Sephardic chicken patties

Sephardic chicken patties

Aruq

By
From
Cooking from the Heart
Makes
8–10
Photographer
Mark Roper

Ingredients

Quantity Ingredient
3 potatoes, skin on
350g chicken fillets, finely diced
1 bunch parsley, chopped
1 egg
1 large onion, chopped
1/3 cup vegetable oil, for pan-frying

Method

  1. Cook the potatoes in their skins in a pot of salted water for about 20 minutes, or until soft. Remove the potatoes from the water and leave until cool enough to handle. Remove the skins.
  2. Mash the potatoes in a large bowl. Add the remaining ingredients and mix until well combined. Form the mixture into patties.
  3. Heat the oil in a large saucepan. Fry the patties for 4 minutes on each side, or until golden. Remove from the pan and leave to cool slightly.
  4. Serve the patties warm or at room temperature on laffa bread, with a side dish of fresh Israeli salad and pickles.
Tags:
Jewish
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