Potato and Beef Kebba
"Ground beef mixture encased in a potato mixture and fried to a golden brown. An Iraqi snack, appetizer or as part of a meal. They are scarily addictive and delicious. Also, really ideal if you have some extra boiled potatoes you are looking to use up."
- Ready In:
- 50mins
- Ingredients:
- 8
- Serves:
-
4-6
ingredients
- 1 lb boiled potato
- 2 eggs
- 1 1⁄2 cups breadcrumbs
- 1 lb ground beef
- 1⁄2 cup almonds
- 1⁄4 cup fresh parsley, minced
- 1 dash salt
- 1 dash pepper, to taste
directions
- Put meat, minced almonds, parsley on low fire for approximately 20 minutes. Mash potatoes and add eggs, mix well and add seasonings. Shape the potato mixture into a ball and stuff with the meat mixture. Slightly flatten to the shape similar to a patty no larger than your palm. Dip in bread crumbs and fry in hot oil on both sides until golden brown. Serve hot.
- Serve with Thousand Island dressing if you like or any other sauce that suits you.
- Keep napkin at ready to catch drool!
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
so fatty and so good...my iraqi mother-in-law makes these and of course i feel obligated to overindulge...but they are sooo good.
RECIPE SUBMITTED BY
I love to cook and bake. Mostly I cook from memory, but that does not work well with some baking (especially bread). I have a few cookbooks that I adore. Here they are:
1)Two books by Jeffrey Alford and Naomi Duguid - Hot Sour Salty Sweet (Amazing Asian recipes intricate to simple, but every single one delicious) and Home Baking (intuitive and extraordinary)
2)Nancy Silverton's Pastries from the LaBrea Bakery (Unfussy and really great goodies)
3) Baking with Julia (part of a series on PBS)
4) Essentials of Classic Italian Cooking by Marcella Hazan (if it is not in there, it is not classic italian food)
5) The Gourmet Cookbook edited by Ruth Reichl (Gourmet Mag's best - I love it esp. when I am out of ideas)
