ADDICTIVE Kebab Filled Potatoes!


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34 replies
  1. Patti DePra
    Patti DePra says:

    This looks really good! Can’t wait to try it!
    I never thought about using just egg whites & milk for the egg wash – I’ve always used whole eggs. Does using just whites affect more than just flavor? Part of me wants to do a side-by-side experiment,👩🏻‍🔬 but I’ll bet you guys already know!
    Obi, not only are your recipes – & videos – & descriptions – all awesome, you AND your fans are a great source of knowledge – Love the forum / comments section here! ❤️

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  2. pubcollize
    pubcollize says:

    Dear Obi, a tip I learned recently for koftas – squeeze the shredded onions out, only use the squeezed shredded onions. This way the kofta isn't too wet.
    My version on this is to keep the onion water in a bowl so I can adjust the wetness. This allows to achieve a better ratio of bread crumbs or chickpea flour to everything else because you're not battling against a soupy mix. Bread crumbs, chickpea flour, rice, whatever are integral to koftas but sometimes the mix is just too watery so you end up with too bready of a kofta which is kinda f.

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  3. E E
    E E says:

    These look so good. I make a similar dish (I think it's called mafroum?) where the potato slices are not breaded but covered in egg and flour, then deepfried, and finally everything is cooked in tomato sauce and served with rice. I haven't made it for a while though as it's a project.

    Reply

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