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Stuffed Potato Pitas

Fat BertaFat Berta
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Stuffed Potato Pitas
05/01/2015
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Preparation45 min.
Cooking30 min.
Тotal75 min.
Servings10
"Tender potato pitas with a tasty surprise - can you think of any beer appetizer that`s more delicious?"

Ingredients

  • olive oil - 1 tbsp
  • onions - 1 head, large
  • garlic - 2 cloves, crushed
  • ginger - 1 piece, fresh, finely chopped
  • coriander - 1 tsp, powdered
  • cumin - 1 tsp, powdered
  • chili peppers - 2 green, finely chopped
  • mint - 1 tbsp, finely chopped leaves
  • mince - 8 oz (225 g)
  • peas - 3 1/3 tbsp (50 g)
  • salt - to taste
  • lemon juice - of 1 lemon
  • potatoes - 31.5 oz (900 g), boiled and mashed
  • eggs - 2, whipped
  • breadcrumbs - for frying
  • olive oil - for frying
measures

How to cook

Heat the olive oil fry the garlic, onions, ginger, coriander, cumin, chili peppers and mint in it. Fry until the onion becomes transparent.

Add the mince and peas and fry until the meat is ready. Then season with salt and lemon juice. Keep in mind that the mixture needs to be very dry after frying.

Distribute the mashed potatoes into 8-10 servings and form a pancake from each in your hand. With a spoon, pour on from the mince and roll up so that a ball is formed.

Roll the balls in whipped eggs and breadcrumbs and put in the refrigerator to set for about an hour.

Heat the remaining olive oil and fry the potato pitas in it until they turn brown.

Serve hot, garnished with lemon slices.

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