Potato meatballs (hamburger)

Name: Potato meatballs (hamburger) - Gratiela H.
Ingredients: 700 g potatoes; 2; 3 eggs; 6 cloves of garlic; 1 bunch of parsley; 1 bunch of dill; salt; pepper; sweet or hot paprika; oil for frying (I fry without oil in a non; stick pan as well)

Savory - Potato meatballs (hamburger) by Gratiela H. - Recipia

There are days when I feel the need to cook something simple, familiar, without complicated ingredients. I make this potato meatball recipe when I crave the tastes of home, the kind of food my mom used to prepare in the morning so we wouldn't leave for school on an empty stomach. It's easy to make, especially if you have the potatoes on hand, and it doesn't require any elaborate preparations. Quick info Total time: 45-60 minutes (depending on how quickly you move) Preparation time: 20-30 minutes Cooking time: 20-30 minutes (depends on the pan and the size of the meatballs) Servings: about 4 Difficulty: easy Recipe type: vegetarian or fasting main dish (if you omit the eggs) Ingredients 700 g potatoes (choose floury potatoes for better texture) 2-3 eggs 6 cloves of garlic 1 bunch of fresh parsley 1 bunch of fresh dill salt pepper sweet or hot paprika (to taste) oil for frying (or none, if using a non-stick pan) Preparation method 1. Peel the potatoes, wash them well, and grate them using a large grater. 2. Put the grated potatoes in a sieve and let them drain. You can squeeze them gently with your hand or a clean towel to remove as much liquid as possible. If you don't drain the potatoes well, the mixture will be watery and the meatballs won't hold together. 3. In the meantime, crush the garlic (not too finely, to keep the flavor), beat the eggs, and chop the herbs finely. 4. After the potatoes have drained well, put them in a large bowl. Add the beaten eggs, chopped herbs, garlic, salt, pepper, and paprika. Mix everything with your hand or a sturdy spoon. You should get a mixture that holds together easily but remains slightly moist. 5. Take some of the mixture with your hand and shape flat meatballs, not too thick. If you find they are falling apart, squeeze the potatoes a bit more or add another egg (or flour, if you want the fasting version). 6. Heat some oil in a pan over low to medium heat. Fry the meatballs, not too many at once so you can turn them easily. Leave them for a few minutes on each side until they are nicely browned. If you want to make them healthier, you can use a non-stick pan without oil. 7. Remove them onto paper towels to absorb excess oil, if necessary. Why I make this recipe often It's one of the recipes I turn to when I don't feel like complicating things. The ingredients are simple, and I usually have them at home. They are good both warm and cold. You don't have to stress about complicated techniques. For me, it's more about taste and simplicity. Tips and variations Tips - Drain the potatoes as well as you can; otherwise, the meatballs will be too soft or may fall apart while frying. - Fry at the right heat, so they don't burn on the outside and remain raw on the inside. - Don't make them too thick, so they cook evenly. - Use fresh herbs; they add more freshness to the meatballs. Substitutions - If you want to eliminate the eggs (for the fasting version), you can add enough white flour to bind the mixture. - You can use only parsley or only dill if you don't have both on hand. - Paprika can be sweet or hot, depending on your preference. Variations - You can add a little grated onion if you like a more intense flavor, although the basic recipe doesn't include it. - Small pieces of bell pepper for a bit of color, although it's not traditional. - If you prefer a spicier flavor, add more hot paprika or a little black pepper. Serving ideas - They are good on their own as a snack. - Alongside a tomato salad or pickles. - As a side dish to a lighter soup. Frequently asked questions 1. Can they be baked? - Yes, but they won't be as crispy. If you want to bake them, I recommend brushing them with a little oil and turning them halfway through the baking time. The right temperature would be 180 degrees. 2. Can they be frozen? - I do not recommend it. After thawing, the texture changes, they become watery, and they don't taste the same. 3. What kind of potatoes should I use? - Floury potatoes work best, not those that are very watery. This helps bind the mixture and achieve the final texture. 4. How do I know if they are fried enough? - They should be browned on both sides. If you press them gently with a spatula and feel they are not soft, they are ready. 5. Does the house smell of frying? - Yes, it's something inevitable if you fry. You can ventilate well or use the hood at maximum intensity. Nutritional values Approximately, for one serving (out of 4): - Calories: 250-350 kcal (depends on how much oil remains in the meatballs) - Protein: 7-10 g (depending on the number of eggs used) - Carbohydrates: 40-45 g - Fats: 8-14 g These are approximations; the real values depend on the size of the meatballs and how much oil is absorbed during frying or if you choose the oil-free version. Storage and reheating They can be stored in the refrigerator, in a covered container, for up to 2 days. After that, the texture is not as pleasant; they become wetter. For reheating, a dry pan over low heat for a few minutes on each side works best. In the microwave, they become soft, but for those who are not bothered by that, it's a quick option. For optimal taste, I recommend consuming them on the day they are made.

Potato meatballs (hamburger)

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