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Potato Chops with Keema Recipe
A mix of potatoes and mutton keema, wrapped in breadcrumbs and fried crisp. A simple supper!
- Total Cook Time 45 mins
- Prep Time 10 mins
- Cook Time 35 mins
- Recipe Servings4
Ingredients of Potato Chops with Keema
- 1/2 cup keema, prepared
- 500 gm potatoes, boiled, peeled and grated
- 1/2 tsp salt
- 1 Tbsp butter
- 2 tsp milk
- 1 slice bread, crust removed and grated
- 1/8 tsp powdered black pepper
- Refined flour to dust the rounds
- 1 egg, lightly beaten
- 1/2 cup bread crumbs, powdered oil to deep-fry
How to Make Potato Chops with KeemaHideShow Media
Mix the potatoes, salt, butter, milk, bread, black pepper and blend it well together to form a dough like consistency.
Divide the potatoes and keema into 6.
Shape the potatoes into balls, flatten to form a flat round and place one portion of the keema in the center.
Bring the edges together, smoothen into a round and flatten a bit (wet hands whenever needed, to avoid sticking.)
Roll these chops into the maida and dust off excess.
Dip into the egg and then coat with the bread crumbs.
Heat the oil and deep-fry to a golden colour.