Breads and Pastries
Search Hala's Kitchen
Yield: 20 - 30
2 lb 4oz Potatoes
1 egg (optional)
4 tbsp. corn starch (adjust as necessary)
Bread Crumbs (optional)
Salt and black pepper, to taste
Oil (for frying)
1 lb ground beef
1/2 small bunch chopped parsley
2 tsp. all spice
1/2 tsp. black Pepper
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Prepare the outer shell:
Boil the potatoes in salt water (with skin on).
Peel and mash the potatoes and cool.
Add eggs (optional) and corn starch to the potatoes and mix well. Season with salt and pepper.
Make the filling:
Season the meat with salt, pepper, cinnamon, nutmeg and all spice and cook over medium heat.
Cool the meat and add the chopped parsley.
Taking a small handfull of mashed potato at a time, Make a ball and then press the ball down with your thumb to create a curved disk shape. Place 1 to 2 teaspoons of the cooked mince and pull the potato shape back into a ball then flatten it. Dip it into the bread crumbs and set aside.
Heat oil and fry on both sides.