Stuffed Potato Balls

Sample Dishes from Turkish Cuisine

Stuffed Potato Balls (İçli Patates Köftesi)

Potato5 medium size500 gr
Bread (stale)2 thin slices60 gr
Parsley 1 bunch60 gr
Yellow cheese5 tablespoon50 gr
Egg1 piece50 gr
Salt1 2/3 teaspoon10 gr
Black Pepper1/2 teaspoon1 gr
Nutmeg1/4 teaspoon0.5 gr
Onion1 medium size60 gr
Ground Meat3/5 cup100 gr
Oil3 tablespoon30 gr


Prepare potato 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.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy196 cal
Protein8,7 g
Fat10,6 g
Carbohydrates16,5 g
Calcium83 mg
Iron1,52 mg
Phosphorus139 mg
Zinc1 mg
Sodium779 mg
Vitamin A551 iu
Thiamine0,10 mg
Riboflavin0,13 mg
Niacin2,21 mg
Vitamin C11 mg
Cholesterol63 mg

Regional Characteristics:

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.