ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

NO COPYING ALLOWED FROM THIS SITE

All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Right punishable by Law

Buy these Anglo-Indian Cookery Books here

Buy these Anglo-Indian Cookery Books here
For copies contact: Bridget Kumar Tel: +919845571254 Email: bidkumar@gmail.com / bridgetkumar@yahoo.com A whole set of the 6 books mentioned above costs as under: (includes the Postage and handling) 1. Within India Rs. 1800.00 (Payment through Cheque or Bank Trnasfer) 2. Outside India: Australia: A$ 125.00, Canada C$ 130.00, UK: GBP 75.00, USA: $130.00 (Payment through Western Union or PayPal) ALSO AVAILABLE ON AMAZON.IN & FLIPKART

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Friday, July 07, 2017

ANGLO-INDIAN PEPPER MINCE POTATO CHOPS



PEPPER MINCE POTATO CHOPS (PEPPER MINCE AND POTATO CUTLETS)

Serves 6  Time Required: 1 hour
½ kg finely minced meat either beef, lamb or mutton                    
1 medium sized onion chopped finely    
2 teaspoons pepper powder
1 teaspoon chopped mint                      
Salt to taste
3 tablespoons oil                                   
1 egg beaten
2 tablespoons breadcrumbs                 
3 large potatoes                 

Boil the potatoes, remove the skin and mash well.  Keep aside. 
In a pan add the mince, onions, mint, pepper powder and salt with a little oil and cook till the mince is dry.  Remove from heat and cool for some time.
Form the mashed potatoes into even sized balls. Make a depression in the center and fill with the pepper mince. Flatten each ball to form an oval cutlet.
Dip each potato chop / cutlet  in the beaten egg then roll in the breadcrumbs.
Heat the oil in a flat pan and shallow fry the cutlets on low heat till golden brown on both sides.
Serve as a starter or a side dish with bread or rice and sautéed vegetables such as green peas, carrots etc