Potato chops in Bangladesh are usually fried! But I don’t like deep frying my food, so I have baked them instead. Fried potatoes taste lovely, but in my quest of life for staying in shape, I try to come up with healthier versions of these traditional foods. These are great as appetizers, or can be served as a side with other main courses. I love having this, with just some salad!
3 Potatoes (medium sized)
1 Tbsp Margarine
½ Tsp Freshly Ground Black Pepper
1 Cup Breadcrumbs (whole-wheat)
1 ½ Cup frozen peas (thawed)
1 Green Chili pepper (or jalapeno)
1 Cup Sliced Onions
1 Tbsp Cilantro Chutney
Salt to taste
Boil the potatoes, and peel them. Do the same with the eggs, in a different bowl.
Mash them up well and mix with margarine salt and black pepper.
This recipe should make about 8-10 chops, depending on how thick you make them.
So go ahead and start shaping the potatoes into balls of 8-10 equal parts. Set aside.
In a saucepan, heat up some oil and sauté the onions until they are soft and brown.
In a food processor add the thawed peas with the green chili pepper and coarsely grind them together.
In the bowl with the eggs, add the sautéed onions and the peas mixture along with the cilantro chutney.
The peas mixture will form the filling of the chops. Now you can make 8-10 equal portions of this mixture.
At this point, you should have two different bowls, one with the potato mixture and one with the peas mixture.
Now you need a third bowl for the bread crumbs.
It’s time to shape the chops now, so in preparation, grease a baking tray with some spray oil.
First take a potato ball and flatten it out. Scoop out a portion of the peas mixture and add on top of the potato patty.
Slowly form into oblong shaped chops, by surrounding the peas mixture with the mashed potatoes.
Cover the chops with the bread crumbs and place on the baking tray.
Repeat with the rest.
Pre-heat oven to 400 F.
Bake in the oven for 30 minutes, or until golden. Make sure the chops are flipped once in this time frame.