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Fragrant and tempting, this is a stunning appetizer that only uses one pan and is really simple to put together!
1 pound (1/2 kilogram) ground chicken
1 pound (1/2 kilogram) ground lean beef
4 eggs
2 small potatoes, grated
1 small onion, grated
1/2 small zucchini, grated
2 and 1/2 teaspoons salt, divided
1 teaspoon pepper, divided
1 and 1/2 teaspoon garlic powder, or to taste, divided
oil, for frying
1 each red, yellow, and orange pepper (peeled if you don’t eat peels on Pesach), cut into thin strips
2 onions, sliced into thin half-rings
oil, for sautéing
prepared, seasoned mashed potatoes
Place ground chicken and meat into two separate mixing bowls. To each bowl, add two eggs, half of each grated vegetable, and half the seasonings. Stir each mixture well to combine.
Heat oil in an eight-inch (20-centimeter) frying pan.
Place half the chicken mixture in the pan, smoothing it down to form one large, round patty. When the underside of the patty is golden brown, flip carefully, using one or two spatulas. Fry the second side until the chicken is cooked through. Transfer to a platter.
Repeat with remaining chicken mixture and then the beef mixture, adding oil to the pan as necessary.
Wipe out the pan and add some oil. Sauté sliced onions until golden.
Add peppers and sauté until softened, stirring frequently. Remove from heat.
Cut each patty into eight even triangles, like you would cut a pie of pizza.
Place a mound of heated mashed potatoes on a plate. Spoon sautéed vegetable mixture on top.
Stand one meat wedge and one chicken wedge on their sides in the vegetables, allowing the potatoes to hold them in place.
Photography: Hudi Greenberger Food Styling: Janine Kalesis Assisted by Simmy Horwitz
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