10 medium sizes boiled and mashed potatoes- completely cooled for patty
11/2 cup all purpose flour (Gold Medal recommended)
1/2 tea spoon Baking powder (Calumet recommended)
1 medium size fresh onion chopped
2/3 table spoon salt
1/4 table spoon ground black pepper
1/4 table spoon ground Allspice
1/2 table spoon parsley
1/3 table spoon dill
1 medium size shredded and lightly sauté carrot
1 cup sauté mushrooms (Get recipe in Salads and Vegetables Section)
1 yellow squash peeled and chopped
1 baby eggplant peeled and chopped
2 hard boiled eggs meshed
2 large onions chopped and saute in olive oil
Cooking time 20min
Preparation time: 90 min
FOR CHICKEN FILLING:
Suet onion, garlic, carrot, zucchini into oiled non–stick pan for 5 min. In large bowl mix well mushrooms, eggs, sauté carrot, yellow squash, baby eggplant, onion, garlic and all spices.
Mix well all ingredients and make bolls out of potatoes mixture and on floured palm press each boll. Place filing in the center of flat surface of each boll and press together ends. Immediately start frying patties for 2 min on each side.
Serve with sauté sweet onions.