Goan Chorizo Potato Chops

Goan Chorizo Potato Chops

Recipes with Goan Chorizo

Potato chops are Goa's Catholic-kitchen party snack: spiced mashed potato shaped around a filling of fried chorizo and onion, coated in breadcrumbs, and shallow-fried until the outside is crisp and golden. They appear at every wedding, baptism, and feast-day table in Goan Catholic homes. The chorizo filling is loud inside the mild potato shell.

Prep Time

30 min

Cook Time

25 min

Servings

4

Difficulty

Medium

Ingredients

  • 4 large potatoes (about 600g), boiled and mashed
  • 150g Goan chorizo, casings removed
  • 1 medium onion, finely diced
  • 2 green chillies, finely chopped
  • 1 tsp garam masala
  • 1/2 tsp turmeric
  • 2 tbsp fresh coriander, chopped
  • 1 tbsp palm vinegar or malt vinegar
  • 2 eggs, beaten
  • 1 cup fine breadcrumbs
  • Oil for shallow frying
  • Salt and black pepper

Steps

1

Cook the chorizo in a dry pan over medium heat for 4 minutes, breaking it up. Add the onion and green chillies and fry in the chorizo fat for another 4 minutes. Add the vinegar, stir, and cook for 1 minute. Set the filling aside to cool.

2

Season the mashed potato with salt, pepper, garam masala, turmeric, and fresh coriander. Divide into 10-12 equal portions.

3

Flatten a portion of potato in your palm. Place a teaspoon of chorizo filling in the centre. Fold the potato around the filling and shape into a flat, oval patty about 1.5cm thick. Repeat.

4

Dip each chop in beaten egg, then coat in breadcrumbs, pressing gently to adhere.

5

Heat oil in a wide pan to about 1cm depth over medium-high heat. Fry the potato chops in batches for 3-4 minutes per side until deep golden and crisp. Drain on paper and serve hot.

Tips

The mashed potato must be dry and stiff, not creamy. Wet mash falls apart in the pan. After boiling, let the potatoes steam in the pot with the lid off for a few minutes before mashing. The chorizo filling must be completely cool before shaping, or it will melt the potato around it.