VIDEO and RECIPE by: Cooking with Yousef (on social media): “I have made the more traditional version of this dish, but this one is from the South of Iran and includes raisins which really elevates the flavor. This dish can be served as an appetizer, a main dish, in a sandwich, or served with some rice.”
Ingredients:
- 2 pounds of potato
- One onion
- 2 eggs
- 1 cup of parsley chopped
- 1 cup of raisin
- 1 teaspoon salt
- Half a teaspoon black pepper
- Half a teaspoon red pepper
- 2/3 of the teaspoon turmeric
- Half a teaspoon garlic powder
- Some cooking oil
Instructions:
- Prepare the Potatoes:
- Place the potatoes in a pot and add enough water to cover them.
- Add a pinch of salt to the water.
- Bring the water to a boil and cook the potatoes for about 45 minutes, or until they are soft.
- Once cooked, drain the potatoes and let them cool slightly.
- Peel the potatoes and grind them until smooth.
- Chop the Parsley:
- While the potatoes are cooking, wash and dry the parsley.
- Remove the leaves from the stems and chop them finely.
- Ensure the parsley is dry to avoid adding excess moisture to the mixture.
Grind the Onion:
- Peel and grate the onion using the fine side of a grater.
- Squeeze out the excess juice from the grated onion to prevent the patties from becoming too wet.
Combine Ingredients:
- In a large bowl, combine the ground potatoes, chopped parsley, and grated onion.
- If using, add the raisins to the mixture.
- Mix everything thoroughly until well combined.
- Form Patties:
- Take small portions of the mixture and shape them into patties.
- Ensure the patties are uniform in size for even cooking.
Cook the Patties:
- Heat a non-stick skillet over medium heat.
- Add a small amount of oil to the skillet.
- Cook the patties for about 3-4 minutes on each side, or until they are golden brown and crispy.
Serve:
Serve the patties hot, garnished with additional parsley if desired.
