“Potato Chops” Anyone
Saw this in the New York Times.
“Also known as potato chops, these treats trace their roots to the kitchens of Christian communities across India, Pakistan and Iraq, where they became a celebratory staple at weddings, holidays and family feasts. Golden and crisp on the outside, soft and savory within, potato chops are the ultimate comforting classic. Beloved as both a snack and a centerpiece dish, these shallow-fried patties are made by encasing a spiced ground meat filling — often beef or lamb — in a smooth, seasoned layer of mashed potatoes, then pan-frying until golden brown. (The spices often vary depending on the cook’s background or preferences.) The result is a satisfying contrast of textures: creamy potatoes that give way to a fragrant, spiced ground meat center. Making them is a labor of love: There’s some peeling, mashing and filling involved, and you’ll use more than one pan, but the reward is undeniable.”
Anyone make these? Sounds sort of like a knish if Otto Lenghi did knish?
Comments (24)
12 months ago
12 months agoRelated Discussions
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Comments (2)I would peel the cucumbers and scoop out the seeds and the watery flesh surrounding the seeds. Use the long thin continental/European cucumbers as they are drier. Dice cucumber very small and mix with a small amount of sour cream to stick it together, and some chopped fresh dill. Butter the rye squares well to prevent sogginess and top with cucumber mixture. Test this with a small amount a few days beforehand to make sure it works. If you have the bread buttered and the topping mix made and refrigerated, you could top the rounds quickly at the last minute....See MorePork Chop Return (aka Mutton Chop)
Comments (12)When I said it can't be that hard, I meant that it to a layman like me it looks like a trim job, but maybe it is more complicated than that. Since I am not a professional, I don't know if it is complicated or not. That is why I am asking the question. And rather than speaking to 50 people on the phone or making appointments and wasting everyone's time, I am asking the group that seems to know everything about everything when it comes to building and design. I have talked with contractors and asked for quotes, but I get no response or say it can't be done. Why can't it be done? Is it because the entire dormer has to come off the house? Is it because there would be leakage problems if we mess with what is already there? Is it because the people I talk to are not familiar with classic or traditional architecture or aren't skilled enough to know how to do anything but the "pork chop" style? Could it be that the risk is not worth the return? Should I talk to an architect or could a contractor that does wood working do the job, or is there someone else I should talk to? Is this a $500 job or a $50,000 job? I guess I would like to know more so that I can be more educated and find the right person for the job. That's all. In the pictures I posted, it appears that the "box" for ventilation is still there, but in the after picture there is no trim on the front (the part that looks like a pork chop). It looks like you take off the front and re-work the trim. But, again, I am not a professional and I could be totally wrong....See MorePotatoes anyone?
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I made these again. Made a creamier mashed potato, and used Giselle at 385F with the last several minutes on top element on to brown.
Lessons: the mashed potatoes have to be stiff. Especially if you are frying; even baking, creamy potatoes will cause the potato cutlets to flow. And, Giselle did fine, which is good as baking is so much easier than panfrying.
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John LiuOriginal Author