1kg2lbs white potatoes, peeled and cut into quarters
2eggs
1medium onionminced
2clovesgarliccrushed
1/2teaspoonsalt
1/4teaspoonturmeric
1/4teaspooncinnamon
1/4cupparsleyfinely chopped
Meat filling:
1/4kg1/2lb lean ground beef
1small onionminced
1clovegarliccrushed
1/4cupparsley
1/4cuppine nutstoasted
1teaspoonallspice
1/4teaspoonfreshly ground pepper
1/4teaspooncinnamon
1/4teaspoonnutmeg
1/4teaspooncardamom
Pinchof ground cloves
Pinchof ground ginger
1/4teaspoonsalt
1cupcanola oil or oil of your choice
Flour for dredging
Instructions
Cook potatoes in water, until tender. Drain the potatoes and mash them until smooth. Add eggs, onion, garlic, salt, turmeric, cinnamon and parsley.
In a frying pan, saute the onion and garlic in a little olive oil. Add the ground beef, parsley, pine nuts, and all of the spices. Cook until the meat is cooked through. Set aside to cool.
Moisten your hands with water, and take a couple of tablespoons of the potato mixture, flatten it in the palm of your hand. Place 1 tablespoon of the the meat mixture in the middle. Carefully bring the sides of the potato over the meat mixture. You may have to add a little more of the potato mixture to the top of the patty. Close the patty and flatten it. Moisten your hands in cold water before you make each patty. Place the patties on a tray and refrigerate for 30 minutes. Dredge the patties lightly in flour before frying.