Potato kofte

Potato kofte

Patates köftesi

By
From
Turkish Meze
Serves
4
Photographer
Alicia Taylor

Ingredients

Quantity Ingredient
500g desiree or other all-purpose potatoes, scrubbed but not peeled
1 tablespoon cornflour
100g cheddar cheese, grated
2 free-range eggs
30g chopped flat-leaf parsley
200g dry breadcrumbs
sunflower oil, for pan-frying

Method

  1. Cook the potatoes in a saucepan of boiling water until tender — about 20 minutes, depending on their size. Drain and leave until cool enough to handle.
  2. Peel the potatoes, then mash them in a large bowl. Add the cornflour, cheese, eggs and parsley. Season to taste with sea salt and freshly ground black pepper and mix well using your hands.
  3. Take walnut-sized pieces of the mixture and shape them into pointed kofte, like pointy eggs. Roll the kofte in the breadcrumbs.
  4. Heat about 2.5 cm of oil in a large heavy-based frying pan over high heat. When the oil is hot, fry the kofte in batches for 2–3 minutes on each side, until golden.
  5. Drain on paper towel and serve warm.
Tags:
Turkish Meze
Sevtap
Yuce
restaurant
Turkish
Turkey
Mediterranean
European
sharing
Middle Eastern
European
SBS
mezze
snacks
bites
small
party
entertaining
tapas
entrees
cocktail party
canapes
canapés
appetizers
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