Sample Dishes from Turkish Cuisine
Potato Balls (İçli Patates Köftesi)
|Potato||5 medium size||500 gr|
|Bread (stale)||2 thin slices||60 gr|
|Parsley ||1 bunch||60 gr|
|Yellow cheese||5 tablespoon||50 gr|
|Egg||1 piece||50 gr|
|Salt||1 2/3 teaspoon||10 gr|
|Black Pepper||1/2 teaspoon||1 gr|
|Nutmeg||1/4 teaspoon||0.5 gr|
|Onion||1 medium size||60 gr|
|Ground Meat||3/5 cup||100 gr|
|Oil||3 tablespoon||30 gr|
mixture according to instructions of "Potato Köfte". Set aside. Brown ground
meat and finely chopped onion over low heat until meat is crumbly. Stirring
occasionally, drain. Sprinkle with salt and pepper. Stir in minced parsley. Divide
potatoe mixture into 18 pieces. Roll between oiled palms. Make a large hole in
center of each ball using vour index finger. Turn potato misture around finger
while pressing slightly. Fill browned meat into holes. Bring edges together.
Seal well and smooth surface with oiled fingers. Roll into oblong shape between
palms. Flatten slightlv into 7 mm thick patties: (if this kind of shaping seems
complicated, use a simpler way to fill potato köftes. Make flat patties. Place
1 teaspoonfull of fılling over each patty. Bring edges together over fılling.
Seal and smooth surface). Arrange on an oiled baking pan. Bake in a moderate
oven for 15-20 minutes or until golden brown. Remove from oven. Transfer on
a serving plate with a turner. Serve hot.
(in approximately one serving)
|Vitamin A||551 iu|
|Vitamin C||11 mg|
Instead of baking,
stuffed potato köftes are coated with flour. Then dipped in well-beaten egg.
Coated well again with bread crumbs and deep fat fried.