Potato and Beef Kebba
Indulge in the comforting flavors of Potato and Beef Kebba, a crispy, golden delight that blends soft, buttery mashed potatoes with a perfectly seasoned ground beef filling. This Middle Eastern-inspired recipe features fragrant spices like cumin and paprika, combined with fresh parsley, onion, and garlic for a flavor-packed experience. Each kebba is hand-shaped, coated in a crunchy breadcrumb crust, and fried to perfection for a sensationally satisfying bite. Perfect as an appetizer, snack, or main course, these potato and beef croquettes are both hearty and crowd-pleasing. Serve them warm with your favorite dipping sauce or a sprinkle of fresh parsley for a dish that’s as visually appealing as it is delicious. Ready in just over an hour, these kebbas are a must-try comfort food packed with flavor and texture.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 medium-sized Potatoes
- 500 grams Ground beef
- 1 medium-sized Onion
- 3 Garlic cloves
- 2 tablespoons Parsley
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Breadcrumbs
- 1 large Egg
- 1 cup Vegetable oil
- 2 tablespoons Butter
- 0.5 cup Flour
Instructions
Peel the potatoes, cut them into chunks, and boil them in salted water for 15-20 minutes, or until soft. Drain and mash them with 2 tablespoons of butter. Set aside to cool.
While the potatoes are boiling, finely chop the onion, garlic, and parsley.
In a skillet over medium heat, cook the ground beef with the chopped onion and garlic until the beef is browned. Add the parsley, cumin, paprika, salt, and black pepper. Cook for another 2-3 minutes. Remove from heat and let cool.
Take a small handful of the mashed potatoes and flatten it into a palm-sized disc. Place a spoonful of the cooked beef mixture in the center, then fold the potato around it, shaping it into an oval or football shape. Repeat until all the potato mixture and beef are used.
Set up a breading station with three bowls: one with flour, one with a beaten egg, and one with breadcrumbs.
Roll each kebba in the flour, dip it in the beaten egg, and coat it with breadcrumbs, ensuring an even layer.
Heat the vegetable oil in a deep skillet over medium heat. Once hot, carefully fry the kebbas in batches until golden brown, about 2-3 minutes per side. Remove and drain on paper towels.
Serve warm, garnished with additional parsley or alongside your favorite dipping sauce for an extra kick.
Nutrition Facts
Calories |
4680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 336.8 g | 432% | |
| Saturated Fat | 81.7 g | 408% | |
| Polyunsaturated Fat | 137.1 g | ||
| Cholesterol | 639 mg | 213% | |
| Sodium | 4736 mg | 206% | |
| Total Carbohydrate | 319.8 g | 116% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 24.8 g | ||
| Protein | 135.9 g | 272% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 345 mg | 27% | |
| Iron | 28.4 mg | 158% | |
| Potassium | 6047 mg | 129% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
