Aloo Chop with Curry Ketchup

Makes 6 servings

Student Chef: Adila Esbhani
Adila Esbhani is soon to graduate from the Seattle Culinary Academy and hopes to have her own Indian street food cart. The Aloo Chop, also known as Aloo Tiki, an Indian-style meat-filled potato croquette, is a popular street food in India. Here it could be an appetizer, a light entrée or lunch item or star on a bar menu.

 

Budget Friendly
INGREDIENTS:

Potato Croquettes:

  • 1 1/2 pounds Washington Russet potatoes
  • 1 teaspoon lemon juice
  • 3/4 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1 egg, beaten
Meat Filling:
  • 1 teaspoon sunflower or canola oil
  • 2 cloves garlic, microplaned
  • 1/2-inch piece fresh ginger, microplaned
  • 1/2 Serrano pepper, seeded and minced
  • 3/4 teaspoon Madras-style curry powder
  • 1/2 pound lean ground beef
  • 1/2 cup water
  • 1/2 teaspoon salt
  • 1 tablespoon thin-sliced green onions
Curry Ketchup:
  • 1/2 teaspoon Madras-style curry powder
  • 1 cup ketchup
Breading:
  • 1 egg
  • 1/2 tablespoon water
  • 1 cup Panko, lightly crushed
  • Oil for frying
DIRECTIONS

Croquettes: Scrub potatoes with vegetable brush under cold running water. Peel potatoes and cut into 3-inch chunks.

Place potatoes in large saucepan or pot and add cold water to covercompletely. Heat to boiling, then reduce heat to simmer. Cover and cook until tender, about 10 to 15 minutes. Drain well.

Put potatoes through ricer or food mill into large mixing bowl. Stir in lemon juice, salt and pepper and mix well. Stir in beaten egg until mixture is smooth. Set aside.

Meat Filling: While potatoes are cooking, in large skillet over medium-high, heat oil. Add garlic, ginger, pepper and curry powder. Sauté for 1 minute. Add ground beef and salt, stirring to break up beef. Add the 1/2 cup water . Reduce heat to simmer. Cook 20 minutes, stirring frequently, until all liquid is evaporated. Remove from heat. Stir in green onions and set aside to cool.

Curry Ketchup: In small skillet over medium-low heat, lightly toast the curry powder for 1 minute. Stir in ketchup. Remove from heat and set aside. Note: Curry Ketchup can be made ahead, so flavor can develop.

Breading: In shallow bowl, beat egg with water. Place crushed Panko crumbs in another shallow bowl.

Portion about 1/2 cup of potato mixture into ball, then flatten with hands. Spoon 1 tablespoon meat mixture into center and wrap potato mixture around meat mixture. Flatten with hands to form a disk about 2 1/2 inches in diameter and 1 inch thick. Repeat with remaining potato and meat mixtures. Wet palms with water to prevent sticking, if necessary.

Dip each croquette into egg mixture, then in Panko crumbs, coating evenly. (Croquettes can be fried immediately or covered and refrigerated for up to one day.)

Fry croquettes in deep fryer or in oil in large pot at 350°F until golden brown, about 2 minutes per side. Drain on paper towels. Serve immediately or let cool to room temperature. Accompany with Curry Ketchup.