Anglo-Indian Potato Chop Recipe – Perfect for the Cricket World Cup

Cricket is a well loved game in our household. Well, we like watching it. I remember when I was younger when the entire family would gather together to watch a cricket match on telly and invite friends over too.

It meant a day filled with fun, placing bets on which team would win the cricket match, winding up people when their team was losing and the loser having to buy dinner. 🙂

When I was invited to create a recipe centred around the teams playing in the ICC  Cricket World Cup 2015, I knew there was only one thing to do – share a recipe around two teams. After all, the game is played between two teams.

The British introduced cricket to India when they ruled. As a result of the British rule, there also emerged a new cuisine – Anglo-Indian food (which is part of my heritage).

I thought I would share this easy (well, potentially easy) recipe that can be used as a snack or a meal.

Potato chops are a classic Anglo Indian dish. To me they seem a fusion take on the well-loved British Cottage Pie.



  • 10 medium potatoes
  • 2 tomatoes
  • 500 gms beef mince
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • Beef stock 500 ml
  • Chopped coriander
  • 1 onion chopped
  • 2 tablespoons oil plus oil for frying
  • Breadcrumbs
  • 1 Egg
  • 2 green chillies chopped


Boil the potatoes. Mash them with salt and pepper. Set aside.

Fry the oinion in 2 tablespoons oil. Add the meat and brown.

Add the ginger and garlic paste and fry for a few more minutes.

Add the tomato and the chopped coriander and the beef stock.

Leave to cook for about 15 mins on low heat.

Then increase the heat and cook until no water remains. Add the chillies and fry for a few more minutes. The meat should be dry.


Take a good hand full of potato mash. Flatten it on your palm and add a tablespoon of the meat mixture in the centre. Fold over with potato.

Set aside. Continue until all the meat and potato has been used up.


Beat the egg in a bowl. Add some bread crumbs to a plate.

Coat the chop in the egg and then the breadcrumbs. Set aside.

Fry each chop in oil until the breadcrumbs are brown.


Here comes the best part. You can eat these as is. It is also great with bread and a fresh salad.


My personal favourite is when it is served with rice and dal and a salad that is again quite distinctively Anglo-Indian in its creation.

Though it may look like hard work, I assure you that it isn’t and if you try it and think it is, it will be well worth the effort.

I was asked by Betfair to take part in the Cricket World Cup Recipe challenge.

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