POLPETTE
Provided by Food Network
Time 1h5m
Yield about 20 meatballs
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Mix together the beef, pork, cheese, breadcrumbs, milk, parsley, salt, pepper and eggs in a large bowl, then roll into small balls and place on a baking sheet. Bake for 40 minutes.
- Heat oil in a deep-fryer to 350 degrees F. Fry meatballs for 1 minute. Top with your favorite marinara and freshly grated Parmigiano-Reggiano.
GREEK POLPETES (POTATO CAKES)
From 'Mediterranean Dishes'. I tinkered with this recipe only a little. This easy appetizer recipe can be found on most any Greek mezethes. You can use leftover mashed potatoes for this recipe.
Provided by C G
Categories Other Appetizers
Time 40m
Number Of Ingredients 11
Steps:
- 1. In large pot, boil the potatoes until soft. Do not salt the water until ready to mash the potatoes with the other ingredients.
- 2. While still warm, mash the potatoes with the feta cheese, green onion, red onion, dill, mint, egg, lemon juice, *salt and pepper. *Taste the mixture first before adding the salt because feta itself is quite salty. Place the potato mixture in the refrigerator to firm up. Always refrigerate the potato mixture until ready to fry.
- 3. Divide the potato mixture into little balls approximately 3/4"-1" in diameter. NOTE: The potato mixture can be prepared ahead of time and refrigerated until ready to cook.
- 4. Flatten the balls slightly and dredge in flour. Heat the olive oil in the pan on medium heat (but no higher!) and fry up the cakes until golden brown on both sides. Drain on paper towel.
- 5. Serve warm. I like to serve lemon wedges on the side. Please note: the yield is not known. Servings are estimated.
OLD FASHIONED POTATO CAKES
These potato cakes are great with any meal or as a snack. Simple and quick to make with only a few ingredients. Kids of ALL ages love 'em.
Provided by DaMonkey
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Mix mashed potatoes, flour, onion, egg, black pepper, and salt together in a bowl until batter consistency.
- Heat vegetable oil in a skillet over medium heat. Drop 4-inch circles of batter into hot oil. Cook until golden brown, about 5 minutes per side. Remove with a slotted spoon and drain on paper towels. Repeat with remaining batter.
Nutrition Facts : Calories 254.8 calories, Carbohydrate 45.1 g, Cholesterol 48.6 mg, Fat 4.9 g, Fiber 3 g, Protein 7.1 g, SaturatedFat 1.1 g, Sodium 627.1 mg, Sugar 2.9 g
POTATO CAKES
Make and share this Potato Cakes recipe from Food.com.
Provided by Aussie-In-California
Categories Potato
Time 2h30m
Yield 8 Potato Cakes
Number Of Ingredients 23
Steps:
- Boil potatoes for 25-30 mins or until mostly soft, but still slightly firm. Potato cakes will hold together best when the potatoes are not totally mushy.
- As the potatoes boil make the Herbed Ranch Salsa by combining all the ingredients in a small bowl. Cover and chill till needed.
- Drain potatoes and mash with skins on in medium bowl. and don't overly mash, just make sure there are small chunks of potato.
- Add remaining potato cake ingredients and mix well.
- Combine breadcrumbs with flour and 1 Teaspoon of Dill in large bowl.
- Combine beaten egg & milk in another large bowl.
- Measure approx 1/2 cup of potato mixture into your hands and shape into a patty about the size of a hamburger patty.
- Drop potato mixture into breading mixture, then into egg & milk, and then back into breading mixture. Be sure to cover entire surface with breading. Arrange the potato cakes on a plate, repeat the process with remaining potato mixture.
- Cover and chill the potato cakes for one hour so they will be sure to stick together when fried.
- Heat up shortening in skillet over medium-low heat.There should be about 1" of shortening in the pan.
- Fry the potato cakes in the oil 2-4 minutes or until golden brown, then drain on rack or paper towels.
- Serve with Herbed Ranch Salsa drizzled over top.
MOROCCAN STREET POTATO CAKES
These are very inexpensive and generally sold as street food to be eaten on the street as an egg and potato sandwich stuffed into flatbread with a thin sauce tomatish or purchased and brought home. I have spoken to a couple of my favorite vendors and have come up with this authentic recipe. I adore the egg and potato sandwiches and also love these cakes simply dipped into sauce tomatish and eaten as is. This is poor man's food and sells for 5-10DH ($.70) a sandwich depending on how many eggs and potatoes you want in your sandwich. One of my favorites comes from a man with a table, frying pan, 5 litre jug of oil, a single gas burner, flats of eggs, stacks of bread and rows of potato cakes with bottles of sauce tomatish which his wife makes for him at home each morning to sell. Many of these vendors appear only late at night when all other places to eat have closed. Don't be tempted to use eggs to bind these or they will cease to be Moroccan potato cakes. Easy and yummy comfort food! These are also often eaten at room temperature and/or a bit cold though not from the fridge cold. c.2005
Provided by Hajar Elizabeth
Categories Lunch/Snacks
Time 1h10m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Mix all but flour and oil together in a large bowl.
- Form 16 patties using 1/4 cup of the mix to about 1/3 inch thick. Use floured hands if necessary.
- Coat each patty with the flour, hitting to knock off any excess of flour.
- Shallow fry in vegetable oil on medium to medium high heat until deep golden brown.
- If you need to, you can refrigerate the floured patties to cook off an hour or so later or for ease in handling if you have difficulty. I have not found the need to do either.
- These are a simple cake and not meant to be fancy; just really tasty. You can also replace the scallions with onions if you have no scallions. In Morocco and The Maghreb, we use what we have and don't worry about what we don't have. Fresh garlic is the best alternative you can use though as we don't have dried powdered here.
Nutrition Facts : Calories 46.5, Fat 0.3, SaturatedFat 0.2, Cholesterol 1.1, Sodium 305.6, Carbohydrate 9.8, Fiber 1, Sugar 0.9, Protein 1.2
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