World Hearth Recipe Collection
catBrowse by Category     alphaBrowse Alphabetically     booksBooks     linksLinks     faqFAQ

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

  • 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

Printer version   0 Votes - Yum: 0, Easiness: 0, Speed: 0, Overall: 0 Rate this recipe

Disclaimer: Most of the recipes on this site have been changed from the original. We encourage you to purchase the originals, since they often include better directions and you'll be benefitting the author of the recipe.

Search the whole site:

Recipes © by their authors.
Site courtesy of