Mince Potato Chops Ingredients 1 kg potatoes 1/2 teaspoon pepper salt to taste 1 egg slightly beaten breadcrumbs prepare mince as in meat samosas shown on Delights of Goa page 37
Method Boil the potatoes in their skins until soft. Peel and mash the potatoes. Take a handful of potato mash and place it in the palm of your hand and hollow it a little, then put in some mince. Cover it with the mash to form a round shape or rectangle. Dip into the egg mixture and then breadcrumbs. Fry in shallow oil. Portuguese Mince Patties This recipe can be used with mince meat or fish. The patties can be frozen and deep-fried as and when required. Ingredients 9 oz / 255 g of plain flour 1 tablespoon of corn flour 1 tablespoon of ghee or margarine 3 fl oz of water Prepare mince as in meat samosas 2 tablespoon of oil Method Mix the flour with margarine or ghee and little salt Add water a little at a time and knead into smooth dough. Beat the dough with a wooden spoon till very smooth. Divide the dough into four parts. Take one part of the dough in your hand and make a small ball. Roll into a chapatti. Brush the chapatti with oil generously and sprinkle a little cornflour. Roll the chapatti tightly to form a roll. Stretch the roll to 8 inches. Divide the roll into 6 equal portions. Roll out each portion and put in a little mince. Seal it with a little water on the outer edges of the pastry to form a patty (can be of any shape i.e. rectangle, square or triangle). Ensure the two ends are sealed firmly. Continue the process till all the dough is finished. Lastly, deep-fry the patties all together. Mince Cutlets Ingredients 1 lb/ 450g mince (beef or mutton) 3 onions 2 green chillies 1 inch piece of ginger 6 cloves of garlic one bunch of coriander leaves 1 teaspoon pepper powder 1 egg 2 slices of bread (soaked in milk and drained) Salt to taste 1 tablespoon of vinegar Method Mince the onions, green chillies, ginger, garlic and coriander. 2. Add the mixture to the minced meat with seasoning, egg and soaked bread. 3. Add vinegar and form into cutlets. Coat them in breadcrumbs and shallow fry. Croquettes Ingredients 1 kg minced mutton or beef 3 onions finely chopped 4 green chillies deseeded and cut finely 1/2 teaspoon cloves powder 1/4 tsp ginger paste 1-1/2 tsp garlic paste 2 slices of bread 2 eggs 1 cup water Half a cup of breadcrumbs Oil for frying Salt and pepper to taste Method Mix the mince, onions, chillies, garlic and ginger paste, salt and pepper with a cup of water. Put the mixture in the pan and bring it to boil on a moderate heat and stir cook till all the water has been absorbed and the meat is dry. Place the meat mixture in the blender and grind it finely. Soak the bread in milk for five minutes. Squeeze dry and add to the meat mixture along with 1 egg, lightly beaten. Form the meat into the shape of cocktail sausages. Beat the remaining egg and dip each croquette into the beaten egg, then into the breadcrumbs. Heat the oil in a frying pan on a moderate heat and fry the croquettes to a golden brown colour. You should get about 30-35 croquettes. Alda Figueiredo is the author of DELIGHTS OF GOA, published in Goa in 2011. She can be contacted at [email protected] Order this book via http://bit.ly/kxRUBC Cover at http://bit.ly/k5hFy3
