Shared by Tsivia Tobi
Kofta (Meat Patties)
Yield: 8 - 10 servingsThis recipe was shared by Tsivia Tobi. Read more about her family in "Keeping a Couscous Tradition Alive — Even When There’s No Couscous in Sight" and try her recipes for merget kaski (vegetable soup with bulgur), mashed pumpkin, and turshi (pickled vegetables).
Ingredients
- 3 small (~¾ lb.) potatoes, peeled and cut into large chunks
- 1 medium onion, grated, excess water strained
- 2 cloves garlic, grated
- 1 pound ground beef
- 1 pound ground turkey
- ⅓ cup parsley, chopped
- ⅓ cup cilantro, chopped
- ⅓ cup dill, chopped
- 1 ¾ teaspoon salt
- ¼ teaspoon pepper
- 3 eggs, separated
- ½ cup flour
- vegetable oil for frying
Preparation
Step 1
In a medium saucepan, cover the potatoes with one inch of water and place over high heat. Boil until easily pierced with a fork, about 10 minutes. Strain and transfer to a large bowl.
Step 2
Mash potato with a fork until creamy (some small lumps are ok). Add the onion, garlic, ground beef, ground turkey, parsley, cilantro, dill, salt, pepper, and mix until evenly combined.
Step 3
Lightly beat one egg and add to the mixture, combining evenly.
Step 4
Shape ⅓ a cup of the meat mixture into a 1 ½ inch patty. Repeat with the remaining mixture.
Step 5
Roll each patty in the flour and move to a resting plate.
Step 6
Heat a quarter of an inch of oil in a heavy bottomed pan over medium-high heat. Lightly beat the two remaining eggs. Dip patties into egg and place in hot oil. Fry in a single layer, being careful not to overcrowd the pan (you can have two pans going at once) for 5 to 7 minutes on one side, then flip and cook for an additional 3 minutes. Make sure the oil doesn’t get too hot or start to burn, turning down the heat if necessary.
Step 7
Place patties on a plate lined with a paper towel.
Step 8
Serve immediately in Merget Kaski.
