The variations of eating meat and potatoes are endless. One of the favourites of every Parsi household seems to be stuffed mashed potatoes with cooked minced meat, beef or lamb, which has been seasoned with a dash of sugar and a dash of vinegar to make it perfect. It is well worth trying and difficult as it sounds, can be quite the comparison to a version of the Parsi Scotch egg!
Mmmm or yummmm?
¾ kg/750gms/ 1/1/2 lbs minced meat of lamb or beef
3 medium onions finely chopped
1 ½ tsp finely chopped ginger
1 ½ tsp finely chopped garlic
½ tsp chillie powder
1 ½ tsp ground cumin powder
2 finely chopped green chillies
1 tsp turmeric powder
1 ½ tbsp vinegar
3 tbsp sugar
1 tsp salt
2 tbsp oil
1 ½ kg potatoes, boiled peeled, salted and mashed
4 eggs beaten
Fine dry bread crumbs or semolina as required
Oil for shallow frying
Heat oil in a pan and fry onions till golden brown. Add in the ginger, garlic, chillies, cumin and turmeric. Add the minced meat and sauté 10 minutes. Now add 1 cup of water and cook till the mince is cooked and very dry.
Now add the vinegar and sugar/ keep aside and cool.
Wet your hands take a spoonful of the mashed potatoes, flatten and put 2 tsp of mince in the centre. Fold over the edges of the potato over the mince and shape into a ball.
Flatten and shape into a round patti. Repeat with the remaining mince and potaotes.
Heat the oil in a skillet and dip each of the patti in beaten egg and then into the breadcrumbs pressing them on. Shallow fry each one turning over only once cooking just until they are beautifully golden brown.
For more Parsi Food and its origins click for my cookbook
The Art of Parsi Cooking; reviving an ancient cuisine.
For more recipes from the Parsi e-book click
Niloufer's Kitchen : Quick and Easy http://www.amazon.com/dp/B00HBSBLI4
Photo credit Sheriar Hirjikaka
11th October 2017
Vahishta Canteenwalla Congratulations Niloufer. There are 2 recipes that I use very often. The Val ni dar and the kheema papeta patties. Why?? Because they come out perfect!!👍🏽👍🏽