Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Potatoes |
| 2 larges | Eggs |
| \N \N | Salt and pepper to taste |
| 1 pounds | Leftover boiled beef or |
| \N \N | Brisket with gravy |
| 2 tablespoons | Vegetable oil |
| 1 medium | Onion; grated |
| 2 tablespoons | Fresh parsley |
| 1 tablespoon | Beef broth if needed |
| \N \N | Flour for dredging |
| \N \N | Margarine or vegetable oil |
| \N \N | 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 ⅓ 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.