Potato and Meat Koftes (Turkish Version)

A community recipe by berrylips

Not tested or verified by Nigella.com

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Introduction

This is amazing, my fave of all time. There is alot of frying involved but they taste amazing-try them on a weekend as they are quite time consuming. You don't have to grate the onion but its how my mum makes it so thats what I do but you could just finely chop them! These are delicious with a dollop of greek yogurt, cous cous and hot pitta-or chips which is really trashy!!!

Ingredients

Serves: 6

Metric Cups

500 grams minced beef (or lamb)
1 large onion
4 medium potatoes (peeled)
1 handful fresh flatleaf parsley (chopped)
ground cinnamon
salt
pepper
1 egg
oil (for frying, about 1.5 to 2 inches - use a deep frying pan)

17⅔ ounces ground beef (or lamb)
1 large onion
4 medium potatoes (peeled)
1 handful fresh italian parsley (chopped)
ground cinnamon
salt
pepper
1 egg
oil (for frying, about 1.5 to 2 inches - use a deep frying pan)

Method

Potato and Meat Koftes (Turkish Version) is a community recipe submitted by berrylips and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Prepare ingredients First of all put the mince meat into a large bowl-grate potatoes (not too finely-just medium) and squeeze as much of the water out of them and add to mince.

Chop the parsley finely and add to mince. Grate the onion and add also-again squeeze the water out beforehand. Sprinkle with lots of salt and pepper and about 1 tablespoon of ground cinnamon.

Crack an egg in(which will bind the mixture and make the outside crispy and golden!

With your hands combine all the ingredients really well, mush it all up so its all combined. Form about a dessertspoon of the mixture into the palm of your hand make into a ball then gently into a oblong type flattish shape!

Put oil on to get really hot. Drop in carefully as many koftes as the pan fits. Once in turn the heat down a bit so they don't cook to quickly on the outside. They will take about 2-3 mins on each side, when they are really golden take them out with a slotted spoon (or fork as I do) then put into a large bowl with layers of kitchen roll to soak up excess oil.

Prepare ingredients First of all put the mince meat into a large bowl-grate potatoes (not too finely-just medium) and squeeze as much of the water out of them and add to mince.

Chop the parsley finely and add to mince. Grate the onion and add also-again squeeze the water out beforehand. Sprinkle with lots of salt and pepper and about 1 tablespoon of ground cinnamon.

Crack an egg in(which will bind the mixture and make the outside crispy and golden!