Goan Sausage and Potato Chops

1. 1
   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.

2. 2
   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.
3. 3
   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.

4. 4
   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.
5. 5
   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.
6. 6
   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.
7. 7
   serve

   Serve the chops hot.

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