cooker: especially for mashed potato, I feel this makes it easier to get a smooth consistency.
      peeling and boiling: you can get the right texture you want: i use this when i want the potato to maintain its texture and remain slightly crisp.

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