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Potato Patties, Indian Stuffed (M, KLP, TNT)
Source: Unknown
Yield: 20-25 patties

4 large russet potatoes
About 3 cups plus 3 tablespoon oil, divided
Salt, to taste
About 2 cups matzo meal, divided
Paprika, to taste parsley, to taste
2 medium white onions, peeled and finely chopped
1/2" piece of ginger, peeled and finely chopped
4 small chile peppers, or less to taste, finely chopped
5 cloves of garlic, peeled and finely chopped
1 pound ground beef or chicken
1 teaspoon garam masala (not for Pesach) or 1/2 teaspoon freshly ground pepper
1 teaspoon ground turmeric
1/2 medium bunch cilantro, washed and finely chopped or to taste
1 egg

In pot, boil potatoes until tender. Drain water. Run potatoes under cold water and peel skins off. Return potatoes to pot and, with potato masher, mash until smooth. Add 2 tablespoons of oil and a pinch of salt.

Add paprika and parsley to matzo meal to give it color, then add 1/2 cup matzo meal to potato mixture.

With your hands, knead mixture together, adding more matzo meal if necessary, until a dough is formed. Shape into a ball. Place ball of dough into bowl and set aside.

In pan, heat one tablespoon of oil and sauté chopped onions until translucent. Add ginger and sauté an additional 1 to 2 minutes. Add chiles and sauté another 1 to 2 minutes. Add garlic, stirring to incorporate. Add beef/chicken, garam masala, turmeric, cilantro, and additional salt if needed. With wooden spoon, break up beef until very fine.

Sauté for 15 minutes, stirring regularly, or until meat mixture is well cooked and all ingredients are finely incorporated. Remove from heat.

Crack egg and place into bowl, mixing with fork. In a different bowl, pour remaining matzo meal. Take small portions of dough, (the size of a small peach) and form into balls.

Make a well in center of each ball that reaches halfway to three-quarters through dough, but not completely piercing through dough. The shape will resemble a cup. Fill well with spoonful of ground beef mixture. Pinch sides together to bring edges of dough forward in order to seal meat in. Slightly flatten patties between your hands.

Dip each patty in beaten egg, roll in matzo meal, and place in single layer on cookie sheet or plate. Refrigerate for 30 minutes.

Remove patties from refrigerator. Pour oil into large skillet to depth of about 1". When oil is hot, place patties in pan and fry each side over a high flame until golden brown and heated through. When patties are added, oil should come half way up their sides. Add oil between batches if needed.

The length of time patties cook will depend on their size, and the number of patties cooking at one time.

Posted by Risa Silverglate

Nutritional Info Per Serving: N/A