This Persian dish is close to my heart

By Cooking With Ayeh · 45 min

Ingredients

Instructions

1. Parboil the potatoes in salted boiling water until a fork goes halfway through but they are not fully cooked. Cool, then peel and grate them with a box grater into a large bowl.
2. Grate the onion, squeeze out all the excess liquid, and add it to the potatoes.
3. Drain the chickpeas and mash them with a masher or fork, then add them to the bowl.
4. Add the eggs, flour, parsley, salt, black pepper and 2 tablespoons of the breadcrumbs.
5. Mix everything with your hands (gloves optional) into a batter.
6. Scoop about 2 tablespoons of the mixture and shape it into an oval patty using your fingers and palms.
7. Coat each patty in the remaining breadcrumbs, poured into a shallow bowl. Repeat the shaping and coating until all the batter is used.
8. Heat some oil in a skillet over medium heat. Add a few patties at a time and pan-fry for a few minutes per side until golden, flipping with a spatula.
9. Drain the cooked patties on paper towels to remove excess oil, and repeat until all are cooked.

Summarized from Cooking With Ayeh's video. Watch it for the details.

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