GROUND MEAT & POTATO PATTIES with a Middle Eastern Flavor

These Ground Meat & Potato Patties are a tribute to my late mother-in-law. She used to make dozens of them every Friday. She showed me how to make these Meat & Potato Patties, and especially how to season them. The secret ingredient is the addition of finely chopped celery leaves combined with the chopped parsley, and the ground meat which gives the patties a nice chewy texture. It is really a palm-sized full meal.

It is quite a simple recipe; more time is spent in boiling the potatoes and then frying the patties than in preparation of the mixture itself. Of course, you can chose your own favorite seasoning – I continue to season them the way she showed me, I suppose because of the fond memories of learning by watching and doing in her kitchen.

(from top right) Parsley, Salt, cumin, sweet paprika, turmeric, coarsely ground black pepper, potatoes, ground beef, chopped onion, whole celery leaves, egg

[Rating – medium, there are steps involved]

Preparation time: 

20-25 minutes boiling potatoes

40 minutes [for frying, depending on  how many patties you make]

10 minutes for combining the ingredients

Ingredients: 

2 large or 4 medium or 6 smallish white potatoes (see picture above)

3/4 cup (250 grams) uncooked chopped meat (beef, turkey, chicken)

1 large handful of parsley – chopped (about 1/2 cup chopped) 

3 tablespoons of finely chopped celery tops

1 medium size red onion finely chopped

3 heaping tablespoons flour

2 eggs

2 teaspoons salt

1 teaspoon ground black pepper

1 tablespoon ground Turmeric

1 teaspoon ground Cumin

½ teaspoon ground Coriander

1 teaspoon Sweet Paprika

¼ teaspoon Cayenne Pepper or Chili Flakes (optional)

Oil for Frying

Pre-Preparation: 

·       Boil potatoes** with skin on until they are tender

 Boil potatoes uncovered

·    Peel the potatoes (pour out the hot water, then run the potatoes under cold water, the skin should peel right off, careful not to burn yourself).

Preparation: 

·       Place the whole potatoes in a medium sized bowl

·       Gently break-up the potatoes (do not completely mash)

 Potatoes not completely mashed there should be small lumps

·       Add all the other ingredients (except the oil for frying)

 In the bowl with the potatoes
Chopped parsley and celery leaves, eggs, seasonings and flour, chopped onion and chopped meat 

·   Gently mix together ( I use my hands)

   The mixture should be sort of lumpy and sort of smooth.

Everything mixed together 

·       Using wet hands form round patties about the size of your palm, not too thick, not too thin.

Patties should be about the size of your palm 

·       Heat up the oil (about half an inch deep) in a frying pan

·       Add the patties to the frying pan

Patties frying - be sure not to crowd the pan

·       When the edges begin to brown, they are ready to be turned over

Patties turned over

·       Remove the patties from the frying pan when both sides look brown, place on paper towel

Ground Meat & Vegetable Patties - ready to eat!!!

Serving Suggestions:

Serve with yogurt, eggs, or salad.

My husband likes to put 2 patties between 2 slices of fresh bread with a healthy spread of spicy Harissa sauce.

They can also be eaten as is or as a side dish.

**Always put your potatoes in cold water (to cover) with a good pinch of salt, then begin to boil. Partially cover the pot or don't cover it at all.