Instructions
Heat a teaspoon of oil in a casserole and add the chopped onions.
Fry the onions until they caramelize lightly.
Then add the ginger, garlic, green chilies and continue to fry the mixture until fragrant, a couple of minutes
Turn up the heat. Now add the mince, salt and pepper to taste and fry the meat until browned lightly. Lower the heat and continue to cook the meat until cooked through,
When cooked through, remove from the heat and toss with the herbs and lime juice. Set aside to cool until needed.
Take a portion of the cooled mashed potato (please note this works best when the potatoes are very cold they should be refrigerated for best results) and flatten it to form the shape of your palm (it should be about ¼ inch thick). If the potato is too sticky grease your palm with some oil. Cup your palm a little to form a pocket.
Add a tablespoon and a half of the cooled mince mixture to the centerof the flattened potato pocket. Enclose the filling by drawing up the sides of the potato and cover the filling completely so no minced meat is visible. Continue the same process with the rest of the mashed potato and mince.
Heat a generous amount of oil in a wide frying pan. Roll each of the potato chops in some egg and then breadcrumbs before frying until the each potato chop is golden brown.
Serve hot
Alternate method:
Preheat oven to 375 degrees
Grease a pyrex pie dish with a little oil.
Using about half of the potato mixture, line the bottom of the dish
add a layer of the cooked minced meat
Add another layer of the potatoes
Sprinkle some bread crumbs on top and cook about 45 minutes
Cut into pieces and serve with a sumac salad. Enjoy