Kartofelnyie Kotlety (Meat Stuffed Potato Latkes)
Categories: Potato, Parsley, Onion, Brisket, Beef, Jewish, Stuffed
2 pounds of Potatoes
2 large Eggs
Salt and pepper to taste
1 pound of Leftover boiled beef or brisket with gravy
2 tablespoons of Vegetable oil
1 medium onion; grated
2 tablespoons of fresh parsley
1 tablespoon of Beef broth if needed
Flour for dredging
Margarine or vegetable oil for frying |
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Recipe by: "Jewish Cooking in America" by Joan Nathan Peel potatoes and cover with cold water. Simmer until tender. Drain and mash. Do not puree. Add eggs, salt and pepper and mix well. Grind the boiled meat. Sauté the onion in the oil until golden. Add salt and pepper, parsley and the ground meat, adding a tablespoon of beef broth if it is to dry. Put about 1/3 of a cup of the potato mixture in the cup of your hand, place 2 T of the meat filling in the center and completely enclose, first shaping like a ball and then patting down to form a plump hamburger. Dredge in flour and fry in margarine or vegetable oil until golden on each side. Serving Size: 8 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
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