Potato – 4 medium
Peas – 1/2 cup
Onion (thinly sliced) – 2
Onion (finely chopped) – 1/2
Green Chili (finely chopped) – 1
Flour – as needed
Red Chili Powder – 1/2 tsp
Oil – as needed
Cilantro Leaves – 1/3 cup (chopped)

Salt – as needed
Black Pepper – 1/4 tsp
Egg (beaten) – 2
Ginger Paste – 1/2 tsp
Garlic Paste – 1/2 tsp
Garam Masala – 1 or 1/2 tsp (according to your taste)
Bread Crumb – as needed




Potato Chop/ Potato Cake

Boil potatoes in cattle. While boiling, prepare the filling for the chop/cake. Mix one beaten egg with cooked peas, chopped onions, chopped green chili, salt,  and pepper; stir-fry in heated oil. Put the filling aside.

Now fry sliced onions until they get golden color. After the potatoes get boiled properly, peel off the skins, drain extra water (by drying the potatoes in a heated pan for a minute or more), mix with fried onions and some bread crumb. Mix with ginger paste, garlic paste, garam masala, cilantro leaves, red chili powder, black pepper, and make a fine paste.

Make a ball with the potato mix and fill inside with the egg-peas filling. Now shape the ball according to the picture (oval shaped chop/cake). Make  more such chops with rest of the potato mix.

Take one chop, add flour surrounding its surface, dip it in beaten egg, and then add bread crumb before frying the chop in a deep frying pan. Keep heat at medium or low and deep fry until the color becomes reddish brown on both sides. Fry similarly the rest of the chops. Serve hot with ketchup.