Potato Patties Stuffed with Ground Beef
Potato Patties Stuffed with Ground Beef is a very tasty and satisfying dish to try. First make the ground beef filling. Then mash the potatoes. Make small balls out of the mashed potato and stuff with ground beef filling, roll and bake.
Yield: Makes 22-24 Patties
- 4 large potatoes, cooked and peeled
- 400 g extra lean ground beef
- 1 medium onion, finely chopped
- 5 garlic cloves, minced
- 4 tablespoons crushed tomatoes
- 2 tablespoons dried parsley
- 2 eggs
- vegetable oil
- dry bread crumbs
- turmeric powder
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon allspice
- salt and black pepper to taste
Heat 2 tablespoons of oil in a large skillet over medium heat. Add the onion and saute until golden. Add the garlic and saute for 1 minute. Increase heat to medium-high; add the ground beef and cook until brown. Reduce heat to medium and add 1-teaspoon turmeric powder and crushed tomatoes. Stir and cook for 5 minutes. Then add 1/4 cup water, allspice, nutmeg, cinnamon, parsley, salt and black pepper. Cook uncovered for 10-12 minutes. Taste and add more salt or pepper if needed. Set the meat mixture aside.
Meanwhile mash the potatoes with a potato masher. Add 1/4 teaspoon turmeric powder, eggs, salt and pepper, and mix well (mixture should be sticky but not runny).
Spread some of the bread crumbs on a plate.
Take a golf ball size scoop of the mashed potatoes and place on the bread crumbs. Flatten it by lightly tapping and spreading it.
Place an adequate amount of ground beef mixture in the center.
Roll it gently to form a cylinder. If the mixture gets too sticky, lightly flour your hands before rolling.
Preheat oven to 375 degrees F. Take two 11x8-inch baking dishes. Pour 2 tablespoons oil in each of them. Place the potato rolls in the baking dishes and spray them with a little cooking spray.
Bake in the oven until bottom is lightly browned, about 35-37 minutes. Then turn the broiler on and broil until the bread crumb topping is golden, about 2-3 minutes.
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