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  • Tasnim Haleem

Beef Croquettes | Keema Aloo Chops


Crunchy, savory, creamy, sweet, spicy, and tangy! What doesn't this dish have? Honestly one of my most delicious (and gorgeous) creations- Bangladeshi style croquettes stuffed with spiced ground beef (or aloor chop stuffed with keema as it's called back home), served with some cilantro crema, a spicy and tangy tamarind sauce, and a refreshing red cabbage and green onion coleslaw!

INGREDIENTS

Beef filling:

1/2 lb Ground Beef

1/4 cup chopped Red Onion

1/2 tsp Cumin

1/2 tsp Coriander

1/2 tsp Black Pepper

1/2 tbsp Vegetable Oil

1/2 tbsp Mustard Oil (substitute for Veg Oil)

1/2 tsp Garam Masala

1/2 tsp Turmeric

Red Chili Powder to taste

1/4 tsp Fenugreek leaves

1 bay leaf

Salt to taste

Chopped Green Chilis to taste

1/8 cup chopped Cilantro

1 tsp finely sliced Ginger (optional)

Sprinkle of Garam Masala

Water

Potato filling:

4 medium Potatoes

Salt + Sugar for boiling

Salt and Pepper to taste

Coating:

2/3 cup Flour + Salt + Pepper mixture

1 Whisked Egg

2/3 cup Panko Bread Crumbs + Salt + Pepper mixture

Oil for Frying

Tamarind sauce:

1 1/2 tbsp tamarind paste

1/2 cup water

1 tsp garam masala

1 tsp Cumin powder

1 tsp Coriander powder

Red Chili Flakes to taste

Salt, Sugar, and Pepper to taste

Cilantro crema:

1 cup Mexican Crema (or Yogurt)

1/4 cup finely chopped Cilantro

1 Lime (juice)

Salt, Sugar, and Pepper to taste

Coleslaw:

1 cup sliced Red Cabbage (soaked for 5 mins after slicing)

1/2 cup sliced Green Onions

1 tbsp Mayonnaise

1 tsp Vinegar

Salt, Sugar, and Pepper to taste

DIRECTIONS

1. Wash and Boil potatoes in a large pot, starting in cold water with lots of salt and sugar.

2. While potatoes are boiling, prepare your beef filling.

3. Add oils to pan, and fry red onions on medium heat until golden brown.

4. Add beef and brown for a few minutes.

5. Add in all your spices, using a bit of water to keep the spices from burning, and cook until the beef is almost done.

6. Then, add in your cilantro, green chilies, and ginger, and cook for another few minutes.

7. Sprinkle with another pinch of garam masala and take off the heat. Set aside to cool.

8. Once your potatoes are done, which should still have a tiny bit of resistance when you check with a fork, let them cool and dry for a bit, then peel off the skin. Mash up the potatoes, adding some salt and pepper to taste.

9. Using a ½ cup measuring cup, portion out 4 potato scoops. Flatten into a disk on your palm and then put a ¼ cup scoop of beef filling in the middle. Close up into a ball, pressing the beef inside the ball as you go. Roll on your palms to perfect your ball. Once they’re all done, place in freezer to chill while you assemble the coating.

10. Coat the now firm balls, first in your flour mixture, then egg, then the breadcrumbs. Pressing into the breadcrumbs a little to really get the coating to stick. Chill again while you make the sauces and topping.

11. For the sauces and toppings, just combine all the ingredients together.

12. Pan fry the coated balls on medium heat, turning every other minute to cook evenly, until rich golden brown in color. Drain on a paper towel.

13. Serve immediately with your sauces/toppings on the side, or plated together.

14. Enjoy!

You can watch exactly how I make these in the Video below!

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