Anonim

Turkish potato heads

01/27/2016 from simone | 2 comments

Now there are Turkish potato heads to cook and enjoy. The classic from Turkey is the must-have for a Turkish dish. Small wonderful filled potato balls with wafer-thin breading simply taste wonderful. A culinary highlight to make yourself.

What do I do with potatoes? Well, something delicious! Turkish Potato Cheese! A down-to-earth recipe consisting of an abundance of minced meat, wrapped in a potato coating, with a very delicate breading. N / A? Sounds promising. A spicy chocolate to bite into! Incidentally, it is seasoned with cinnamon, that promises Mediterranean flair and gives that certain extra taste.

Ingredients are for about 8-10 pieces

Ingredients potato kofte

(Photo by: Gutekueche.at)

For the dough:

1 kg of potatoes (cooked, floury), 1 egg yolk, 2 tablespoons of cornstarch, 1 pinch of salt, oil for baking

For the abundance:

250 g minced (mixed), 2 tbsp pine nuts, 1 onion, 1 clove of garlic, 1 pinch of salt and pepper, 1 pinch of cinnamon, 1 dash of oil

For the breading:

1 egg white, 80 g breadcrumbs

The floury potatoes can be boiled in salt water the day before. Peel the next day and crush well with a potato masher. As soon as everything is crushed, salt the potato mixture. Separate the egg. For the binding, I add an egg yolk and the cornstarch and mix everything well into a potato batter.

Potato Batter

(Photo by: Gutekueche.at)

I put the potato dough aside and make the fullness now.

finished potato batter

(Photo by: Gutekueche.at)

I peel the onion and chop it into small pieces. Peel garlic and press through a garlic press. I put some oil in a pan and fry the onion with the garlic in it until it is golden yellow. Then I immediately add the pine nuts.

Roast the onion and pine nuts

(Photo by: Gutekueche.at)

In the next step I put the minced meat in the pan. Fry everything well for approx. 8 minutes, stirring frequently.

Roast mashed meat

(Photo by: Gutekueche.at)

As soon as everything is well cooked, I season the filling with salt, pepper and a pinch of cinnamon. I let the abundance cool down a bit and set it aside for a moment.

Roast the ingredients

(Photo by: Gutekueche.at)

Now I'm shaping the dumplings. To do this, I moisten my hands with water and pinch a small part of the potato dough, put it in my palm and press the dough flat. I put the filling in the middle and completely cover it with the dough. As soon as the filling is enclosed in the dough, I shape the dumplings nicely round again.

Fill the potato heads

(Photo by: Gutekueche.at)

When I notice that the dough starts to stick, I wet my palms again with water and form further dumplings. I repeat this process until the entire potato batter and the filling are used up.

finished potato casseroles

(Photo by: Gutekueche.at)

In a bowl I sprinkle the egg whites with a fork, I turn every single potato head in egg whites. Then immediately roll carefully in the breadcrumbs.

Potato kofta with breading

(Photo by: Gutekueche.at)

I put the oil in the pan and let it get hot. Now I put the potato heads in the breadcrumbs in the hot fat.

bake the potato heads

(Photo by: Gutekueche.at)

After turning several times, they turn beautiful golden brown. After about 20 minutes they have reached the right color. I take them out of the pan and put them on a plate with kitchen paper to drain them and let them drain well.

Fry the potato heads until golden yellow

(Photo by: Gutekueche.at)

For the decoration I put green lettuce leaves on the plate and serve with a delicious yogurt sauce as a dip sauce. I portion the potato heads into the middle and shout out of the kitchen: "Come and eat!" Here's the recipe: Turkish potato köfte!

Serve potato kofte

(Photo by: Gutekueche.at)

Conclusion

First of all, this recipe takes some time, but it's worth it. As soon as you cut the golden brown potatoes in the middle, you want to try them right away, but you can't, because the inside is so hot. The abundance of cinnamon really gives a unique taste. By the way, you can prepare several potatoes and then freeze them, then let them thaw slowly and only bake in oil.