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East Indian poetry
'East Indian' in this context refers to a large ethnic group native to Bombay, India. It is also the community I was born into. Formerly known as Bombay Portuguese, the community renamed themselves in the 1600's as 'East Indians' in order to distinguish themselves from immigrants arriving into Bombay from Portuguese ruled Goa. East Indian heritage is an exotic melange of Portuguese customs and Maharashtrian - local indigenous population of Bombay - traditions. This cultural fusion is best noted in the varied, colourful and flavourful foods prepared with much love and superabundant patience!
Worldwide, Goa is synonymous with Portuguese India. However, few are aware that the Portuguese colonized Bombay over a hundred years earlier and that, to this day, an exciting cocktail of ethnic diversity known as East Indians exists.
Special dish
As an East Indian, the one dish which incorporates beautifully this marriage between Portugal and Maharashtra is 'Potato Chops.' You may laugh at the name but I assure you the dedication that goes into making these little patties of delight is nothing to be sneered at (at least, for your safety, I advise not in front of another East Indian). And this is where the poetry bit comes in, step back Oscar Wilde, Maya Angelou, Emily Dickenson….to impress, thank, show gratitude, love or celebrate a special occasion - Potato Chops MUST be present! You know you are a valued and welcomed guest to an East Indian home if you are served Potato Chops. As an East Indian, instinctively you know, almost fear, no matter how lavishly a wedding is catered for or decadent a Christmas feast, it just won't be the same without that simple, unpretentious, little Potato Chop on your plate!
My family always made an event out of preparing Potato Chops for the Christmas dinner. I have adopted this tradition as part of my own Christmas preparations and my children and husband have no choice but to participate!
I offer you the recipe for East Indian Potato Chops with wishes of joy and happiness for 2009! A very Merry Christmas.
Potato Chops
Makes 12 - 15 small patties.
Ingredients:
- ½ kg minced beef
- 4 medium red onions, finely chopped
- 2 tsp garlic, finely chopped
- 1 tsp ginger, finely chopped
- 1-2 green chillies (optional)
- ½ tsp garam masala
- ½ tsp mixed spice
- 1 tbsp lime juice
- ½ cup green peas, freshly boiled or frozen (optional)
- 1 beef stock cube
- 1 tbsp tomato puree
- Salt and pepper to taste
- 3 tbsp vegetable oil plus extra for shallow frying
- 400g potatoes
- 1-2 eggs beaten
- Dried breadcrumbs
Method:
In a large saucepan heat oil and fry onions and whole chillies (if using) until golden brown. Add garlic and ginger and fry on a medium heat for a further minute.
Next, add your beef and spices to the pan and mix together thoroughly. Cook until mince has browned. Mix beef stock cube into 200 ml of freshly boiled water. Add this to the pan along with tomato puree, peas (if using) and season with pepper and a little salt. (Note** Commercial stock cubes are generally high in salt content).
Continue to cook mince on a medium heat until most of the liquid has evaporated and you are left with a dry mince dish. Turn off the heat and stir in the lime juice. Fish out and discard chillies, cover pan and set aside until needed.
Peel and chop your potatoes to bite sized pieces. Put them in a pot and cover with cold water. Cook for approx. 30 minutes or until a fork can easily be inserted into a piece of potato with the potato still holding its shape. Remove pot from heat and drain.
Season potatoes and then using a potato masher, mash potatoes until smooth and free of any lumps. Rubbing a drop or two of oil into the palms of your hands to avoid potato from sticking to them, take some mashed potato and form a golf-sized ball (or slightly bigger) in your hand. Depress the middle of the potato ball and add a tablespoon of mince. Add some more potato to cover the mince, form into a ball shape again and then gently flatten to form a thick burger like shape. Continue this process until all the mince and potatoes are used up. Next, dip your potato chops in some beaten egg so that there is a thin coating of egg all over. Roll your egg coated potato chop in breadcrumbs and set aside on a non stick tray.
Heat enough oil in a pan to shallow fry the potato chops. When oil is hot but not smoking, gently add a few chops to the pan cooking for approx. 2 -3 minutes on each side. Ready potato chop should have a nice golden brown colour. Place chops on some kitchen towels to absorb excess oil before serving. Serve immediately or allow to cool and store in the refrigerator for up to 4 days or freeze for up to 3 weeks.
To re-heat, place cold or defrosted potato chops in a pre-heated oven at 180 C for 10 - 15 minutes or shallow fry as before.
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