Potato Patties
By: mahmud abudaber
Ingredients:
5 pounds potatoes
1 lb "ground" meat (Beef or lamb)
½ small spoon tomato paste
1 large spoon of ghee or butter
¾ cup diced parsley (Italian parsley is preferred)
1 medium onion
½ spoon salt
½ chili pepper
½ small spoon turmeric
½ small spoon salt
¼ small spoon allspice
1 egg
½ cup white flour
oil
Directions:
1- Peel and cut the potato into halves and add to a pot of boiling water and salt and cook well then set aside to cool off
2- Chop the onions and cook with ghee or butter till golden
3- Add the ground beef and cook till the juice from the meat is absorbed
4- Add tomato paste, salt, pepper, turmeric, and allspice to the meat
5- Add the diced parsley to the mix and cook on a medium heat till the meat is cooked (about 20 to 25 minutes), and set a side and let the meat absorb all the juices and cools off
6- Crack the egg and mix well the yolk and white
7- Mash the cooked potatoes very well (no lumps) and add to it, the egg, a pinch of salt and the flour and knead the mix tell it’s soft and doughy
8- Cut the dough into a small pieces (meatball size)
9- Sprinkle white flour on each piece of the dough then flatten to a about 2½ inch in diameter and 2 10th of an inch thick
10- Take a piece of the flattened potato dough at a time and add to the center of it a small spoon of the cooked meat stuffing then take another dough piece and put it on the top, and with your fingertips press on the outside edge of the dough to seal the stuffing in between the two dough pieces
11- Add olive oil to a non stick large skillet (make sure the olive oil covers the surface of the skillet) and once the olive oil is ready (dip a small piece of dough into the olive oil if it sizzles that mean it’s ready)
12- Use a spatula and place the stuffed potato patties on the skillet and cook till the patties are golden brown (do not over cook remember everything is already cooked in advance)
13- Once they are golden brown, use the spatula and remove the patties and place them on a flat tray or baking sheet and serve them warm