Potato chops (Batata Champ)

Potato Chops











Makes 20 


  • 2              lbs lean ground beef
  • 1/4           cup water
  • 2              tsp salt
  • 2              tsp green masala
  • 1              tsp freshly ground cumin
  • 1              tsp freshly ground black pepper
  • 3              medium onions
  • 2              tbsp chopped fresh cilantro
  • 1              level tsp garam masala
  •                 boiling water
  • 1/2           tsp salt
  • 1/2           tsp red chili powder
  • 1               Idahoan mashed potato
  • 4             eggs
  • 6             cups oil for frying


  1. In a medium saucepan cook the ground beef with water on medium heat, stirring and breaking the lumps until the colour of the meat starts to change.
  2. Add salt, green masala, ground cumin and ground black pepper.  Continue cooking until all the water has evaporated and the mixture is completely dry.
  3. When mixture is cool add chopped onions, chopped cilantro and garam masala.
  4. In a large bowl pour boiling hot water, salt and chilli powder.  Add the mashed potato and mix well.  Let it cool.
  5. Divide the potatoes into 20 and roll them into a ball the size of a golf ball.
  6. Roll the ball in bread crumbs and press it into to a patty in the palm of your hands.  The patty should be about 2 1/2 inches round.  Put 1 tbsp meat mixture in the centre and cover the meat with the potatoes.  Use more bread crumbs if necessary.  Shape it into a round.
  7. Make all the chops first and then fry them.
  8. Break the eggs and beat them.  Add a  4 tbsp water and beat  well.
  9. Heat the oil in a wok to medium hot.  (The oil is ready when, if you put the end of the wooden spoon in oil and small bubbles form around it).
  10. Deep 1 chops at a time in eggs and deep fry it for 3 minutes turning once.  (The oil should cover the chops).  You can fry 5 chops at a time depending on the size of the wok.

Serve it with green chutney and lemon.

Idahoan Mashed Potato

You can use fresh potatoes too.


  • 5             lbs russet potatoes
  • 1             tsp salt
  • 1/2          tsp chilly powder
  • 1             tbsp chopped cilantro


  1. Peel and cub the potatoes in 1” cube.
  2. Half feel a large saucepan with water.
  3. Put the cubed potatoes in a colander and steam the potatoes till they are soft, about 15 minutes.
  4. Mash the potatoes with a potato masher.
  5. Add the salt, red chilly powder, chopped cilantro and mix well.
  6. Let the mixture cool a little.
  7. Make a ball about the size of a golf ball, and roll it in bread crumbs.
  8. On a piece of plastic wrap or a plastic bag flatten the ball into a 3” round.
  9. Add one and ah half tablespoon meat mixture, pick up the plastic and make a round potato chop.
  10. Remove the plastic make a smooth potato chop, dip it in beaten egg and fry for 2 minutes on each side.
  11. Drain on paper towel

  Flatten Potato Patty Potato Patty with the filling                        

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