Potatoes, Chicken, Onion and Herbs Patties

The following tasty patties are my variation of “Aruk”, potato-herbs patties from the Jewish-Iraqi cuisine, which are popular in Israel.
There are quite a few variations of the patties. In some, raw grated potatoes are used, while others use cooked potatoes. Some are vegetarian, while others include a small amount of chopped chicken breast. Some use cilantro and scallions, while others use onions and parsley. However, all these variations include the tasty combination of potatoes, onions and herbs, which was the base for the patties I’ve made here.
In this version, I used half-cooked potatoes, with a soft, yet firm, texture, which made the patties slightly crispy on the outside, and soft on the inside. To add more flavor, color and texture, I used a fairly large amount of finely chopped chicken breast, and seasoned the mixture with curry powder. I also used mint instead of cilantro, as I like the fresh and aromatic flavor it adds.
The patties can be served as a light meal, with a salad on the side, or in pita bread, similar to Falafel, with sauces such as green Tahini (check HERE for recipe). Try them and enjoy.

Makes: 14
Prep time: 25 minutes
Frying time: 15 minutes

Ingredients:
5-6 medium potatoes, preferably Yukon Gold
½ cup chopped parsley and mint leaves, packed
1 large white onion
1 Tbs curry powder (I used Japanese S&B curry powder)
1 Tbs salt
¼ tsp freshly ground four peppers mix
2 large chicken breasts, preferably air-chilled
3 L eggs
¼ cup flour
Oil for shallow frying

1. Place unpeeled potatoes in a medium pot. Cover with water, bring to the boil and cook for about 7 minutes, only until they are half-cooked and still firm. Strain, cool and peel. Grate coarsely and place in a large bowl. Add the herbs and mix.
2. Peel and coarsely grate the onion. Place in a strainer and squeeze, to get rid of excess liquid. Add to the bowl, along with the salt, curry powder and pepper, and mix.

3. Cut the chicken breasts into medium size pieces, and chop finely in a food processor, fitted with the metal blade.
4. Add the chopped chicken and eggs to the bowl and mix. Add the flour and mix again.

5. Heat the oil in a large pan, over medium-high heat. Add generous spoonfuls of the mixture to the oil, and fry until golden-brown on both sides. Transfer to paper towels, to absorb excess oil. Serve warm.