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Algerian   -   Chicken Stuffed Potato Patties (Makoud Bil Djedj)   adapted from The Great Book of Couscous by Copeland Marks

  • 2 Pounds Potato -- peeled
  • 2 Medium Eggs -- beaten
  • 1 Medium Onion -- finely chopped
  • 2 Cloves Garlic -- finely chopped
  • 1/4 Teaspoon Salt
  • 1/4 Teaspoon Turmeric
  • 1/8 Teaspoon Cinnamon
  • 6 Sprigs Parsley -- finely chopped
  • 1/2 Pound Chicken Breast -- cooked and chopped
  • 1/8 Teaspoon Cinnamon
  • 1/8 Teaspoon Pepper
  • 1/2 Cup Flour -- for dusting
  • Oil -- for frying
Directions Cook potatoes in water until soft about 15 minutes. Drain well and mash. Add eggs, onion, garlic, salt, turmeric, cinnamon and parsley. Mix well. Combine chicken, cinnamon and pepper. Set aside. Spread flour on cutting board. Put mashed potatoe on the board and flatten into a 3 inch wide by 2 inch deep by 1 foot long log. Make a trench down the center of the log. Put the chicken into the trench, then pinch the trench shut, covering the chicken. Cut the log into 8 round patties. Dust with flour. Heat oil in skillet and deep fry until golden brown. Drain and serve. Can be served like a hamburger or just eaten with a side dish.
Serves 8
Time to Make 0:00

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