Shared by Tsivia Tobi
Kofta (Meat Patties)Yield: 8 - 10 servingsTime: 1h 10min
This recipe was shared by Tsivia Tobi. Read more about her family in "Keeping a Couscous Tradition Alive — Even When There’s No Couscous in Sight" and try her recipes for merget kaski (vegetable soup with bulgur), mashed pumpkin, and turshi (pickled vegetables).
- 3 small (~¾ lb.) potatoes, peeled and cut into large chunks
- 1 medium onion, grated, excess water strained
- 2 cloves garlic, grated
- 1 pound ground beef
- 1 pound ground turkey
- ⅓ cup parsley, chopped
- ⅓ cup cilantro, chopped
- ⅓ cup dill, chopped
- 1 ¾ teaspoon salt
- ¼ teaspoon pepper
- 3 eggs, separated
- ½ cup flour
- vegetable oil for frying
In a medium saucepan, cover the potatoes with one inch of water and place over high heat. Boil until easily pierced with a fork, about 10 minutes. Strain and transfer to a large bowl.
Mash potato with a fork until creamy (some small lumps are ok). Add the onion, garlic, ground beef, ground turkey, parsley, cilantro, dill, salt, pepper, and mix until evenly combined.
Lightly beat one egg and add to the mixture, combining evenly.
Shape ⅓ a cup of the meat mixture into a 1 ½ inch patty. Repeat with the remaining mixture.
Roll each patty in the flour and move to a resting plate.
Heat a quarter of an inch of oil in a heavy bottomed pan over medium-high heat. Lightly beat the two remaining eggs. Dip patties into egg and place in hot oil. Fry in a single layer, being careful not to overcrowd the pan (you can have two pans going at once) for 5 to 7 minutes on one side, then flip and cook for an additional 3 minutes. Make sure the oil doesn’t get too hot or start to burn, turning down the heat if necessary.
Place patties on a plate lined with a paper towel.
Serve immediately in Merget Kaski.