Turkish potato fritters (Patates mucveri)

    30 min

    A Turkish version of potato fritters with cumin, mint and fresh parsley. Delicious eaten with a garlic natural yoghurt dip as a starter.


    Yorkshire, England, UK
    4 people made this

    Serves: 4 

    • 8 medium potatoes, peeled
    • 4 cloves garlic, minced
    • 1 egg, lightly beaten
    • 1 teaspoon baking powder
    • 250g plain flour
    • 4 to 5 sprigs fresh parsley, chopped
    • 1 teaspoon dried mint
    • 1 teaspoon ground cumin
    • salt and pepper, to taste
    • oil, as needed for cooking

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Grate the potatoes then rinse and pat dry with kitchen paper. Place into a medium bowl and combine with garlic, egg, baking powder, flour, parsley, mint and cumin. Season with salt and pepper. Mix well.
    2. In a large frying pan heat a generous amount of oil over medium heat. Spoon 2 tablespoons of potato mixture into the pan and flatten with a spatula. Fry until golden brown on the bottom, flip and fry on the other side. Place onto a plate lined with kitchen paper and repeat with the rest of the potato mixture. Serve hot.

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