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Algerian   -   Potato Croquettes   adapted from From the Lands of Figs and Olives by Salloum and Peters

  • 6 Medium Potatoes -- boiled and mashed
  • 6 Medium Eggs
  • 1 Large Onion -- finely chopped
  • 1 Bunch Parsley -- finely chopped
  • 6 Medium Scallion -- finely chopped
  • 1 Tablespoon Mint -- finely chopped
  • 1 Teaspoon Cinnamon
  • 1/2 Teaspoon Nutmeg
  • 1/2 Teaspoon Pepper
  • 1 Pinch Sage
  • 1 Cup Flour
  • Oil -- for frying
  • Salt -- to taste
Directions Add 2 eggs to mashed potatoes, along with parsley, scallions, mint, cinnamon, salt, nutmeg, pepper and sage. Mix well. In a shallow bowl, beat remaining eggs and set aside. Place flour in shallow plate and set aside. Form potato mixture into golf balls. Dip in beaten eggs and then roll in flour. Flatten them into patties. Fry in hot oil until golden on both sides. Garnish like hamburgers and serve.
Serves 4
Time to Make 0:00

Printer version   4 Votes - Yum: 2, Easiness: 1.75, Speed: 2, Overall: 1.91667 Rate this recipe

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