Get the Recipe
Some dishes have the ability to lift your mood at any time. Potato chops, for me, top that list. The East Indian speciality are essentially mashed potato pancakes stuffed with spiced, tangy mince and coated with egg and breadcrumbs, then shallow-fried to golden perfection.
They're fried and spicy and potato-y and meaty; for all practical purposes if it came packaged in a carton, it could easily be labelled "junk food." But it's not. Kids are allowed—in fact, encouraged—to have one more. And I've seen many grown-ups keeping their potato chop at the side of the plate, to savor it as the last bite of the meal.
I usually make a few extra and refrigerate them, to be fried a few days later. The next day however, they're back at the earliest meal available-crunchy, soft, warm and delicious.
About the author: Denise Dsilva Sankhe is a writer & creative director by profession. But that's only when she isn't eating her way across India. She recreates this delicious cuisine in her Mumbai home, which she shares with her newly-married husband, who has long since given up his determination to have salads for dinner.