Stuffed Potato Kebabs (Batteta Chomp)
A crispy mashed potato kebab with a delicious spiced ground beef centre. See recipe notes for a vegetarian option.
Servings: 12 kebabs
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.
Notes
To save time: use instant mashed potatoes instead of boiling potatoes. You will need about 6-7 cups of mashed potatoes for this recipe.
Vegetarian option: swap out the ground beef filling with grated paneer mixed with salt & pepper and a squeeze of lemon juice.
Make ahead option: These kebabs do not freeze well. So I would recommend making the kebabs a few days in advance and keeping them refrigerated. They heat up really well in the air fryer.