Potato Chops aka Indian Scotch Egg

Potato Chops aka Indian Scotch Egg

I love a good Scotch Egg and it is probably because it reminds me of one of my favorite childhood dishes, POTATO CHOPS. I remember many weekends sitting around with the family tucking into these delicious balls of mince, egg & potatoes. We used to have either with ketchup or green yogurt chutney.

I have never made them but during lockdown I gave them a go with my mums guidance and they went down a treat.

potato chops


  • 6 potatoes

  • 1 tbsp whole cumin

  • 1 medium chopped onion

  • 250g lamb mince

  • 1 cup chopped coriander

  • 2 tsp crushed garlic

  • 2 tsp crushed ginger

  • 2 tsp crushed green chillies

  • 2 tsp ground cumin

  • 2 tsp black pepper

  • 3 large eggs for boiling plus one for dipping

  • 2 cups breadcrumbs (I used fresh ones)

  • vegetable oil for frying and cooking


  • Boil 5/6 potatoes with some salt
  • Heat 2 tbls oil in a pan then add 1 tbls cumin and one chopped red 
  • Cook the onions until soft but not brown
  • Add 1 tsp crushed garlic, 1 tsp crushed ginger and 1 tsp crushed chill and cook for 2 mins
  • Add in 1 tsp salt, 1 tsp ground cumin,1 tsp black pepper
  • Add in 250g minced lamb. Cook for about 20/25 minutes then switch off the pan and add half of the chopped coriander, mix and set aside
  • Boil some eggs (I hard boiled mine but you can soft boil). Once boiled, peel and cut in half
  • Once potatoes are boiled, peel and grate them
  • Add in 1 tbsp ground cumin, 1 tsp salt, 1 tsp black pepper,1 tsp crushed garlic, 1 tsp crushed ginger, 1 tsp crushed chillies & rest of the chopped coriander. Combine and divide into 6 equal size balls
  • Get ingredients ready to assemble the ball; mince, potatoes, boiled egg, egg wash, breadcrumbs
  • Heat a pan with oil to fry the potato chops (medium heat)
  • Flatten the potato ball slightly, add in a heaped tbsp of mince and half an egg (see below). Fold the potato around it to form a ball. Be careful the potato doesn’t break. If it does you can start over. You need it to be thin enough to be flexible but not so it breaks.
  • Dip the potato chop in egg then coat well in breadcrumbs
  • Fry in medium heat until medium brown. If you use less oil to fry like me ensure to turn the potato chop carefully onto the other side for it to cook evenly
  • Place on some kitchen towels to drain off excess oil
  • Serve hot with ketchup or green coriander & yogurt chutney. For chutney blitz together some coriander, garlic, salt, ground cumin, and then add this to yogurt.

Have you ever tried these? It may take a couple of attempts to get the assembly correct but you will get there. You can swap the meat for a vegetarian soya mince.


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