I was supposed to make these last week, but sometimes life gets in the way. It’s been an interesting course of events, and I’ll just leave it at that. However, I still have all the ingredients so I plan to make them tomorrow. Here goes the recipe in a nutshell. First you will need 3/4 pound of ground beef (lean) and a minced onion along with 1/2 teaspoon all spice, 1/2 teaspoon of of paprika, and a 1/4 teaspoon of cayenne. Though I think I may leave out the cayenne. You will also need to add a 1/2 cup of Italian (flat leaf) parsley.🌿🌿🌿
First you cook the meat and minced onion (10-15 minutes on medium high) or until no longer pink. Then you add the spices (above) and chopped parsley. Cook for several more minutes or until well cooked/mixed and then set aside to cool. That is your meat filling!
For your potato coverings, you will need a 13.75 box of Idaho mashed potato (flakes) and two large eggs. You will also need one teaspoon of salt and three cups of warm water, but first mix only the potato flakes and salt. After that, beat the two eggs and add along to potatoes with the warm water. Using your hands (after washed), mix the potato ingredients until well combined. The texture should be that of mashed potatoes!
Then, take a golf size (cookie dough scoop), or just one to two tablespoons of meat filling mix and place it in the center of a potato dough that you have flattened into a patty size circle. The most fun part of making a potato chop is sealing the potato dough (with meat filling) and making a patty ’clap.’ Traditionally the ’clap’ is the well known motion for the final sealing of the patata’ chop!
Finally, you place two to three patties in a pan of heated vegetable oil and get ready to fry. You carefully flip to the other side with tongs and make sure both sides are golden brown. Oh, and make sure your oil is heated to 375, you should see immediate bubbles once you put the potato patty in the oil. Be careful not to spill any oil. Making potato chops can get messy and even dangerous with the bubbly heated oil. Keep your pan in place! Once finished, add the potato chops to a paper towel lined plate! Get ready to eat. They are delicious!
Zina Hermez has authored Not Without God: A Story of Survival. She’s been featured in numerous articles, guest posts, podcasts, websites, newsletters, and magazines. Recently she was featured on ESPN’s ‘Solutions from the Huddle’ broadcast and on Grace and Truth Radio World. Zina’s written hundreds of articles and has taught thousands of students. Additionally she’s appeared in Christianity Today, the Suite T blog, and Southern Writers magazine. She writes on faith, science, and overcoming adversity. Lately she has been offering food services and is a major foodie! She loves to help others. You can also connect with her on Instagram, Facebook, Linked In, or Twitter.