Mushroom and spinach stuffed potato croquettes are a twist to the Middle Eastern lamb kibbeh. These mouth-watering deep-fried potato croquettes are stuffed with mushrooms and spinach, making them the perfect vegan meal.
There are many versions of potato kibbeh — while some are strictly vegan, others contain a layer of meat or are made into balls and stuffed with onions and nuts. There’s even a version that is suitable for those with gluten intolerance.
Step 1.
Begin by placing the unpeeled potatoes in a saucepan over high heat and add cold water to cover. Bring to a boil, cover and cook for approximately 25-30 minutes or until cooked through and they’ve become tender. Drain and set aside until cool enough to handle. The tip here is for the potatoes to be very dry so don’t peel them under cold running water. Remove the skin.
Step 2.
While the potatoes are cooking, prepare your filling. In a medium-size frying pan, sauté the onion in olive oil until translucent. Add the mushrooms and spinach, and cook gently until wilted. Stir in the semi-dried tomatoes. Season with salt and pepper and set aside.
Step 3.
Combine all the paste ingredients in a food processor and blend to a somewhat smooth paste. Add the peeled potatoes and blend for just a few more seconds. Add the cracked wheat and process a little longer. Remove and place in a bowl. Add the flour and oil and knead well bringing it to a soft dough-like. If the mixture is too soft, add some more flour.
Step 4.
Scoop a ball of kibbeh dough and roll it (approximately 40 grams in size). Dip your hands in water, place one kibbeh dough ball in the palm of your hand, and flatten it to an even thickness. Fill with approximately 1½ tablespoons of the filling and close gently by binding the edges together. Roll into a smooth ball. If the dough breaks a little, moisten it with cold water to seal it and close it with wet fingers. Shape with the palm of your hands to resemble a torpedo pointed at each end. Place croquettes on a tray lined with baking paper. Repeat.
Or you can also fill and shape them into ball round shapes.
Step 5.
Heat oil and deep fry until deep brown but not burnt. Turn to brown evenly on all sides. Remove.
Alternatively, place the croquettes side by side on a large baking tray lined with baking paper. Brush well with melted butter or olive oil and bake in a pre-heated oven, 180° for 20 minutes or until well browned and cooked through.
This avocado smash with Persian feta and dukkah is your next go-to breakfast! It’s super easy, delicious, and perfect on charred sourdough.
Kafta Fatteh! Crispy bread, yogurt, pine nuts, and that toosh sound from hot ghee make this dish a winner.
It’s with a heavy heart that I continue sharing recipes while knowing that people are...
