Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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