Mutton Mince Potato Chops

Mutton Mince Potato Chops garnished with onion rings and coriander.
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Are you looking for light dinner options? or An appetizer for a get together? or a make ahead freezer friendly appetizer? Then this Mutton Mince Potato Chops is your best option.

“Mutton Mince Potato Chops” is what my husband will request my maternal aunts to make whenever we go for a visit to India. As you may have guessed, it is his all time favourite. Hence I made sure that I learnt how to make it.

My maternal side being Goans their Mutton Mince Potato Chops has a different taste all together as compared to what my husband’s side family makes. The way the mince filling is prepared is what differentiates the two.

What I like about this Goan Mutton Mince Potato Chops recipe is that the filling is not dry. You can make a batch and even freeze it for later use.

Recipe benefits for people suffering from food allergies

What to serve with Mutton Mince Potato Chops

White Chicken Curry would be a nice main dish to go with this recipe for a family or friends get together. And for a lavish spread you could pair this up with Chicken Biryani.

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Mutton Mince Potato Chops garnished with onion rings and coriander.

Mutton Mince Potato Chops

Mutton mince potato chops in a goan style wherein the filling is not dry and is completely dairy free.
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Course Appetizer
Cuisine Indian
Servings 4 People


  • Pressue Cooker
  • Cooking Pot
  • Frying Pan


  • 5 medium Potatoes preferably old
  • 500 grams Mutton mince
  • 4 medium Onions finely chopped
  • 2 medium Tomatoes finely chopped
  • 2 tbsp Ginger/ Garlic paste
  • 2 Green Chillies finely chopped
  • 2 tsp Red Chilli Powder
  • ½ tsp Turmeric Powder
  • 1 ½ tsp Cumin Powder
  • 2 tsp Coriander Powder
  • ¾ tsp Garam Masala Powder
  • 1 Lemon Juice juice of 1 lemon
  • 2 tbsp Coriander leaves finely chopped
  • 3 cups Bread crumbs as required
  • 2 medium Eggs
  • 3 tbsp Oil for preparation of the filling
  • Salt as required


  • Pressure cook the potatoes with little water and salt until they are very soft.
    I did it for 1 whistle on high flame and then 3 whistles on low flame.
    When cooled, peel it and mash it using a masher. Do not over-mash as it will get sticky and make it difficult to form later.
    Add salt and pepper powder as required.
  • Wash the mince thoroughly until the water runs out clean. Set it aside on a drainer until the excess water runs out.
  • In a cooking pot on medium flame, add chopped onions and fry them until they are golden brown or until they are soft and translucent.
  • Then add the mince and fry it on a high flame until all the water dries up
  • Add ginger/ garlic paste and fry for 2 mins.
  • Now add the tomatoes and continue frying until the water from tomatoes dry up and it gets soft.
  • Turn the flame to medium- low and add red chilli powder, turmeric powder, cumin powder, coriander powder, garam masala powder and salt.
  • Keep frying for 7 mins by adding little water at a time.
  • Turn the flame to low, add a little water and cover the vessel with a lid.
    Cook on low flame for 5-7 mins until the oil separates and the mince is cooked.
  • If any excess water remains then turn the flame on high and dry it up. After which you can switch of the flame.
  • Lastly add in the lemon juice, finely chopped coriander leaves and give it a good mix.
  • Set it aside to cool.
  • In a wide plate add some bread crumbs.
  • In a wide bowl take 2 eggs, add salt and pepper to taste and whisk it well.
  • Wet your palms with little water as this will help the potato to not stick to your hands while forming the patty.
  • Depending on the size of the patty you wish to make, take mashed potato and with the help of your fingers and palms shape it in the form of an open cup so that you can add the filing inside and seal it up with your hands spreading the potato around evenly.
    The thumb rule is take more potato compared to the filling so that it seals up easily.
  • Form all patties in the same manner.
  • Once done take one patty at a time dip it in the egg covering all sides and then dip it immediately in bread crumbs covering all sides evenly.
  • Set it aside on a plate. Keep them in the refrigerator for half an hour before you shallow fry them as it will help the patty to set and will make it easy for you to handle it
  • On medium flame take a small frying pan and add some oil. I have used a small pan and fried one at a time so that the oil reaches the sides of the patty and fries all over evenly. Let it fry on one side until golden brown then flip it over.
  • You can serve this with ketchup and bread or can even serve it as a starter.


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