Prawn Potato Chops | Goan Potato Chops
Prawn potato chops are a scrumptious Goan appetizer or snack. Delicious prawn mixture stuffed in smooth, creamy mashed potatoes, coated with semolina and shallow-fried! Learn how to make these delicious prawn potato chops at home.
Servings 6 prawn potato chops
Ingredients
- 4 medium-sized Yukon gold potatoes
- 1 cup finely chopped red onion
- 1 cup chopped tomatoes
- 1 cup prawns cleaned and deveined, cut into small pieces, marinated with salt for about 15 minutes
- 1/2 tsp turmeric
- 2 tsp red chilli powder/cayenne pepper, adjust as per desired heat
- 1 tbsp tomato ketchup
- handful of cilantro chopped
- 2 tbsp oil
- salt to taste
For coating and frying
- 1 medium egg, lightly beaten, seasoned with salt
- 1 cup Panko breadcrumbs/semolina
- Vegetable oil, as required for frying
Instructions
- Pressure cook the potatoes with sufficient water, on medium heat (about 4 whistles) until fork tender. Set aside.
- Heat oil in your skillet, on medium heat, add chopped red onion, saute until translucent.
- Next, add the chopped tomatoes, saute until they are a little mushy.
- Add the chopped prawns, and saute for another minute.
- Add the turmeric and chilly powder, and saute on medium-low heat for another 2 minutes. Season with more salt if required. (Add accordingly, since the prawns have already been marinated with salt)
- Add about 1/4 cup water and tomato ketchup, cook till the water evaporates, and the mixture looks dry.
- Add chopped cilantro and mix well. Switch off the heat.
- Grate the boiled potatoes.
- Mash them nicely to form a dough, take a handful of this dough, make a lemon sized ball.
- Flatten it a bit and put about 1 tablespoon of the prepared prawn mixture in the center, seal the mixture, and form a smooth patty.
- Dip it in beaten egg, then coat with breadcrumbs. Similarly, prepare all the prawn potato chops and keep them on a plate. Set aside to refrigerate for 10 -15 minutes.
- Heat oil in a skillet on medium heat, shallow fry the prawn potato chops in batches, until golden brown on both sides, transfer to a plate lined with tissue paper to drain off excess oil. Serve hot with a dip of your choice.
Notes
Sometimes, my Mum substitutes the turmeric and chilli powder with Goan recheado masala instead, that too is a delicious option.