Trying to stick with the holiday theme became difficult, so I realized that I might have to wipe the slate clean and think of something new or perhaps something old with a new look. For a while, I had been craving one of my favorite dishes from India, Goan potato chops. I have no idea why they are called potato chops but they are little stuffed delicacies composed of mashed potato pockets filled with ground meat and then breaded and pan fried to a crisp golden brown. I prefer to call them potato pockets as it is more straightforward. Instead of using ground beef, I used lean ground turkey and re-tailored the spices to go with a more fall theme. I could have served these with a ketchup, but sometimes ketchup is boring. I prefer having accompaniments and condiments tailored specifically to the meal and the mood. A sweet and hot cranberry ginger chutney with hints of citrus and chili turned out to be terribly delicious with these potato pockets.
I hope everyone had a wonderful thanksgiving just as we did. potato pockets/ goan potato chops yields: about 20-24 ingredients Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.
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