Turkish cuisine · Vegetable Dishes

Patates Köftesi

Potato balls with cheese, dill and parsley, breaded and pan-fried until golden brown.

Ingredients · for 4 servings

• 800 g floury potatoes
• 150 g kaşar cheese
• 100 g feta
• 2 eggs
• 1/2 bunch dill
• 1/2 bunch parsley
• 4 tbsp flour
• 120 g breadcrumbs
• 200 ml oil
• Salt, pepper

Instructions

1. Boil the unpeeled potatoes in salted water for 25–30 min. until soft, drain, let steam off briefly, peel while still warm and mash finely – the mixture must be lump-free.
2. Finely grate the kaşar cheese, crumble the feta, finely chop the dill and parsley, and knead everything with one egg, the flour, salt and pepper into the cooled potato mixture.
3. If the mixture sticks, work in another 1–2 tbsp flour until it can be shaped with slightly damp hands, then chill for 15 min.
4. Roll the mixture into about 16 walnut-sized balls and flatten them slightly so they heat through evenly.
5. Beat the second egg, dip the köfte first in the egg, then coat in breadcrumbs and tap off the excess.
6. Heat the oil in a pan over medium heat and fry the köfte in batches for 3–4 min. per side until deep golden brown and crisp all over; drain on paper towels and serve warm.