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Saudi Potato Pancakes
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• 4 potatoes, peeled
• 1/2 onion, chopped
• 2 tbsp olive oil
• 3 ounces ground beef
• salt
• black pepper
• 1/2 tsp kebsa spices
• 2 tbsp minced cilantro
• 2 eggs, beaten with 1 tbsp of water
• 1 cup seasoned bread crumbs
• olive oil for sautéing
Preparation:
Steam the potatoes in salted water until tender. Drain and mash until smooth.
Sauté the onion in olive oil until soft and transparent. Add the meat, season with salt and spices, and cook until no traces of pink remain. Drain in a colander. Taste and adjust the seasoning, keeping in mind that the meat will be mixed with the mildly flavoured potato dough.
When the potatoes and meat are cool enough to handle, mix them together, adding the cilantro. Form into balls the size of large walnuts and flatten between the palms of your hands.
Dip first into beaten egg and then into seasoned crumbs. Lightly sauté in olive oil until a pale golden brown.
from The Arabian Delights Cookbook
by Anne Marie Weiss-Armush
ISBN 1-56565-219-3
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