Homemade potato kebab

Ingredients for 2 servings:

• 400 g potatoes
• 120 g baby spinach
• 150 g Turkish cheese (Lor peynir), alternatively ricotta
• 1 pinch of nutmeg
• salt and pepper
• Rapeseed oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

Potato and spinach patties

Wash and peel the potatoes, cut them into pieces, and boil them in salted water for about 20-30 minutes until soft. Drain and rinse them with cold water. Return them to the pot and mash them roughly with a potato masher. Meanwhile, pour boiling water over the spinach and blanch it for 2-3 minutes. Drain and let it drain well. Pat dry with a paper towel if necessary, then roughly chop with a sharp knife. Place the mashed potatoes, chopped spinach, and lor peynir in a bowl. Season with nutmeg, salt, and pepper and mix everything well. Heat the oil in a pan. Using 2 tablespoons of the potato mixture, form dumplings and fry them in the pan. Alternatively, place the patties on a baking tray lined with baking paper and bake in a preheated oven at 200°C for about 15 minutes, until they start to brown. In some regions of Türkiye, the patties are breaded with flour, egg and breadcrumbs and then fried.