Potato Kofta

Potato Kofta is comfort food in finger food form.  This is a classic appetizer that is basically mashed potatoes breaded and fried to crisp perfection.

These are a staple party finger food item at my grandmothers table during special occasions.  It’s traditionally served with a parsley lemon salad very similar to tabbouleh but without the bulgar.  Although as a child, and sometimes now, I eat it with ketchup.

First start off by boiling potatoes skin on.  Once they are fork tender but not super soft (you want them to have a little bit of a sturdy form to them so they can hold their shape), you will mash in an egg, salt and pepper.  I like to add some shredded cheese for the kids but this is not traditional.

Once the egg is mashed in, let the whole mix cool down before you begin handling it.  In the meantime, prepare your three plates; first flour, second beaten egg with a splash of water, third is breadcrumbs.  My children love parmesan so I sometimes add that to the breadcrumb mix along with some Italian seasoning.  Traditionally its made with just breadcrumbs, salt and pepper.

Once you’ve dipped it into the flour first, eggs, then breadcrumb, you need to fry them.  Frying is only needed once to achieve the perfect crunch.  Serve along side a parsley lemon salad or enjoy as is.

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Potato Kofta

Prep Time

1 hr

 

Comfort food in finger food form! So easy to make and so easy to keep grabbing one after the other!

Course: Appetizer, Brunch, Side Dish, Snack

Cuisine: American, Arab, Mediterranean, Middle Eastern

Keyword: finger food, mashed potatoes, party food, potatoes, potatos, snacks

Author: Nadia Hubbi

Ingredients

• 6 russet potatoes
• 2 eggs divided
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup flour
• 1 cup breadcrumbs
• 2 Tbs water
• 2 Tbls grated parmesean optional
• 1 Tbls Italian herbs optional

Instructions

1. Bring potatoes to a boil and let boil for 8-10 minutes or until fork tender
2. remove from water once they are fork tender
3. Once potatoes cool, peel the skin off
4. In a bowl, mash potatoes with egg, salt and pepper until there are no potato clumps
5. Put in the fridge for 20 minutes
6. Roll into desired shape
7. Place 3 bowls; 1 with flour, 2nd with beaten egg and 2 Tablespoon water, 3rd with breadcrumbs and parmesan and herbs
8. Start but coating the kofta in flour, then egg, then breadcrumb
9. Deep fry in oil until browned
10. Be cautious as the inside will be hot after the inside cools down

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Parsley lemon salad

Prep Time

5 mins

 

This parsley lemon salad accompanies the creamy crunchy potato koftas in a very mediterranan way!

Author: Nadia Hubbi

Ingredients

• 1 lemon, juiced
• 2 bunches parsley, diced finely
• 1 tsp salt