This recipe comes courtesy of my mother-in-law. And is one of J’s favourite kebabs from his childhood. Also a great way to use up leftover mashed potatoes. Basically a potato kebab stuffed with a basic ground beef filling with a crispy breadcrumb coating.
J grew up calling these shami kebab or batteta chomp (I am told the difference between a shami and a batteta chomp is the shape of the kebab). But in my home a shami kebab is more like this. Either are delicious. And since potatoes are my weakness this kebab, whatever you call it, is a good one.
It is also the perfect leftover makeover recipe when you have either leftover ground beef or mashed potatoes that you are looking to use up.
Best way to use up Leftover Mashed Potatoes
The whole reason I made these is to give my garlicky mashed potatoes a leftover makeover. It actually makes these kebabs taste even better because even the potatoes have extra flavour in them from the cheese and garlic. So highlly recommend these if you have leftover mashed potatoes.
Or you can save some time by making instant mashed potatoes to use instead of boiling potatoes.
Also great for Leftover Ground Beef
If you have leftover ground beef that works too, because you don’t need very much for this recipe. The ground beef in this recipe is cooked with very basic ingredients that you probably already have in your pantry, but again if you have some cooked ground beef you can use it here and skip that step as well.
To make these Batteta Champs Vegetarian Friendly
Switch out the filling for grated paneer to make these a delicious vegetarian option. I suggest mixing the grated paneer with some salt, pepper and a pinch of lemon juice before stuffing in the kebabs.
Do not Freeze These Potato Kebabs
I do not recommend freezing these kebabs, because potatoes don’t do well in the freezer. But you can make a big batch of these and keep them refrigerated for a few days and air fry to heat and eat during the week.
Stuffed Potato Kebabs (Batteta Chomp)
Ingredients
For the Kebab
- 3 lbs russet potatoes, boiled and mashed (about 7-8 medium potatoes)
- 2 large egg
- 1.5 cup panko breadcrumbs
- 1 tsp red chilli powder optional
- oil, for frying any neutral oil (avocado, sunflower etc)
For the Stuffing
- 1/2 lbs ground beef
- 1 medium onion, diced
- 1 tsp minced garlic
- 1 tsp minced ginger
- 1 large green chilli, diced
- 1 whole dried red chilli
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garam masala
- 1 tsp ground cumin
- 1-2 tbsp lemon juice
- 2-3 whole black pepper
- fresh cilantro, finely chopped a handful or to taste
Instructions
Prep the Potatoes & Filling
- Boil the potatoes in salted water till softened. Drain and mash well. You can use a mixer with a paddle attachment to get them nice and smooth. Set aside.
- In a separate saucepan, add all the filling ingredients (except fresh cilantro). Cook, stirring often to break apart the meat, until the liquid has evaporated and the meat is browning.
- Once the meat is browned, turn off the heat and add the fresh cilantro, mix well and set aside. Prep your breading station.
Shape the Kebabs
- Make the egg wash. In a shallow bowl beat the eggs with a pinch of salt. Set aside.
- in another shallow bowl, add the breadcrumbs with red chilli, if using. Mix well and set aside.
- Set up the fillling and breading station. Place the prepped ingredients in the following order: mashed potatoes, meat filling, egg wash, breadcrumbs.
- Wet your hands with water so the potatoes don't stick to them. Take a large tennis ball sized amount of mashed potatoes into your hands, flatten into a round patty, about half an inch thick.
- Scoop about 1 Tbsp of meat filling into the centre of the potato patty. Gently fold over the edges of the patty to cover the meat completely and shape the kebab into an oblong football type shape. Or you can keep them round and flat like a burger. Just make sure not to squish the kebabs too hard or the meat filling won't stay in the centre.
- Dip the kebab into the egg wash then the breadcrumb mixture. Making sure it is well coated. Set aside. These can be made in advance and refrigerated for up to 3 days. I do not recommend freezing uncooked kebabs.
Fry the Kebabs
- Heat a large frying pan on medium heat, with enough oil to coat the bottom of the pan for a shallow fry.
- Add the kebabs to the pan and cook on medium, turning every few minutes until golden brown all over.
- Remove onto a paper towel lined plate.
- Serve warm with chutney of choice.
