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STUFFED POTATOES, Greek
I think the amount of oil may be a misprint, but that's what it says in the recipe.
Mince onions with a grater. Put in a frying pan, add butter and sauté a little. Add a tsp. of salad oil while sautéing. Add ground beef and cook until smooth. Add salt, pepper, tomato paste, minced parsley, a little water and cook for about 30 minutes. Remove from fire. Let cool a little. Then add egg yolk.
Boil unpeeled potatoes in salted water. Remove from heat. Peel while still in water. Put in a bowl and mash until they become doughy. Add egg whites and knead well. Add a little flour if necessary. After kneading, pat in the palm of the hand and put 1 tbsp. of stuffing in center of patty. Roll into an egg-shaped patty, occasionally sprinkling hands with flour so that patties do not stick.
Line up on waxed paper and french-fry until golden brown. Drain on paper towels to absorb extra fat. Serve hot.
Contributed by Mrs. Melto Kuntelos, 1950
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