Evan loves these. He claims not to like potatoes, but he devours latkes. There’s something about the grated potatoes in them that gives these meat patties a delicate texture. Last time, I made them with a cup of parsley, as in the original recipe. This time, I used chard leaves instead. They’re absolutely delicious either way, and last for at least a few meals, if not more. The original recipe claims the recipe produces 20 patties. I make them about the size of small burgers, and I think the original recipe calls for smaller patties. I like them with matbukha, tahini sauce, or tzatziki, and always with a squeeze of lemon. Serve them in pita bread stuffed with Israeli style chopped salad, pickles, and hot sauce. Or hold the hot sauce for those who don’t care for it.
Iraqi meat latkes
Translated and adapted from Ashtidakh: the Iraqi Cookbook, by Shoshi Oren and Lauren Ravid, published by Lunch Box
- 1 large potato, or 2 medium potatoes
- 1 cup finely chopped chard, leaves only, or parsley
- 1 onion, finely chopped
- 3 eggs
- 1 lb ground beef, or other ground meat
- salt and pepper
- matzo meal or breadcrumbs
- olive oil
- Grate the potato into a sieve over a bowl. Let the grated potatoes drain while you prepare the rest of the items for the latkes.
- Combine the chard, onions, eggs, and ground meat in a large bowl. Add the drained grated potato.
- Season to taste with salt and pepper, and mix the ingredients well with your hands.
- If the mixture is too wet, add a handful or two of matzo meal or breadcrumbs and mix well. The breadcrumbs or matzo meal acts as a binder.
- Place a large skillet or pan on medium heat. Pour in enough olive oil to cover the bottom of the pan.
- Cook a tiny amount of batter (perhaps a teaspoon) and taste it. Adjust the seasoning as needed.
- Wet your hands with cold water, and scoop up a handful of latke batter. Form it into a loose ball and gently flatten it. Place the latke in the hot pan. Repeat until the pan is full, but not crowded.
- Cook until golden brown on each side, perhaps 8 minutes.
- Serve in pita bread with a squeeze of lemon and tahini sauce, or matbukha.
