Stuffed Potato Cutlets
Urug Patata
Stuffed Potato Cutlets
Ingredients
- 2 lbs. Potatoes mealy, baking kind
- 1 Egg lightly beaten
- 1 Onion chopped
- 3 Tbsp. Oil
- 3/4 lb. Ground beef
- 1 tsp. Ground cardamom
- 1 tsp. Cinnamon
- 1/2 tsp Allspice
- Pinch Nutmeg
- 1/2 tsp. Cumin
- 1/2 tsp. Coriander
- 3 Tbsp. Flat leafed parsley finely chopped
- Matzo meal or fine bread crumbs
- Oil for frying
- Salt and pepper
Instructions
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Wash potatoes and boil in salter tender, until tender when you pierce with a knife. Do not overcook!
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Drain, peel, and mash well while hot. Make sure mashed potatoes are as dry as possible. Stir over low flame to move excess moisture.
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Let potatoes cool, then add egg, salt, pepper, and work very well into a soft dough.
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Fry onion in oil till golden. Add meat and brown all over. Add salt, pepper, spices, a touch of water, and simmer until water is evaporated. Stir in parsley.
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Oil hands, take lumps of mashed potato the size of a small tangerine, flatten into a round, place a tablespoon of filling in middle.
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Bring mashed potato from the sides over filling to form a closed ball. Turn all balls in bread crumbs to cover all over. Flatten balls into cakes.
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Fry in medium hot oil and brown all over. Drain on paper toils.
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