Potato Kofte

(Patates Köftesi)

2 medium white potatoes, boiled, peeled and grated
1 or 2 slices insides of Turkish bread, crumbled
1 small onion, sliced
1 garlic clove, chopped
1 pinch red pepper
1 pinch Cheyenne pepper
1/4 cup feta cheese, crumbled
1 egg white
1/4 cup fresh parsley, chopped
1/2 tsp salt
1 pinch black pepper

For frying:
1 egg yolk + 1 egg, lightly beaten
1/2 cup flour
1/2 cup sunflower oil

First, caramelize the onion with a few drops of olive oil in a small pan. Then add the garlic and saute for a few minutes, but be careful not to burn the garlic.

Place these (onion, garlic) and the other ingredients in a large bowl. Mix them with your hands. Leave in the fridge for 30 minutes.

Pour the oil into a large frying pan and heat it up. Meanwhile, take a ball of the potato mixture, and give it a long, slightly flat shape as seen in the picture. First roll it in the flour, then soak in the egg mixture. Repeat for the remaining potato mixture and fry all the pates on both sides until golden brown. Place them on the paper towel to soak up the extra oil.

Serve Potato Pate with any chicken, beef or fish dish with Carrot Salad on the side.

* This is a vegetarian dish.