7 Tishrei 5781 / Friday, September 25, 2020 | Torah Reading: Ha'azinu
 
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Iraqi Potato Patties    

Iraqi Potato Patties



Are these fried patties an appetizer or a snack? Served hot or cold, this dish can be served with tahini, salsa, hot sauces, thick yogurt, or any type of dip.

 



Preparation Time: 1 hour 

Level of Difficulty: Medium 

Kashrut Type: Parve or Dairy 

 

These patties are a simplified version of a traditional Iraqi dish called Cuba Pattata - cooked potato patties stuffed with fried and spicy minced meat. 

 

The sharp-eyed reader is rightly suspicious - is this just another recipe to use up leftover meat, potatoes, or dips? What do you do if there are only potatoes left, or if there are vegetarians in the family? 

 

One option is to fill the potatoes with a vegetarian substitute like fried onions, or a mixture of fried onions with breadcrumbs, mushrooms, and so forth. Another option is to mix the fried onions into the patty and roll it in breadcrumbs before frying. It's simpler and faster, and even more delicious. 

 

The breadcrumb coating gives a wonderful crispiness to the patties while the inside remains soft. After you’ve prepared these balls, let them cool down a little. You can warm up a little and serve, or eat them cold (some people claim they are more delicious this way!). 

 

The basic seasoning can be varied, with the typical additions being paprika, turmeric, and cumin. By the way, the addition of sesame seeds to the breadcrumbs (which I personally love very much) will please schnitzel lovers. You can try adding or replacing regular sesame seeds with black or chopped sesame seeds. 

 

 

INGREDIENTS  

This recipe yields about 15 potato patties. 

  

4-5 potatoes, scrubbed clean (or similar amount of mashed potatoes) 

1 large onion, chopped 

2 eggs, beaten 

¾ cup bread crumbs 

2 tablespoons flour 

handful of finely chopped parsley 

¾ teaspoon salted salt 

 ground black pepper 

  

For coating and frying 

breadcrumbs 

oil for frying 

  

   

PREPARATION  

1. Simmer the potatoes in salted water until softened (about half an hour). Remove from the water and set aside to cool. 

  

2. Sauté the onion in oil over low heat until golden brown, stirring occasionally. Salt, and then continue to steam the onion until browned and slightly caramelized. 

  

3. Peel and then mash the potatoes.  

 

4. Add the eggs, fried onion, breadcrumbs, flour, chopped parsley, salt, and black pepper. Stir well, until the texture resembles a batter. If needed, add a little flour or breadcrumbs. 

  

5. In a deep dish, make a layer of bread crumbs about 2 cm high. Wet your hands, take a little of the mixture (about 50 grams) and shape a ball. Roll the ball in the bread crumbs to coat all sides. 

 

6. Fry in oil until nicely browned on both sides. Put the fried patties on a plate lined with absorbent paper. Repeat the operation with the rest of the mixture. 

  

Serving suggestions: 

Serve with sour cream, or on a bed of thick techini, squeeze a juicy tomato slice, drizzle a little schug (Israeli hot sauce) or ariza, and garnish with a few coriander leaves. 

 

* * *  
Shuki Galili has been marketing online and has been editing the Humus101 blog for the masses since 2006. He has served in editorial roles and as a reporter for technology and food in the daily press, news sites, and print. He is one of the founding generations of the Internet in Israel and has been involved in the establishment, development and promotion (SEO) of dozens of websites and blogs, many of them related to social activity. 

 

 





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