2 lbs. yukon gold or russet potatoes, peeled and grated
1 onion, grated
1 egg, beaten
1T dried parsley
3 tsp. cinnamon
3 tsp. dried, ground mint
1 1/2 tsp. salt
1 tsp. black pepper
1/8 tsp. cayenne pepper
Instructions
In food processor, using grating blade, pass peeled potatoes through shoot to finely grate.
Transfer grated potatoes to small holed colander or sieve and sprinkle with 1/2 tsp. salt and mix
to evenly distribute. Allow potatoes to drain off liquid into bowl.
In large mixing bowl, combine ground meat, grated onion, dried parsley, dried mint, cinnamon,
egg, 1 tsp. salt, pepper, and cayenne pepper.
Using hands, squeeze potatoes to release as much excess liquid as possible. Add dried
potatoes to meat mixture. Mix well until evenly distributed but do not overmix.
Mold kofte into long, oval patties about 2 inches long and 1/2 inch thick and place on tray.
Should yield about 12 - 16 patties depending on size.
In large sauté pan, cover bottom of pan with olive oil and heat over medium heat. When oil is
hot, add patties in single layer in batches, being careful not to overcrowd the pan. Cook for 3 - 5
minutes per side until browned and cooked through. Transfer cooked koftes to serving tray lined
with kitchen or paper towels to drain off excess oil and cover with foil to keep warm until all
koftes have been fried.
As an alternative, koftes can be baked on oiled baking trays in single layer. Bake @ 375F for 10 -
12 minutes, or until lightly browned on tops and edges and cooked through.
Serving
Suggestions
Serve with Cacik and rice pilaf if desired.
Originally Submitted
11/3/2014
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