Beef Chops (Meat-Stuffed Potato Cutlets)
Published: Oct. 1, 2025
Recipe Metadata
Total Time: ~1½ hours
Prep Time: 10 minutes
Cook Time: 1¼ hours
Difficulty: Moderate
Ingredients
For the Potato Dough:
2 pounds russet potatoes, scrubbed
2 tablespoons cornstarch
1 teaspoon fine sea salt
1½ tablespoons ghee or vegetable oil (reserved for filling)
For the Filling:
½ cup (8 tablespoons) ghee or vegetable oil (remaining for frying)
2 teaspoons cumin seeds
½ small white or yellow onion, finely chopped
2 teaspoons garlic paste or freshly grated garlic
1–2 green bird’s-eye chiles, chopped
½ pound lean ground beef or lamb
1½ tablespoons chopped cilantro
1 teaspoon garam masala, plus more to taste
½ teaspoon fine sea salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
For Breading:
2 eggs, lightly beaten
¾ cup panko bread crumbs
For Serving:
- Chutney (homemade or store-bought), for serving
Pro Tips
Dough Handling: Wet hands with water before shaping to prevent the sticky "bubble-gum" dough from sticking.
Filling Prep: Cool meat filling slightly before assembling to avoid softening the potato dough.
Freezing: Assemble cutlets up to the breadcrumb stage, freeze on a baking sheet, then transfer to a freezer bag for later frying.
Seasoning: Double spices (garam masala, salt, pepper) if using lean meat; add 1 extra egg to the dough for structural integrity.
Step-by-Step Preparation
1. Prepare the Potato Dough
Add scrubbed russet potatoes to a medium pot. Cover with cold water by 1 inch. Bring to a boil over high heat, then reduce to medium and simmer for 30 minutes until fork-tender (a fork pierces with minimal resistance).
Drain potatoes, return to the pot, and cover with cold water to stop cooking. Let cool 5 minutes, then drain thoroughly.
Peel cooled potatoes and transfer to a large bowl. Mash with a fork or potato masher until smooth and lump-free.
Add cornstarch and 1 teaspoon salt. Mix until a cohesive dough forms (it should hold together when pressed; add 1–2 tablespoons water if too dry).
2. Make the Meat Filling
In a large non-stick frying pan, heat 1½ tablespoons ghee over high heat for 30 seconds. Add cumin seeds; cook 30 seconds until fragrant.
Stir in onion, garlic, and green chiles. Cook 5 minutes, stirring occasionally, until onions turn translucent.
Add ground beef/lamb, breaking into small pieces with a spoon. Cook 7 minutes until browned and edges crisp.
Stir in cilantro, garam masala, ½ teaspoon salt, and black pepper. Taste and adjust seasonings. Transfer to a bowl and let cool.
3. Assemble the Cutlets
Wet hands with water. Portion dough into ¼-cup portions (about 4–5 ounces each). Roll into smooth balls, then flatten into 2.5-inch rounds (¾ inch thick).
Press a well (2 inches wide) in the center of each round with thumbs. Add 2 tablespoons cooled filling, packing tightly.
Fold dough edges over the filling, pinching to seal. Gently press to form a 2.5-inch disc. Repeat with remaining dough and filling.
4. Fry the Cutlets
In the same pan, heat remaining ghee (≈15 tablespoons) over high heat until shimmering.
Dip a cutlet in egg, then roll in bread crumbs to coat. Gently place 3–4 cutlets in the pan (avoid overcrowding).
Fry 30–45 seconds per side until golden brown. Transfer to a paper-towel-lined plate to drain. Repeat with remaining cutlets in batches.
5. Serve & Store
- Serve warm with chutney. Leftover cutlets keep refrigerated for 2 days; reheat in a toaster oven (350°F, 10 minutes) or air fryer (350°F, 5–7 minutes).
Reader Feedback
"Pack the meat filling tightly in the dough well—beginners may struggle with 2 tbsp filling in a half-cup dough. Wet hands and pray!"
"Perfect for leftover mashed potatoes! Add an extra egg to the dough for structure; double spices for bold flavor."
"Freeze at the breadcrumb stage—they’ll hold shape when fried later. Great for meal prep!"
Enjoy this hearty, savory dish—adapt with your favorite chutney or leftover spices!
