Scramble one after the other. Chef Avi Levy's mahammar pancakes (Photo: Dror Einav)
Vegetable or potato pancakes, mahammar or maakod. It depends on which cuisine you came from. Chef Avi Levy brings his wonderful variation to these wonderful meatballs.
Although they taste good even at room temperature, or are casually pulled out of the cooler at the beach, they won't have time to cool down because they are usually snapped while boiling.
There are no special raw materials here, or selected cuts of meat or fish. Only potatoes, herbs and spices, but precisely when there is no excellent raw material to cover up a lack of talent, comes Avi Levy's hand that knows how to take the simplest recipe and produce flavors from it.
Ingredients for 6-8 diners:
- 3 potatoes
- 1 sweet potato
- 2 small onions, finely chopped
- 1 cup chopped parsley
- 1/2 cup chopped coriander
- 2 tsp. ground pepper
- Salt to taste
- 1 teaspoon turmeric
- 2 eggs
- 2 tablespoons white breadcrumbs
- Frying oil
Instructions:
1. In a saucepan with water, cook the potatoes and sweet potatoes in their peel, until soft. Drain and cool slightly.
2. Peel the vegetables and put in a large bowl. Add the chopped onions, eggs, greens and spices. Crush with your hands and stir.
3. Add the breadcrumbs and stir again, only until they are assimilated into the paste.
4. Create small patties, fry until golden brown in semi-deep oil and transfer to absorbent paper.
5. Arrange in a plate and snatch one after the other.
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