Goan Sausage and Potato Chops with Ladi Pav

Instructions

1. 1

   Prepare the Potatoes

   • Place the whole, unpeeled potatoes in a large pot and cover with cold water. Bring to a boil.
   • Cook for 15-20 minutes, or until a fork easily pierces the center. Do not overcook.
   • Drain the potatoes completely. Once cool enough to handle, peel the skins off.
   • In a large bowl, mash the warm potatoes until smooth and free of lumps. Set aside to cool.
2. 2

   Cook the Sausage Filling

   • While the potatoes are boiling, heat a non-stick pan over medium heat. No oil is needed.
   • Add the crumbled Goan sausage to the pan. Cook for 5-7 minutes, breaking it up with a spatula, until the fat has rendered and the sausage is cooked through.
   • Add the finely chopped onion, green chillies, ginger paste, and garlic paste. Sauté for 4-5 minutes until the onions are soft and translucent.
   • Stir in the turmeric powder and cook for another minute until fragrant. Remove from heat.
3. 3

   Combine and Chill the Mixture

   • Add the cooked sausage mixture to the bowl with the mashed potatoes.
   • Add the chopped coriander leaves and salt. Mix gently until everything is well combined. Taste and adjust salt if necessary.
   • Cover the bowl and let the mixture cool in the refrigerator for at least 15-20 minutes. This step is crucial for making the mixture firm and easy to shape.
4. 4

   Shape and Coat the Chops

   • Divide the chilled mixture into 12 equal portions. Roll each portion into a ball and then flatten into an oval patty, about 1-inch thick.
   • Set up your breading station: place the lightly beaten egg in a shallow bowl and the breadcrumbs on a separate plate.
   • Dip each patty first into the egg, allowing any excess to drip off.
   • Then, coat it evenly in the breadcrumbs, pressing gently to ensure the crumbs adhere well.
5. 5

   Shallow Fry the Chops

   • Heat the vegetable oil in a wide, heavy-bottomed pan over medium-high heat. The oil should be about 1/2-inch deep.
   • Once the oil is shimmering, carefully place 4-5 coated chops in the pan. Do not overcrowd it.
   • Fry for 3-4 minutes per side, until they are a deep golden brown and crispy.
   • Using a slotted spoon, remove the chops and place them on a wire rack or a plate lined with paper towels to drain excess oil.
   • Repeat the process with the remaining chops.
6. 6

   Serve

   • Serve the Goan sausage and potato chops immediately while they are hot and crispy, with a side of tomato ketchup or a fresh mint chutney.