The other day a member of my toastmaster's club brought something called
potato chops (http://www.curryfrenzy.com/curry/rec...ato-Chops.html) to
the 20th anniversary party for our club. They seem to be a simple enough
concept - make some mashed potatoes, bread them, then fry them. The recipe
I just posted a link to has a tiny bit of ground lamb in it as well, but I
did not get quite so fancy on my first try making ther. Although the ones
he brought did not have lamb either, they were quite tasty.

I tried making them. Although from a taste standpoint they were quite
tasty, visually they were quite messy. The mashed potatoes I used were way
to soft to work with and form into round balls, and just pretty much fell
apart, especially after I put them in the egg mixture and tried to take them
out. And yes, I did cool them. After I made the chops, I had some mashed
potatoes left over and left them in the refrigerator over night, and even
they were really not firm enough to work with.

I have never made mashed potatoes with the intention of working with them
and making them into little balls. Just chilling them, even over night, did
not work. Do I use less butter/milk? Do I leave those things out entirely?
Do I add something else? I did not ask him because I think his wife made
them, and he might not know these details. I am not just assuming that
because he is the man that his wife makes stuff and he brings it to parties,
take a look at my name, I was told that by someone who was preumably told
that by him.

Also, the pan I fried it it was fairly small. I am not sure how deep (1" or
so?) and 8" inches or less in diameter, and 1 cup oil. This made the oil
quite deep, and the frying was not just "pan frying," but I think was
essentially deep frying. Might this recipe work better if I invested in an
actual deep fryer, such as a fry-daddy, I suppose, and actually deep fry it.
The pan I used was a fairly inexpensive non-stick pan. I think I have a
cast-iron pan around somewhere. Would that work better, assuming of course
that I can actually find it.

I also made the bread crumbs by taking a couple of slices of bread, drying
them out in the oven, and putting them in the blender. Would Panko bread
crumbs be better. I don't think I have ever had them, and I know I have
never made any thing with them.

Brian Christiansen

In article >,
"Brian Christiansen" > wrote:

> I have never made mashed potatoes with the intention of working with them
> and making them into little balls. Just chilling them, even over night, did
> not work. Do I use less butter/milk? Do I leave those things out entirely?
> Do I add something else? I did not ask him because I think his wife made
> them, and he might not know these details. I am not just assuming that
> because he is the man that his wife makes stuff and he brings it to parties,
> take a look at my name, I was told that by someone who was preumably told
> that by him.

Well, the suggestion I would make to thicken the mix and not ruin the
flavor would be to try adding some potato flakes and maybe some egg.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

On Mar 6, 10:24 am, "Brian Christiansen"
> wrote:
> The other day a member of my toastmaster's club brought something called
> potato chops (http://www.curryfrenzy.com/curry/rec...ato-Chops.html) to
> the 20th anniversary party for our club. They seem to be a simple enough
> concept - make some mashed potatoes, bread them, then fry them.

Stuffed and breaded potato balls or patties can be found in many
cuisines. The origin of yours sounds Indian to me, the ones I'm most
familiar with are Cuban (papas rellenos).
[snip]
> The mashed potatoes I used were way
> to soft to work with and form into round balls, and just pretty much fell
> apart, especially after I put them in the egg mixture and tried to take them
> out. [snip]

For these kinds of dishes you get better results from plain mashed
potatoes with no additions other than salt. Boil the potatoes,
preferably russets, until overcooked and very soft, then drain very
well, salt, and mash until smooth. After that has cooled enough to
handle, make a ball, make a cavity/indentation in it, add the
stuffing, reform the ball or flatten to a patty. Then egg and
breadcrumbs. Then chill to stabilize the form, then fry or deep fry.

> [snip]
> Also, the pan I fried it it was fairly small. I am not sure how deep (1" or
> so?) and 8" inches or less in diameter, and 1 cup oil. This made the oil
> quite deep, and the frying was not just "pan frying," but I think was
> essentially deep frying. Might this recipe work better if I invested in an
> actual deep fryer, such as a fry-daddy, I suppose, and actually deep fry it.

Whatever works. A large deep skillet with an inch or so of oil might
mean turning the chops. A large heavy saucepan with deeper oil will
be easier to work with. A fry-daddy would work, too, but certainly is
not necessary.

> The pan I used was a fairly inexpensive non-stick pan.

I think deep frying is a bad use of a non-stick pan or pot, but not
everyone shares that bias.

> I also made the bread crumbs by taking a couple of slices of bread, drying
> them out in the oven, and putting them in the blender. Would Panko bread
> crumbs be better.

Though I love Panko I don't think it would be normal for your chops or
my papas rellenas. Your crumbs sound fine. -aem

On Mar 6, 10:24*am, "Brian Christiansen"
> wrote:
> The other day a member of my toastmaster's club brought something called
> potato chops (http://www.curryfrenzy.com/curry/rec...ato-Chops.html) to
> the 20th anniversary party for our club. *They seem to be a simple enough
> concept - make some mashed potatoes, bread them, then fry them. *The recipe
> I just posted a link to has a tiny bit of ground lamb in it as well, but I
> did not get quite so fancy on my first try making ther. *Although the ones
> he brought did not have lamb either, they were quite tasty.
>
> I tried making them. * Although from a taste standpoint they were quite
> tasty, visually they were quite messy. *The mashed potatoes I used were way
> to soft to work with and form into round balls, and just pretty much fell
> apart, especially after I put them in the egg mixture and tried to take them
> out. *And yes, I did cool them. *After I made the chops, I had some mashed
> potatoes left over and left them in the refrigerator over night, and even
> they were really not firm enough to work with.
>
> I have never made mashed potatoes with the intention of working with them
> and making them into little balls. *Just chilling them, even over night, did
> not work. *Do I use less butter/milk? *Do I leave those things out entirely?
> Do I add something else? *I did not ask him because I think his wife made
> them, and he might not know these details. *I am not just assuming that
> because he is the man that his wife makes stuff and he brings it to parties,
> take a look at my name, I was told that by someone who was preumably told
> that by him.
>
> Also, the pan I fried it it was fairly small. *I am not sure how deep (1" or
> so?) and 8" inches or less in diameter, and 1 cup oil. *This made the oil
> quite deep, and the frying was not just "pan frying," but I think was
> essentially deep frying. *Might this recipe work better if I invested in an
> actual deep fryer, such as a fry-daddy, I suppose, and actually deep fry it.
> The pan I used was a fairly inexpensive non-stick pan. *I think I have a
> cast-iron pan around somewhere. *Would that work better, assuming of course
> that I can actually find it.
>
> I also made the bread crumbs by taking a couple of slices of bread, drying
> them out in the oven, and putting them in the blender. *Would Panko bread
> crumbs be better. *I don't think I have ever had them, and I know I have
> never made any thing with them.
>
> Brian Christiansen

If you are using LEFTOVER mashed potatoes, they will always be too
soft for any kind of potato patty or chop.
Usually.... unless you make the original mashed potato dish with
almost no milk or butter, very very stiff.

You would probably be better off starting from scratch and cooking and
mashing potatoes plain and cooling them
thoroughly before you started your recipe.

"aem" > wrote in message
...

> I think deep frying is a bad use of a non-stick pan or pot, but not
> everyone shares that bias.
>
I think I have a cast-iron skillet around somewhere, if it did not get lost
in a recent move. Perhaps I should use that?

Brian Christiansen

On Mar 6, 12:17*pm, "Brian Christiansen"
> wrote:
> "aem" > wrote in message
>
> ...
>
> > I think deep frying is a bad use of a non-stick pan or pot, but not
> > everyone shares that bias.
>
> I think I have a cast-iron skillet around somewhere, if it did not get lost
> in a recent move. *Perhaps I should use that?
>
> Brian Christiansen

cast iron would be much better.

What we called 'potato cakes' were a standard both when I was growing up
and when cooking for a family. Cold mashed potatoes are mixed with an
egg and some finely chopped onion, patted into rounds, and lightly
dusted with flour. Fry them in a heavy skillet with just enough fat to
keep them from sticking (bacon preferred). Turn once to brown on both
sides. Even if the cakes are soft, they will stiffen up as the brown
crust develops. Comfort food! jh

On Sat, 6 Mar 2010 11:24:19 -0700, "Brian Christiansen"
> wrote:

>The other day a member of my toastmaster's club brought something called
>potato chops (http://www.curryfrenzy.com/curry/rec...ato-Chops.html) to
>the 20th anniversary party for our club. They seem to be a simple enough
>concept - make some mashed potatoes, bread them, then fry them. The recipe
>I just posted a link to has a tiny bit of ground lamb in it as well, but I
>did not get quite so fancy on my first try making ther. Although the ones
>he brought did not have lamb either, they were quite tasty.

I've never made "chops" but I've made breaded patties many times. aem
mentioned Papas Rellenas which was the first thing that came to my
mind. Here's a recipe from many that will tell you to not add
butter, oil, or liquid to your potatoes.

http://www.recipezaar.com/Papas-Rell...otatoes-148526

When I deep fry potato patties I rice them so they never see a masher.
Most recipes say to use wet hands to form them so use and extra egg
and wet your hands with the egg. I prefer panko but use whatever you
think will work for whatever you're doing. I also fry them in a wok.
I've found with a spyder it's the best way. (for me)

I'd go get a few spuds and make up a little batch and get the feel of
it with dry potatoes and you'll then be able to better judge what you
can add. They'll only handle so much "stuff" before they fall apart
or explode while frying.

Lou

"Brian Christiansen" > wrote in message
...
> The other day a member of my toastmaster's club brought something called
> potato chops (http://www.curryfrenzy.com/curry/rec...ato-Chops.html)
> to the 20th anniversary party for our club. They seem to be a simple
> enough concept - make some mashed potatoes, bread them, then fry them.
> The recipe I just posted a link to has a tiny bit of ground lamb in it as
> well, but I did not get quite so fancy on my first try making ther.
> Although the ones he brought did not have lamb either, they were quite
> tasty.
>
> I tried making them. Although from a taste standpoint they were quite
> tasty, visually they were quite messy. The mashed potatoes I used were
> way to soft to work with and form into round balls, and just pretty much
> fell apart, especially after I put them in the egg mixture and tried to
> take them out. And yes, I did cool them. After I made the chops, I had
> some mashed potatoes left over and left them in the refrigerator over
> night, and even they were really not firm enough to work with.
>
> I have never made mashed potatoes with the intention of working with them
> and making them into little balls. Just chilling them, even over night,
> did not work. Do I use less butter/milk? Do I leave those things out
> entirely? Do I add something else? I did not ask him because I think his
> wife made them, and he might not know these details. I am not just
> assuming that because he is the man that his wife makes stuff and he
> brings it to parties, take a look at my name, I was told that by someone
> who was preumably told that by him.
>
> Also, the pan I fried it it was fairly small. I am not sure how deep (1"
> or so?) and 8" inches or less in diameter, and 1 cup oil. This made the
> oil quite deep, and the frying was not just "pan frying," but I think was
> essentially deep frying. Might this recipe work better if I invested in
> an actual deep fryer, such as a fry-daddy, I suppose, and actually deep
> fry it. The pan I used was a fairly inexpensive non-stick pan. I think I
> have a cast-iron pan around somewhere. Would that work better, assuming
> of course that I can actually find it.
>
> I also made the bread crumbs by taking a couple of slices of bread, drying
> them out in the oven, and putting them in the blender. Would Panko bread
> crumbs be better. I don't think I have ever had them, and I know I have
> never made any thing with them.
>
> Brian Christiansen
>
This is a use for leftover mashed potatoes. My family has always added
bread crumbs 'to' the potato mixture. It stiffens the mixture as well as
extending a leftover. The bread crumbs do not make an icky potato cake. To
me, it improves the mouth feel as the potatoes without the crumbs is
too --sorry, can only think of the word slimy and I am sure that isn't what
I mean. What I do is take the cold leftover mashed potatoes, grate a couple
of slices of bread on the box grater, grate some onion. Add the crumbs,
onion, an egg and some salt, pepper to the mix. The mixture should be
stiff. In a preheated skillet, put a couple tablespoons of cooking
oil(EVOO is o.k.) and a couple of tablespoons of butter. The pan is ready
when the butter stops foaming. If you have a disher (ice cream scoop), this
is an easy way to get the potato mixture in the pan. Otherwise, shape the
mixture with your hands. Fry at medium heat until a good crust has formed
on one side. If you try to turn before the crust has formed, the potato
patty will mush as you turn. Either turn 3 times for a croquette or twice
for a patty. Good luck
Janet

Brian wrote:

> I tried making them. Although from a taste standpoint they were quite
> tasty, visually they were quite messy. The mashed potatoes I used were
> way to soft to work with and form into round balls, and just pretty much
> fell apart, especially after I put them in the egg mixture and tried to
> take them out. And yes, I did cool them. After I made the chops, I had
> some mashed potatoes left over and left them in the refrigerator over
> night, and even they were really not firm enough to work with.

When making mashed potatoes for immediate consumption, you don't normally
want to overwork the potatoes; it makes them gluey. But for this dish using
leftover mashed potatoes, it might help for you to put them into a food
processor and purée them for thirty seconds or so to bring out additional
starch which will hold the potatoes together better. (You'd want to heat up
the potatoes first to make the starch more accessible.)

French Alpine cuisine has a cheesy mashed potato recipe called "aligot" in
which shredded cheese is vigorously stirred into mashed potatoes to achieve
a very *stretchy* dish.

http://i49.tinypic.com/24w53wy.jpg

In a discussion of aligot, America's Test Kitchen says this: "Normally we
wouldn’t dream of mashing potatoes in a food processor, let alone whipping
them by hand for a protracted period—two techniques called for in our aligot
recipe. Such rough handling causes the release of amylose, the tacky
gel-like starch found in potatoes that spells the end of light, fluffy
texture. But in these cheesy, garlicky French mashed potatoes, the release
of amylose is actually a good thing. When combined with the cheese in the
recipe, it helps produce aligot’s signature stretch."

Bob