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Qofte me Patate
Delicious and comforting potato croquettes, often seasoned with herbs and cheese, pan-fried until golden brown. A popular appetizer or side dish.
ð§ ææ
- 1 kg Potatoes(starchy variety, peeled and quartered)
- 2 large Eggs
- 100 g Kashkaval or Feta cheese(grated or crumbled)
- 2 tbsp Fresh parsley(finely chopped)
- 1 tsp Salt
- 0.5 tsp Black pepper(freshly ground)
- 0.5 cup All-purpose flour(for coating)
- 1 cup Breadcrumbs(for coating)
- 0.5 cup Vegetable oil(for frying)
ðšâð³ äœãæ¹
- 1
Boil the potatoes in salted water until very tender. Drain well and mash them thoroughly. Let them cool slightly.
- 2
In a large bowl, combine the mashed potatoes with eggs, grated cheese, chopped parsley, salt, and pepper. Mix until well incorporated.
- 3
Shape the potato mixture into small oval or round croquettes.
- 4
Prepare three shallow dishes: one with flour, one with beaten eggs (you might need an extra egg if the mixture is dry), and one with breadcrumbs.
- 5
Roll each croquette first in flour, then dip in egg, and finally coat generously with breadcrumbs.
- 6
Heat the vegetable oil in a large skillet over medium-high heat. The oil should be hot but not smoking.
- 7
Carefully place the coated croquettes into the hot oil, working in batches to avoid overcrowding the pan. Fry for about 3-4 minutes per side, until golden brown and crispy.
- 8
Remove the croquettes with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
- 9
Serve hot as an appetizer or side dish.
ð¡ ããã®ã³ã
- âEnsure the potatoes are well-drained and mashed smoothly to avoid a watery mixture.
- âIf the mixture is too sticky to handle, chill it in the refrigerator for 30 minutes.
- âFor extra flavor, add a pinch of nutmeg or a teaspoon of finely chopped chives.
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- Add cooked and finely chopped bacon or ham to the potato mixture.
- Serve with a side of yogurt-based dip or ketchup.