Potato and mince rissoles

For an authentic experience, serve with tomato slices, and middle eastern style bread (eg. pita, lebanese bread).

Recipe and image by: Maman's Kitchen


600g mince beef
2 small potatoes (most potatoes work well; we used a small Dutch Cream)
2 eggs
1 brown onion
1tsp turmeric
1tsp advieh (This is a persian mixed spice. If you can’t get your hands on this you can try equal small parts of cumin, ground cinnamon, ground nutmeg and cardamom)
1/2 tsp salt
1/2 tsp pepper
Extra virgin olive oil


1. Cover potatoes with cold water in  saucepan. Stir in a pinch of salt and bring to the boil. Reduce heat and simmer for 10 minutes until potatoes are slightly cooked but not tender or soft (kotlet mixture won’t hold if potatoes are cooked through).
2. Remove from heat and place potatoes in ice cold water for 10-20 seconds. You should be able to peel off the skin easily after this. An alternative is to use a vegetable peeler to remove skin.
3. Grate onion and potatoes into a large bowl
4. Add mince, eggs, turmeric, advieh, salt and pepper to the bowl
5. Mix all ingredients together by hand
6. Heat 1tbs oil in a non- stick frying pan
7. Take 2tbsp of the mince mixture, and using the shape and size of your left or right palm as a guide, flatten the mixture into a large ‘teardrop’ or ‘almond’ on your palm using your free hand.
8. Fry them in oil, a few kotlets at a time. Flip when brown, and fry on other side until cooked through. Place kotlets onto a plate lined with paper towels to absorb any excess oil.
9. Repeat with remaining kotlet mixture, adding extra oil to frying pan as needed.