Batata charp I

Batata charp I

Potato cakes with meat filling

By
From
The Complete Middle Eastern Cookbook
Makes
40
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1kg potatoes
1 large egg, beaten
35g plain flour, plus extra for coating
salt and freshly ground black pepper, to season
oil, for deep-frying

Meat filling

Quantity Ingredient
1 tablespoon oil
1 onion, finely chopped
250g finely minced lamb or beef
1 teaspoon Baharat
125g tomatoes, peeled and chopped
3 teaspoons flat-leaf parsley, chopped 
salt, to taste
1 garlic clove, finely chopped

Method

  1. Scrub the potatoes and boil them in their jackets until tender. Drain, peel and mash to a smooth purée. Leave to cool, then mix in the egg and flour. Season with salt and pepper and set aside.
  2. To make the meat filling, heat the oil in a frying pan and gently fry the onion until translucent. Add the garlic and meat and stir over high heat until the mixture is crumbly and the meat begins to brown. Stir in the baharat, tomatoes and parsley and season with salt. Reduce the heat, cover and simmer for 15 minutes — the mixture should be fairly dry.
  3. Take about a tablespoon of the potato mixture and flatten it in the palm of your hand. Put a teaspoon of meat filling in the centre and close the potato around the filling. Roll into a ball and place on a tray. While shaping the potato cakes, moisten your hands with water to prevent the potato sticking.
  4. Roll the balls in some extra flour and flatten them slightly to make thick cakes.
  5. Pour oil into a frying pan to a depth of 5 mm. Heat well and fry the potato cakes until golden brown on each side — about 3 minutes in all. Drain on paper towels and serve hot, piled on a plate.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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