KARTOFELNYIE KOTLETY (MEAT STUFFED POTATO LAT

      Title: KARTOFELNYIE KOTLETY (MEAT STUFFED POTATO LAT
  Categories: Jewish, Beef, Brisket
       Yield: 8 Servings
  
       2 lb Potatoes
       2 lg Eggs
            Salt and pepper to taste
       1 lb Leftover boiled beef or
            Brisket with gravy
       2 tb Vegetable oil
       1 md Onion; grated
       2 tb Fresh parsley
       1 tb Beef broth if needed
            Flour for dredging
            Margarine or vegetable oil
            For frying
  
   Recipe by: "Jewish Cooking in America" by Joan Nathan
   Peel potatoes and cover with cold water. Simmer until
   tender. Drain and mash. Do not puree. Add eggs, salt
   and pepper and mix well.
   
    Grind the boiled meat.
   
    Saute the onion in the oil until golden. Add salt and
   pepper, parsely and the ground meat, adding a T o so
   of beef broth if it is to dry.
   
    Put about 1/3 of a cup of the potato mixture in the
   cup of your hand, place 2 T of the meat filling in the
   center and completely enclose, first shaping like a
   ball and then patting down to form a plump hamburger.
   Dredge in flour and fry in margarine or vegetable oil
   until golden on each side.
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