Bateta Champ / Potato Chops ; Mash Potato Stuffed with Spicy Chicken

Bateta champ is one of those dishes which is only cooked on special days or Sundays. We have not made them for ages, I wanted to make it for JFI potato, but did not have the time. We are planning to make them for Husein's majlis on Friday week. This was a trial run - successful even if I say so myself.
Ingredients
Mash Potato
2 lb of potatoes
salt to taste

Filling:
2 lb minced chicken breast
1 bunch spring onions
4 cloves garlic (minced)
1 inch ginger (minced)
2 to 3 finely chopped green chillies
½ cup chopped coriander leaves
salt to taste
1 teaspoon garam masala
1 table spoon Lea and Perrins Worcestershire Sauce
1 tblspn of tomato puree

For frying
oil
2 eggs (beaten)
breadcrumbs

Method

Mashd Potatoes
Boil the potatoes in their skins, peel the skins and roughly mash the potatoes, so that it is a chunky mix, not smooth.

.

Filling
Dry cook the minced chicken with garlic, ginger, chillies and salt, until all the water evaporates, break the lumps if they form. Add Worcestershire sauce and tomato puree, mix, and cook until the chiken is done, remove from heat, let it cool
Add garam masala, onions and coriander, mix well

Take 2 tbspn of mash potato, make 2 saucer shapped patties, place the chicken filling on one patty and cover with the other, seal the edges, shape into a smooth flying saucer-like shape. Repeat until all the potato and filling are used up. Makes 20

Dip the potato chops in beaten egg, and then breadcrumb and place on a tray, repeat until all are done.
Deep fry or bake in oven, at 200 C for 20 minutes or until brown.
enjoy!