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 Middle Eastern - Miniature Potato Cutlets (Afghanistan)
adapted from Sephardic Cooking by Copeland Marks
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Description
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Ingredients
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- 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
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Directions
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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.
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Serves
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6
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Time to Make
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0:00
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