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Middle Eastern   -   Miniature Potato Cutlets (Afghanistan)   adapted from Sephardic Cooking by Copeland Marks

Description
Ingredients
  • 6 Medium Potato
  • 2 Medium Eggs -- beaten
  • 1 Cup Fine Bread Crumbs
  • 1 Teaspoon Salt
  • 1/4 Teaspoon Pepper
  • 1/2 Teaspoon Cumin
  • 1/2 Cup Olive Oil
Directions Cover potatoes with water and cook until tender about 20 minutes. Cool, peel and puree them in a food processor. Add eggs, bread crumbs, salt, pepper and cumin. Mix well. Make into football shaped cutlets about 1 inch long. Heat oil in skillet and fry until brown on both sides. Drain on paper towels and serve.
Serves 6
Time to Make 0:00



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