Hello everybody, it’s John, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, batata sharp : potato with meat filling. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Batata Sharp : Potato with Meat Filling is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. Batata Sharp : Potato with Meat Filling is something that I’ve loved my whole life. They’re fine and they look fantastic.
Shape into a ball and place aside. Steps to make Batata Sharp : Potato with Meat Filling: Peel the boiled potatoes and mash them very well. When the mashed potatoes are cool enough, mix in egg, flour, salt and pepper. To prepare the meat stuffing, heat the oil in a large saucepan then fry the onion until it becomes soft.
To begin with this particular recipe, we must prepare a few ingredients. You can cook batata sharp : potato with meat filling using 15 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Batata Sharp : Potato with Meat Filling:
- Get 1 kg potatoes, boiled
- Take 1 large egg, beaten
- Make ready 1/4 cup flour
- Take 1/2 cup oil
- Take salt to taste
- Take black pepper to taste
- Make ready Meat stuffing:
- Make ready 250 g finely ground lamb, or beef
- Make ready 1/2 cup tomatoes, peeled and chopped
- Take 1/4 cup parsley, chopped
- Prepare 1 medium onions, minced
- Get 2 cloves garlic, minced
- Make ready 1 tablespoon oil
- Get 1 teaspoon allspice
- Make ready salt to taste
They're a popular street food in Morocco, where they might be eaten plain or used as a sandwich filler in wedges of Moroccan khobz. They can also be served as an appetizer or as a side. This version is well-seasoned with sauteed onions, garlic, cilantro, and cumin. In North America, it's common for a recipe to specify what kind of potato to use—russet, red, sweet, or Yukon gold, for example.
Steps to make Batata Sharp : Potato with Meat Filling:
- Peel the boiled potatoes and mash them very well. Let cool.
- When the mashed potatoes are cool enough, mix in egg, flour, salt and pepper. Keep aside.
- To prepare the meat stuffing, heat the oil in a large saucepan then fry the onion until it becomes soft. Mix in the ground meat and garlic, and cook over high heat until the meat begins to brown.
- Add in the tomatoes, all-spice, parsley and salt and stir well then cover and simmer over low heat until the mixture is relatively dry ( 15 minutes ).
- Measure 2 tablespoons of the potato mix and flatten them in the palm of your hand. Then place 2 teaspoons of meat stuffing in the center and fold the potato mix around it. Shape into a ball and place aside.
- Repeat with remaining potato mixture (dip your hand slightly in water each time you start forming a new ball, to prevent the potatoes from sticking).
- Coat the potato balls by rolling them in flour then flatten with your hands to form thick cakes.
- Heat the oil in a pan and fry the potato cakes in it while turning them until they become golden on both sides ( 3 minutes ).
- Remove from heat and drain on paper towels. Serve hot.
This version is well-seasoned with sauteed onions, garlic, cilantro, and cumin. In North America, it's common for a recipe to specify what kind of potato to use—russet, red, sweet, or Yukon gold, for example. Boniato, however, is widely used in Caribbean cooking. In terms of introducing it into your kitchen, think of it this way: It is a potato without borders. Cook with it as you would any white or sweet potato.
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