Title: Pastel De Batata (Stuffed Potato Fritters)
Categories: Entree Vegetable Meat Moroccan Jewish
Yield: 12 Fritters

		"Sephardic Cooking"
		By Copeland Mark
MEAT
1	lb	Beef Ground
1/2	c	Water
1	ts	Salt
1/4	ts	Pepper
4		Bay leaves
1/4	c	Lemon juice
POTATOES
2	lb	Potatoes cooked in their skins and peeled
1/2	ts	Turmeric, ground
1/2	ts	Salt
1/8	ts	Pepper
FRITTERS
		Oil, for deep-frying
		Flour, for dusting
1		Egg, beaten

1. In a pan, place the meat ingredients and cook over low heat, covered, for 15 minutes or until quite dry. Remove the bay leaves and discard. Then process the mixture to a fine consistency. Set aside.

2. Mash the potatoes. Mix the mashed potatoes, turmeric, salt, and pepper together thoroughly.

3. Take about 1/3 cup of the mashed potato mixture and place it in the palm of your hand. Flatten the mixture into a 3-inch inches in diameter and about 1/2-inch thick disc. Place in the center of the disc 1 heaping tablespoon of the meat mixture. Fold over the edges toward the center and shape into a round fritter. Prepare all the fritters in this manner.

4. In a wok or large skillet, heat the oil. Dip each fritter into the flour and then into the egg. Brown the fritter over moderate heat for about 3 minutes on each side. Drain briefly on paper towels.

Serve warm. Makes 12 fritters.

This popular Passover dish can be prepared in any quantity. Soup, matzoh, an assortment of salads are the accompaniments to the fritters.

Source: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y.

From: David Pileggi Subj: R-Sephardic-Morocco.010 Origin: The Roach Coach OS/2 HST V.32t V.FC (1:106/3333) BBS: Sasquach (510) 462-9502 06-09-94 Conf: Cooking (8) MM formatted by Dorothy Hair 6/12/94

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