Hey everyone, it is me again, Dan, welcome to our recipe page. Today, we’re going to make a special dish, batata sharp : potato with meat filling. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
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.
Batata Sharp : Potato with Meat Filling is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. Batata Sharp : Potato with Meat Filling is something which I have loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. You can have 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:
- Make ready 1 kg potatoes, boiled
- Get 1 large egg, beaten
- Get 1/4 cup flour
- Get 1/2 cup oil
- Take salt to taste
- Prepare black pepper to taste
- Prepare Meat stuffing:
- Get 250 g finely ground lamb, or beef
- Take 1/2 cup tomatoes, peeled and chopped
- Take 1/4 cup parsley, chopped
- Make ready 1 medium onions, minced
- Make ready 2 cloves garlic, minced
- Take 1 tablespoon oil
- Prepare 1 teaspoon allspice
- Make ready salt to taste
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. Maakouda batata are Moroccan potato cakes or fritters. 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.
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.
Maakouda batata are Moroccan potato cakes or fritters. 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. These vegan potatoes can be used as a stuffing for the South Indian favorite, Masala Dosa, or as the popular Maharashtrain Batata Bhaji to pair with poori.
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