Goan Sausage and Potato Chops
These crisp Goan chops are filled with a spicy, tangy mix of sausage and potato, then crumb-coated and shallow fried until golden. They make a popular snack with plenty of bold flavor in every bite.
For 8 servings
- prep · ~20 min
Boil and mash the potatoes.
Boil the potato until tender, then peel and mash while still warm. Let the mash cool slightly so it is easy to shape.
- saute · ~12 min
Cook the sausage filling.
1.Heat 1 tbsp oil in a pan over medium heat.2.Add onion, green chili, ginger, and garlic and cook until the onion softens, 3 to 4 minutes.3.Add the goan sausage and break it up with a spoon.4.Cook until the sausage is browned and the masala looks dry, 6 to 8 minutes.5.Add turmeric powder, black pepper, coriander leaves, and lemon juice and mix well. - mix · ~3 min
Mix the chop filling.
Add the cooked sausage mixture and salt to the mashed potato. Mix until evenly combined, then divide into 8 equal portions.
- assemble · ~7 min
Shape and coat the chops.
1.Shape each portion into an oval chop.2.Dip each chop in the beaten egg.3.Roll it in bread crumbs and coat well on all sides.4.Set the coated chops on a plate. - rest · ~10 min
Rest the coated chops.
Let the chops rest for 10 minutes so the coating sets and holds better while frying.
TIPA short rest helps the crumbs stick and keeps the chops from cracking in the pan. - fry · ~15 min
Shallow fry the chops.
1.Heat the oil for frying in a wide pan over medium heat.2.Place the chops in the pan without crowding.3.Fry until golden on one side, 2 to 3 minutes.4.Turn gently and fry the other side until crisp and evenly browned.5.Remove and drain briefly before frying the next batch.TIPUse medium heat so the coating turns crisp before the outside gets too dark. - serve
Serve the chops hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Cook the sausage masala until it looks fairly dry; excess moisture makes the chops split while frying.
- 2Taste the sausage mixture before adding extra salt, since Goan sausage is already quite salty and punchy.
- 3Mash the potatoes smooth while warm, but cool the mixture before shaping so the chops hold their oval form.
- 4For a sturdier crust, chill the crumb-coated chops for 15 to 20 minutes before shallow frying.
- 5Fry on medium heat only; high heat browns the crumbs too fast before the center heats through.
- 6Turn the chops gently with a flat spatula once the first side is well set and golden to prevent cracking.
- 7These can be shaped and crumb-coated ahead, then refrigerated for a few hours until ready to fry.
Adapt it for your goals.
Extra-spicy
Add more green chili or a pinch of black pepper to make the chops fierier, especially if your sausage is on the milder side.
low oilLow-oil
Brush the crumb-coated chops lightly with oil and bake or air-fry them for a lighter version with less pan frying.
fishFish
Replace the sausage with a dry, spiced canned tuna or flaked fish filling for a coastal-style chop with a different protein.
egg freeEgg-free
Use a thin flour slurry instead of beaten egg for coating if you want to avoid eggs but keep the breadcrumb crust.
Why this is on our healthy list.
Protein From Sausage and Egg
The Goan sausage filling and egg coating add protein, making these chops more satisfying than a plain potato snack.
Energy-Providing Potatoes
Potatoes give body and steady carbohydrate energy, while also helping balance the strong sausage spices.
Aromatics With Added Depth
Onion, ginger, garlic, green chili, and coriander bring flavor complexity so the dish relies on seasoning rather than heavy sauces.
Frequently asked questions
Yes. Shape and crumb-coat them in advance, then refrigerate for several hours. Fry just before serving for the best crispness.
