Potato Chap — Iraqi Ground-Meat-Stuffed Potato Cakes

Boil the potatoes in their skins until a skewer passes through without resistance. Peel and mash them while hot, then return them to the empty pot and stir over low heat for 2 minutes to evaporate the moisture. This drying step is essential to keep the patties from falling apart in the oil.

Finely chop the onion and cook it in oil until lightly golden. Add the ground meat and cook until it releases and reabsorbs its juices. Stir in the spice mix, cumin, salt, black pepper, and parsley, then let the filling cool completely; a hot filling will soften the puree.

Add the starch, one egg, turmeric, and salt to the cooled puree and knead. It should be slightly sticky and hold together without cracking when shaped into a ball. If it is very sticky, add another 10 g of starch.

Wet your hands, flatten a handful of potato mixture, place some filling in the center, and seal the edges to make a flat patty 2 cm thick. Smooth any cracks along the edges with your fingers; oil entering a crack can split the patty open. Makes 14–15 patties.

Heat the oil to 175°C / 345°F. Dip the patties in beaten egg and let the excess drip off. Fry in batches until both sides are deep golden. Do not crowd the pan; crowded patties lower the oil temperature and absorb more oil.

Transfer to a wire rack and let rest for 3 minutes; do not stack on paper towels. Serve hot with pickles and onion salad dressed with lemon juice. The filling should hold together and the shell should be crisp.