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)
- 3 tbls chopped parsley
- 1kg Maris Piper potatoes
- 2 tbls corn flour
- 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.