INGREDIENTS
kg potatoes, boiled
1 large egg, beaten
1/4 cup flour
1/2 cup oil
salt
black pepper to taste
Vegetable Filling:
2 large ripe tomatoes, peeled
1/2 cup parsley, finely chopped
1 large onion, minced
2 tablespoons oil
1 teaspoon turmeric
salt
pepper
Cooking method according to shahiya.com
1- Peel the boiled potatoes and mash them very well. Let cool.
2- When the mashed potatoes are cool enough, mix in egg, flour, salt and pepper. Keep aside.
3- Remove the seeds and juice from the tomatoes and chop them finely.
4-For the vegetable filling, heat the oil in a saucepan and fry the onion until it becomes golden. Stir in the turmeric and cook for another minute. Remove from saucepan and put in a bowl.
5- Mix in the tomatoes, parsley, salt and pepper. This will be your filling.
6-Measure 2 tablespoons of the potato mix and flatten them in the palm of your hand. Then place 2 teaspoons of the vegetable filling in the center and fold the potato mix around it. Shape into a ball and place aside.
7- Repeat with remaining potato mixture (dip your hand slightly in water each time you start forming a new ball, to prevent the potatoes from sticking).
8- Roll the potato balls in flour so they are well coated, and then flatten with your hands to form thick cakes.
9- Heat the oil in a pan and fry the potato cakes in it while turning them until they become golden on both sides (3 minutes).
10- Remove from heat and drain on paper towel. Serve hot
H.Zoghib