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Curry Potato Mince Pan

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Curry Potato Mince Pan

The perfect curry potato mince pan recipe with a picture and simple step-by-step instructions.

  • 400 g Small potatoes
  • 3 Pc. Spring onion
  • 1 tbsp Curry oil alternatively olive oil
  • 350 g Minced meat
  • 2 tbsp Curry powder
  • Salt pepper
  • 2 cm Ginger
  • 300 ml Vegetable broth
  1. Wash the potatoes, peel them if you like or leave the skin on and cut in half or quarter. Peel and finely chop the ginger. Cut the spring onion into fine rings.
  1. Heat the oil in a pan and fry the minced meat with ginger and spring onion. Add the potatoes, season with curry powder, salt and pepper, fry briefly, then deglaze with vegetable stock. Bring to the boil and then cover and simmer over medium heat for about 20 minutes. Stir occasionally.
  1. Bread or rice tastes good with it. In addition, you can splash some yogurt mixed with parsley over the finished dish.
Dinner
European
curry potato mince pan

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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