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Juma Recipe – Potato Chap


As part of the kubba family, this ‘potato pattie’ is the snack of all snacks.  Soft, smooth, pillow-like, mash potato which is stuffed with marinated lamb mince and parsley, dusted with breadcrumb and shallow fried until gold and crispy.  Need I say anymore?  I thought not…

These stuffed discs offer your guests something unique in flavour and texture – one bite, and they will be hooked.  Vegetarians can substitute the lamb mince for mushrooms for an equally tasty treat.

Makes 20 approx.



  • 500g ground lamb mince
  • 1 onion
  • 2 tbls JUMA baharat spice (cardamom, cinnamon, coriander, black pepper, nutmeg, cloves)
  • Salt
  • 3 tbls chopped parsley

Potato Shell

  • 1kg Maris Piper potatoes
  • 2 tbls corn flour
  • Salt
  • 1 egg
  • 200g breadcrumb
  • 1L Sunflower oil



  • Firstly, begin by taking a pan of boiling, salted water and drop the potatoes in whole with the skin ON. Boil until cooked all the way through.  Drain – set aside to cool.


For the stuffing

  • For the filling, finely chop the onion and fry gently in 1tbls sunflower oil until translucent. Next, add the lamb mince – turn up the heat.
  • After 5 minutes, add the baharat, 1tsp salt and cook until the lamb is coloured and any liquid has evaporated.
  • Add the chopped parsley. Leave to cool.

For the potato shell

  • Once the potatoes are cool, peel the skin away and discard.
  • Cut the potatoes into small pieces and place in a large bowl.
  • Add the cornflour, salt and egg. Mix with your hands.
  • Take a potato ricer, or masher and begin making a smooth mash. It might be tempting to put it through a food processor – don’t!  Just keep mashing until smooth.
  • With moist hands, take a ball of dough and flatten in the palm of your hand, then add some stuffing mix in the centre. Gather edges and close up into a ball.
  • Repeat until all mix is used.
  • Wash your hands and moisten again. Take each ball and flatten in your palms to create a disc shape.  Set aside.
  • Once all complete, dust with breadcrumbs and either freeze, or set in the fridge for later.
  • To fry, heat enough sunflower oil in a pan so it covers 2cm – you want to shallow fry the potato discs.
  • On a medium heat, fry on each side for approx 4 minutes, until golden brown. Drain on kitchen paper.
  • Enjoy!
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