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    You Are Here Home » Assyrian Recipes

    Published: Mar 10, 2019 Updated: Aug 26, 2022 by Hilda Sterner | This post may contain affiliate links 12 Comments

    Potato Chop Recipe

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    potato chop pin

    This Middle Eastern Potato Chop Recipe features crispy potato croquettes, filled with perfectly seasoned ground beef, Italian parsley, and onion filling. Serve these tasty potato patties with a Middle Eastern Salad, and plenty of Pickled Turnips!

    3 potato patties on a white plate with a salad

    About This Recipe

    I first shared this recipe in my cookbook, Mom's Authentic Assyrian Recipes, which I published in 2008.

    The name "Potato Chop" doesn't exactly sound Assyrian, does it? To be precise, these meat-filled potato croquettes are called "Poteta Chap" in Assyrian.

    The word for "potatoes" in Assyrian is "Kirtopeh." However, it is possible that Assyrians picked up this term during the British colonization of Iraq during WWI. Or it could very well be the Arabic word for "potatoes," which is "batata."

    The second part of the name, however, makes a little more sense. The word "chap" sounds similar to "Chapeh," which means "Clapping" in Assyrian. When making Potato Chop, you use a clapping motion to shape the patties. So the name of this recipe would be a description of how these potato patties are made.

    3 potato chops on a white plate with salad

    Why This Recipe Works

    Potato Chops are super easy to prepare, especially when you prepare them my way, with boxed mashed potatoes instead of boiling and peeling potatoes, which takes way too much effort!

    Since meat and potatoes are pretty filling, all you need is a few Potato Chops and a salad and you will be left satisfied. The patties can be prepared ahead of time and reheated, a few at a time, as needed.

    What You Need For This Recipe

    potato chop ingredients, labeled

    Recipe Ingredients and Substitutions

    • Potatoes: Although most potato chop recipes use potatoes, I've found boxed mashed potatoes are a million times easier to work with and taste just as good.
    • Meat: You can use beef, lamb, turkey, venison, or whatever meat you prefer. Traditionally, beef or lamb are used.
    • Spices: I like to add salt, black pepper, paprika, allspice, and cayenne. If you prefer mild food, you can omit the cayenne pepper.

    How to Make This Recipe

    STEP 1: Cook filling ingredients (ground meat, onions, spices, and parsley) then cool.

    STEP 2: Mix the entire box of Idaho Potato Flakes, eggs, salt, and warm water by hand to form the potato dough.

    STEP 3: Stuff a golfball-sized ball of the potato dough with one heaping tablespoon of filling. Flatten the filled dough balls between your palms into a disc, using a back-and-forth clapping motion.

    3 potato chops on a cutting board

    Pro Tip: Wetting your hands first is helpful.

    STEP 4: Heat vegetable oil to 375 degrees F or until bubbles form as soon as you add the patties to the oil. Brown a few patties at a time in the oil, turn when the edges begin to brown. It should take approximately 2 minutes per side.

    3 potato chops in hot oil
    3 potato chops being fried in oil
    potato chop being removed from hot oil with tongs.

    STEP 5: Drain potato chops on paper towels. Repeat with the remaining potato chop.

    3 potato chops draining on paper towlels

    Different Ways to Make Potato Chops

    Breaded Potato Chop

    Although my potato chop recipe has never contained bread crumbs, some do add them (my sister, Rosa, for example).

    This is done by first dipping the potato chop in eggs, and then into breadcrumbs. Mom would have never approved of this method. Honestly, I've tried making them both ways, but I prefer them without breadcrumbs.

    While the bread crumbs give you a slightly crunchier texture, the potato chop leave behind burned crumbs in the oil. These crumbs then stick to the other potato chop being fried. The end results are not very attractive.

    breaded potato chop recipe
    potato chop dipped in bread crumbs
    breaded potato patties (potato chops) on blue willow plate

    Vegetarian Potato Chop... Say What? 

    So I've shared before that both of my kids are picky eaters. And when I say "kids," I'm talking 20 and 24-year-olds! But I'm a sucker for altering the recipes to please everyone in the house (I don't recommend doing that unless you love cooking).

    In order to get my daughter, Nena, to eat Potato Chop, I replace the meat filling with cheddar cheese. What's better than cheesy potatoes, right? If you have picky eaters or vegetarians at home, try these Cheese-Filled Potato Chops!

    cheese potato chop recipe
    cheesy potato chop

    Using Potatoes Instead of Potato Flakes

    Even though this recipe is perfect just the way it is, there are those who might prefer using the method their moms used to make Potato.

    If this describes you, here are the steps to making the potato dough using real potatoes. The filling mixture will be the same.

    • Boil approximately 2 lbs. of Russet or Idaho potatoes (approximately 6 large potatoes) until tender, drain, and cool.
    • Peel potatoes, then use a potato ricer, or masher to mash the potatoes.
    • Add 2 Tablespoons of starch, 1 tsp. salt, and 1 egg to the mashed potatoes.
    • Knead the dough until the ingredients are fully incorporated.
    • Assemble the patties as described in the recipe card instructions below.

    Baked Potato Chop

    You can bake Potato Chop as well, but just so you're aware, they definitely taste better fried! There is also a chance that the patties might open up as they bake. But to give this a try, follow these simple steps:

    1. Place the Potato Chop on a greased baking sheet.
    2. Brush the tops with vegetable oil.
    3. Bake at 450° for 20 minutes, or until golden in color.

    For an even easier version, divide the potato mixture in half. Press half of the dough inside a buttered baking dish. Spread the meat mixture evenly over the potatoes.

    Carefully spread the remaining potato dough over the filling mix, and brush the top with melted butter. Bake at 450° for 20 minutes.

    Recipe FAQs

    What is a Potato Chop?

    A Potato Chop is a round potato croquette filled with a tasty spiced ground beef filling. Once formed, the potato patties are deep-fried until golden brown and served as an appetizer or a light meal, usually accompanied by a salad.

    Can you freeze Potato Chops?

    When you freeze Potato Chop, they inevitably retain moisture, which makes them fall apart when fried. A better option is to refrigerate the patties if you need to make them a few days ahead of time. Alternatively, they can be fried first then frozen. The patties can then be defrosted before reheating in a toaster oven or an air fryer.

    How many calories are in a Potato Chop?

    Potato Chops prepared with boxed potato flakes average 105 calories each. This does not take into account the amount of oil absorbed when fried. Add an additional 40 calories for each teaspoon of oil absorbed by the croquettes.

    Recipe Pro Tips

    • If you are left with extra filling, wrap it in a tortilla, Pita Bread, or mixed it in with rice for a delicious, easy meal.
    • Potato Chops can be prepared ahead of time and refrigerated until you are ready to fry or bake them.
    • Store cooked potato chops in an air-tight container and store in the refrigerator for up to a week.
    • Potato Chops can also be cooked in an air fryer with excellent results. Just brush the patties with vegetable oil and air fry until brown and crispy on both sides.
    potato chops on a plate with a salad

    Other Meat-Filled Potato Patty Recipes

    I am always amazed at how similar recipes are prepared by various cultures. This Potato Chop recipe is certainly no exception.

    Recently, I asked Chef Mireille about a possible similar Indian recipe, also called "Potato Chop."

    Although she wasn't personally familiar with that recipe, she introduced me to a Cuban meat-filled potato patty recipe called "Papas Rellanas."

    These patties look identical, but the meat filling is spiced differently. Come to think of it, what is a Shepherd's Pie if not a larger, baked version of Potato Chop?

    Related Recipes

    • Cheese Burek Recipe (Börek)
    • Bourak (Assyrian Egg Rolls) Recipe
    • Crunchy, Creamy Potato Cheese Balls
    • Vegan Cabbage Dolma (Dolma't Chalama)

    Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

    Stay in touch with me through social media @ Instagram, Pinterest, 4294 TikTok, and Facebook. Don't forget to tag me when you try one of my recipes!

    3 potato patties on a white plate with a salad

    Potato Chop Recipe

    Classic Potato Chop taste, made with potato flakes. Same great taste but without the hassle!
    4.60 from 15 votes
    Print Pin Rate
    Course: Appetizers
    Cuisine: Assyrian, Middle Eastern
    Prep Time: 30 minutes
    Cook Time: 30 minutes
    Total Time: 1 hour
    Servings: 24 Servings
    Calories: 105kcal
    Author: Hilda Sterner

    Ingredients

    Filling:

    • ¾ lb ground beef (lean)
    • 1 small onion (minced)
    • ¾ teaspoon salt
    • ½ teaspoon black pepper
    • ½ teaspoon paprika
    • ½ teaspoon allspice
    • ¼ teaspoon cayenne pepper (optional)
    • â…“ cup Italian parsley (chopped)

    Potato Dough Mixture:

    • 13.75 ounce Boxed Idaho Mashed Potatoes
    • 2 large eggs
    • 1 teaspoon salt
    • 3 cups warm water

    Other:

    • vegetable oil (for frying)

    Instructions

    Prepare Filling

    • Cook filling ingredients (ground meat, onions, spices, and parsley) then cool.

    Potato Mixture

    • Mix the entire box of Idaho Potato Flakes, eggs, salt, and warm water by hand to form the potato dough.
    • Stuff a golfball-sized ball of the potato dough with one heaping tablespoon of filling. Flatten the filled dough balls between your palms into a disc, using a back and forth clapping motion.

    Frying Directions

    • Heat vegetable oil to 375 degrees F or until bubbles form as soon as you add the patties to the oil. Brown a few patties at a time in the oil, and turn when the edges begin to brown. It should take approximately 2 minutes per side.
    • Drain potato chops on paper towels. Repeat with the remaining potato chop.

    Notes

    The calorie information is for unfried Potato Chop. It's hard to predict the amount of oil that will be absorbed during frying. 
    • When forming the potato chops, wetting your hands first is helpful.
    • If you are left with extra filling, wrap it in a tortilla, Pita Bread, or mixed it in with rice for a delicious, easy meal.
    • Potato Chops can be prepared ahead of time and refrigerated until you are ready to fry or bake them.
    • Store cooked potato chops in an air-tight container and store in the refrigerator for up to a week.
    • Potato Chops can also be cooked in an air fryer with excellent results. Just brush the patties with vegetable oil and air fry until brown and crispy on both sides.

    Nutrition

    Serving: 1potato chop | Calories: 105kcal | Carbohydrates: 15g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 25mg | Sodium: 218mg | Fiber: 2g | Sugar: 1g
    Tried this Recipe? Please leave A Star Rating!Mention @HildasKitchenBlog or tag #HildasKitchenBlog!

    This recipe was originally published on 3/10/2019 and edited on 11/21/19 by reducing the amount of onion by half.

    More Assyrian Recipes

    • Chickpea Soup with Dumplings (Khimsa)
    • Mixed Vegetable Iraqi Dolma
    • Kotletai (Assyrian Hamburgers)
    • Assyrian Zucchini Stew with Beef or Lamb

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    1. Valerie says

      March 02, 2022 at 6:00 pm

      Hello Hilda, this looks like a great recipe, and I look forward to trying it soon. In the past I’ve made potato chop with russet potatoes combined with either corn starch or potato flakes and eggs. I have trouble with the Pattie’s holding their shape and the edges falling apart. Would you know the cause of this?

      Reply
      • Hilda Sterner says

        March 02, 2022 at 6:19 pm

        Hi Valerie,
        I know what you mean, I used to have the same issue, that's why I've found using the potato flakes is so much easier! I think the reason they sometimes fall apart is too much moisture. Try adding some bread crumbs, that should help.

        Reply
        • Barbara says

          May 15, 2022 at 12:04 pm

          Potato Chop recipe
          Hi Hilda!
          I love that name because my maternal grandmother was named Hilda!
          I want to try to make these by baking them on parchment. My idea was to. spray the parchment with Pam, then turn them after half the cooking time.
          I would appreciate any thoughts and advice you could offer on this method.
          I love your blog and find different and unique recipes there. Thank you for that!

          Barbara

          Reply
          • Hilda Sterner says

            May 15, 2022 at 1:27 pm

            Hi Barbara,
            Thank you very much for your nice comments. I have tried baking them that way before and although they're ok, they're so much better fried! You can always try baking a few and frying a few and comparing the two. There really is no comparison.

            Reply
    2. Kenneth V. Dabish says

      February 07, 2022 at 12:24 am

      I have been making "Potato Chops" for decades, using my late mother's manual potato ricer, which she gave me 30-40 years before her passing. This will be the first time I will be using instant mashed potatoes.
      Also, my mom (born in Telkeppe, Iraq near Mosul, NEVER used curry. The primary spice was Chaldean Allspice (in a pinch ANY Allspice will do.). I had no ground cayenne pepper, so I added some red pepper flakes. I normally don't use cayenne, but thought I try it this time since I'm experimenting with Hilda's recipe.
      I am 100% Chaldean Assyrian.

      Reply
      • Hilda Sterner says

        February 07, 2022 at 6:03 am

        Hi Kenneth, For some reason, I've never had success with using real potatoes to make potato chops. That's how my mom used to make them also. When my sister figured out a way to make them with instant potatoes, I gave it a shot, and I never looked back. They come out perfect, every single time! Regarding the spices, you can still use your Chaldean Allspice, or try it my way and then see what you prefer. I'll be curious to see what you think, enjoy!

        Reply
    3. auytu says

      November 29, 2020 at 2:37 pm

      how does it taste like

      Reply
      • Hilda Sterner says

        November 29, 2020 at 3:23 pm

        The potato layer is crispy on the outside and soft on the inside. The filling is perfectly seasoned with (allspice, paprika, salt, and pepper). If you add the cayenne pepper, they'll be a little spicy, but not overly. They're delicious and very filling.

        Reply
    4. Lacey Keese says

      October 03, 2020 at 12:41 pm

      Your site is one of my personal favorites for useful tips. Thanks for sharing

      Reply
      • Hilda Sterner says

        October 03, 2020 at 1:20 pm

        Hi Lacey,
        That's very sweet! Thank you very much. 😘

        Reply
    5. Kathy Fisher says

      November 22, 2019 at 4:52 pm

      5 stars
      We had these for dinner tonight. The spices were just right. Wonderful flavor. This recipe is a keeper. My husband kept making these "uummm" sounds and he wants me to make them again. Also, it would make a great appetizer and terrific party food.

      Reply
    6. Bebe says

      April 12, 2019 at 10:22 am

      5 stars
      I love this recipe. It’s easy to make and tastes great too.

      Reply

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