Aloo Chop - very spicy mince on crispy mashed potato

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Aloo Chop - very spicy mince on crispy mashed potato
Aloo Chop - very spicy mince on crispy mashed potato
Servings:Serves 4
Calories per serving:709
Ready in:2 hours, 15 minutes
Prep. time:1 hour, 30 minutes
Cook time:45 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:1st July 2018
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File:Aloo-chop-served.jpg
Very spicy minced meat served on crispy mash with yoghurt and broccoli
Meat added to the crispy mashed potatoes
Crisped after 15 minutes in the oven
Raw mash, ready to cook - the extra portion is for my breakfast!

Crispy baked mashed potato with very spicy mince.

This recipe is my variation on the classic Aloo Chop recipe that usually uses minced lamb.

It stared as a way to use up the odd singe bramblebee farm Aberdeen Angus burger, and has developed into a family staple.

I usually use a Bramblebee Farm burger and make the weight up to 300g with other meat from the freezer.

Rather than mess around filling the potato balls as with the classic recipe, I just spread a layer of mashed potato on an oven tray, bake it until the potato is getting golden and crispy, then top with the mince add pop for a final 10 minutes to reheat the meat.

Ingredients

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for the crispy baked mashed potato

for the spicy mince

Mise en place

  • Peel the potatoes, boil for 25 minutes, drain, add butter and salt. Mash and and allow to cool
  • Preheat the oven to 220° C (425° F - gas 7), [fan oven 200° C & reduce cooking time by 10 mins per hour]

Method

for the baked mashed potatoes

  1. Once the potatoes have cooled, sprinkle the mash with parsley and nutmeg and mix in the beaten egg. it will be quite liquid at this stage.
  2. If it's too wet, add a tablespoon of ground yellow cornmeal.
  3. Grease an oven tray with 1 teaspoon of vegetable oil
  4. Spread the mashed potato in a thin layer over the tray
  5. If you're not cooking immediately, place in a cool place until you are ready

for the spicy mince

  1. Add all of the dried spices to a coffee grinder and grind to a powder
  2. Add the oil and ghee and cook the onion slices in a wok for 5 minutes
  3. Add the garlic and ginger and stir-fry for a further few minutes
  4. Stir in the meat and fry for a few minutes
  5. Add the fresh chillies, lemon juice, basil leaves or parsley and chilli sauce and mix really well.
  6. The mixture does not need any more cooking at this stage and the potato mix and the meat can be prepared ahead of time if needed.

final assembly and cooking

  1. Place the tray of mashed potato in the oven while it preheats to 220° C (425° F - gas 7), [fan oven 200° C & reduce cooking time by 10 mins per hour]
  2. Once the oven had reached temperature, pop the tray in the middle of the oven and cook until it is crispy and has a golden colour - obout 15 minutes.
  3. Spread the meat evenly over the mash, sprinkle with sesame seeds and pop back in the oven for 15 minutes
  4. Slice up and serve.

Serving suggestions

Serve with cold yoghurt and a green vegetable

Variations

1 usually use 1 Bramblebee Farm 6 oz Aberdeen Angus burger & 300 g mixed minced / pork / beef / lamb

Out of season, I use another tablespoon of dried parsley, instead of the fresh basil leaves.

Chef's notes

We usually pop the tray of mashed potato in the oven while it gets to temperature and judge the remaining mashed potato cooking time by eye.

See also

Graph your Body Mass Index

See your personal Body Mass Index (BMI) plotted on a graph against national averages.