Potato Chop (Potato Balls Stuffed with Meat)

Ingredients:

Casing:
5 cups potatoes, boiled and mashed
1/2 cup lentil paste
1/4 teaspoon asafetida
1 teaspoon ground black pepper
Salt and Pepper

Egg Wash:
5 large eggs, beaten
2 cups bread crumbs
Oil for deep frying

Filling:
1 lb ground lamb
1 cup onion, grated
1 teaspoon garlic paste
1 teaspoon ginger paste
1 tablespoon hot chili paste
2 tablespoons soy sauce
1/2 cup scallion, minced
1/2 teaspoon ground pepper
2 tablespoons clarified butter
Salt

Cooking Instructions:
In a non-stick saute pan, heat butter. Fry grated onion, garlic, ginger and chili until light brown. Add ground meat, soy sauce and black pepper. Stir constantly to brown. Add scallion just before taking off the heat. Reserve in a large plate to cool. In a food processor, combine all ingredients for the casing to a thick, smooth mass. With a wet hand take and flatten two tablespoons of the potato mixture on your palm, forming a little cup. Put in a tablespoon of filling mixture into the potato cup. Enclose the cup by bringing all edges to the center. Repeat with the remaining amount of potato and filling mixtures. Season egg wash mixture and bread crumbs with salt and pepper.

Dip a few stuffed potato chops into the egg wash mixture. Take out and transfer them to the bed of bread crumbs; dredge in to coat completely. Deep fry stuffed potato chops a few at a time. Serve with tomato achar.