Another Kenyan delicacy….
6 potatoes ( Yukon gold yellow fleshed potatoes are best)
Tip- I got this tip from a friend. Peel the potatoes , cut into 6-8 pieces, cover with water and add 1 teaspoon salt. Boil the potatoes till soft, drain the water and put the boiled potatoes in a large bowl and mash.
In it add:
salt to taste
1/2 teaspoon chilli powder
Mix the mashed potatoes with salt and chilli powder and divide in equal tennis ball portions.
Tip-While the potatoes are boing, it’s better to prepare the filling…
Minced Beef filling
1 lb lean beef , ground (Qima)
salt to taste
1 teaspoon black pepper
2 onions chopped fine
1/2 teaspoon chilli powder
1 cup chopped coriander leaves
3-4 green chillies chopped ( you can always add or take away depending on your spice level)
1 teaspoon garam masala powder ( you can get in South Asian markets or even local grocery stores have them)
1/2 teaspoon turmeric powder
For dipping-
2-3 large eggs
1 teaspoon cornstarch
1/2 teaspoon salt
1/4 teaspoon chili powder
Whisk together
In a pot put the meat, salt and pepper and cook till all the liquid dries and the meat is crumbly ( for that you need to stir frequently).
Let it cool completely.
When cold add the rest of the ingredients and mix well.
Take the potato ball , flatten it and make a bowl using your palm, very carefully scoop a tablespoon of the filling and put it in the potato bowl. Cover with the potato and fold it over, Press it tight to remove the air bubbles inside. Make a round ball and sprinkle with bread crumbs. Press slightly to make it a little flat. Put it on a plate and continue with the rest of the potato balls and beef filling. Keep it in fridge for about an hour, this will help the potato not to break.
When ready dip in the egg mixture and deep fry or you can arrange on a greased cookie sheet and bake at 400 F till golden. Serve with lemon, you can squeeze fresh lemon juice on top and yummm!
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| step by step filling the patty |
