POTATO CHAP

Potato Chap - Potato kubba/patties is a traditional Iraqi dish made from mashed potatoes filled with a savory spice meat mixture.The filled potato patties are shaped into discs and fried until golden and crispy. A meat and potato lovers dream.

Potato Chap - Potato Kubba/patties

Makes: 25 pieces

Shell

• 1 kg boiled potatoes (waxy potatoes)

• 1 egg, beaten

• 150 g potato starch

• 1 tbsp salt

• 1 tsp turmeric powder

Filling

• 450 g minced meat

• 150 g finely chopped onions

• 1 tsp salt

• 1 tsp pepper

• 2 tbsp 7 spice

• 40 g chopped parsley

• 2 tbsp oil

Boil the potatoes until tender. Peel and mash using a potato press or masher. Add salt and turmeric. Beat the egg and mix it in. Dissolve the potato starch in 150 ml of cold water and add it to the potatoes. Mix until you get a smooth, creamy dough.

In a frying pan, heat the oil and sauté the minced meat. When half browned, add the onions. Cook until fully browned, then stir in salt, pepper, and 7 spice. Let the mixture cool, then mix in the chopped parsley.

Lightly oil your hands. Take 60 g of the potato mixture, flatten it in your palm, and create a well. Fill with a spoonful of meat mixture, seal it shut, and shape into a ball. Flatten slightly to form a patty

Heat oil in a deep frying pan or skillet over medium heat

Carefully place the assembled patties into the hot oil, ensuring not to overcrowd the pan.

Fry each patty for about 3-4 minutes on each side, or until they turn golden brown and crispy.

Once fried, transfer the patties to a plate lined with paper towels to absorb any excess oil.