Title: Jewish Meat Stuffed Potato Latkes (Kartofelnyie Kotlety)
Categories: Beef
Yield: 8 Servings

2	lb	Potatoes
2	lg	Eggs
		Salt and pepper to taste
1	lb	Leftover boiled beef or Brisket with gravy
2	tb	Vegetable oil
1	md	Onion -- grated
2	tb	Fresh parsley
1	tb	Beef broth if needed
		Flour for dredging
		Margarine or vegetable oil
		For frying

Peel potatoes and cover with cold water. Simmer until tender. Drain and mash. Do not puree. Add eggs, salt and pepper and mix well.

Grind the boiled meat.

Saute the onion in the oil until golden. Add salt and pepper, parsley and the ground meat, adding a Tbsp or so of beef broth if it is too dry.

Put about 1/3 of a cup of the potato mixture in the cup of your hand, place 2 Tbsp of the meat filling in the center and completely enclose, first shaping like a ball and then patting down to form a plump hamburger. Dredge in flour and fry in margarine or vegetable oil until golden on each side.

Recipe By : "Jewish Cooking in America" by Joan Nathan From: Dorothy Flatman Date: 27 Sep 97 National Cooking Echo Ä

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