This is a delicious, original and versatile way to make a potato dish. Keftedes are a household name in the levant and Mediterranean area, and this is a nice variation on that theme. Delicious with ‘toum’, the garlic dip that I explain in a recipe elsewhere on the site.
2 jacked potatoes
1 red onion
2 large ripe tomatoes
1 bouquet flat parsley
3 table spoon dried mint
2 table spoon pul biber
2 table spoon ground coriander seeds
salt and pepper
200 gram flour or chick pea flour
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