Assyrian Food...
Potato Chap Patties
An Assyrian on-line friend told me that in Assyrian, clapping of the hands is called
"Chappeh".
When making Potato Chaps, you pat the patties in your hands as if you're clapping, hence
the name, Potato Chap
Use white potatoes for this dish. The traditional (brown, or Idaho) potatoes do not adhere
together as well as the white ones do. The trick is to make the shell of the disk thin
enough (1/8 inch, or 3 mm), yet, not allow any holes to develop. If you don't think you
can make this dish, try Potato Chap in a Pan, where you don't have to make the
patties.
5 large white potatoes, washed and pealed
water
1 tablespoon corn starch
1 teaspoon salt
1/2 pound extra lean ground beef
1 small chopped onion
1/2 cup chopped parsley
1/2 teaspoon Middle Eastern spice
1/2 teaspoon salt
1 cup vegetable oil
These patties are to be prepared at least one hour ahead of time, then
fried 15 minutes before serving time.
Boil potatoes in the water until well cooked. Let cool,
then mash.
With the mashed potatoes mix the corn starch and 1 teaspoon salt.
Set aside.
In a saucepan, mix beef, onion, parsley,
Middle Eastern spice and 1/4 teaspoon salt.
Cook until beef is brown. Remove from heat, scoop out excess oil, set aside to cool.
In order to make the potato patties follow the directions below. If you do not want to
make patties and do not want to deep fry, follow directions in the recipe Potato
Chop in a Pan.
Patty preparation:
From the mashed potatoes take a helping the size of a walnut.
Place in the palm of your hand then flatten to a disk shape.
Place a pinch of the beef stuffing (about 1 teaspoon) in the center of the disk.
Bring the edges of the disk together and fuse them on top of the meat.
Make sure the beef stuffing is fully enclosed.
With both the palms of your hands, flatten and shape the stuffed patty.
Place patty on a cookie sheet.
Repeat until stuffing and potatoes are used up.
Chill patties well in the refrigerator, or freeze for future cooking.
Cooking directions:
15 minutes before serving time, heat vegetable oil in a
3-quart saucepan or a deep fryer until very hot.
Gently, place one or two patties in the hot oil, cook for 2 minutes, or until
golden brown on one side. Turn to other side, cook for 2 more minutes, or
until golden brown. Use more oil if needed. Frying more than two patties at one time will
cool the oil and ruin the patties.
Remove into a platter covered with two layers of paper towels to absorb the excess oil.
Fry all patties in the same way.
Transfer to a serving dish. Serve warm with green salad.
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