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Sunday, December 16, 2012,11:31 PM by
J.Sujatha

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BATATA CHARP STUFFED POTATOES

Serves :
6

Preparation Time :
2 hours

Cooking Time :
30 minutes

Preparation Method :

  • First make the filling. Saute the onion in the butter until golden and soft.
  • Add the seasonings, then the meat.
  • Cook for about 5 minutes until it changes colour. Remove and set aside.
  • Peel and boil the potatoes. Mash well in a large bowl then add the egg, cornflour, salt and pepper.
  • Mix it thoroughly. With moist hands break off a lump the size of a golf ball.
  • Roll it in your hands, then flatten on your work surface and make a small hollow in the top.
  • Fill this with a teaspoonful of the meat mixture and close the edges.
  • Roll the potato ball around in your hand to ensure the meat is well sealed inside.
  • Repeat this procedure until all the meat and potato is used up.
  • Refrigerate the potato balls at least for 1 hour.
  • Heat the cooking oil in a deep saucepan.
  • When the oil is sizzling, gently lower a potato ball into the saucepan and cook quickly, turning on all sides until it is a golden brown.
  • Cook each ball separately and be careful it does not break.
  • Serve it with a chopped Arab salad, bread and a labneh dip.

INGREDIENTS

  • Salt and pepper

Filling

  • 1 medium onion, finely
  • Chopped 3 tablespoons butter
  • Pinch each of paprika, ground cumin and allspice
  • 250 grams  lean minced beef
  • 250 ml Cooking oil

6 comments for “Batata Charp Stuffed Potatoes”

  • Posted Saturday, February 11, 2023 at 8:20:21 PM

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