Ingredients
2 potatoes, cooked and mashed (seasoned with salt and pepper)
Filling:
4 tablespoon oil
1/2 cup cooked rice
150 g. ground beef
5 tablespoons onion, finely diced
2 tablespoons chopped garlic
1 tablespoon chopped dill
1 tablespoon chopped cilantro
1 tablespoon chopped chives
1 tablespoon chopped spring onion
1/2 tablespoon lemon juice
salt and pepper
2 eggs, lightly beaten
1 cup of flour
oil for deep-frying
Dip:
1 cup yoghurt
5 tablespoons chopped cucumber
1 tablespoons chopped dill
1/2 tablespoon chopped garlic
oregano, salt and pepper
Preparation
In a heavy-based frying pan, heat the oil, add the onion, garlic, cilantro, dill and spring onion and stir for 5 minutes.Add the ground beef and cook for another 5 minutes. Add the rice and lemon juice. Seasoned with salt and pepper. Remove from the heat and leave to cool( divide the filling in 11 portions making a shape of ball). Divide the potato dough mixture into 11 even potions. Using damp hands, wrap each portion around the filling. Brush each stuffed potato in the beaten eggs, and then roll in flour, shaking off any excess. Deep-fry the stuffed potato until golden bronw. Serve with the cucumber dip For the Dip: combined all the ingredients
