Ingredients
Scale
- 12 oz gold potatoes
- 1 small or ½ large yellow onion
- 12 oz skinless, boneless chicken breast or ground chicken
- 2 cups chopped flat parsley
- 2 large eggs
- 1 Tbsp flour
- 1 ½ tsp kosher salt
- ¼ tsp ground black pepper
- ¼ tsp turmeric
- ⅛ tsp ground cumin
- oil, for frying (olive oil or any mild oil)
Instructions
- Peel potatoes, cut to 2-inch cubes, put in a saucepan and cover with room temperature salted water. Bring to boil over medium-high heat, then reduce heat and cook for about 15 minutes or until potatoes are fork tender. Strain water and let potatoes cool down for about 15 minutes.
- Transfer potatoes to a large bowl and mash using a potato masher.
- Grate onion on the large holes of a box grater. Squeeze most of the liquid out and add onions to potatoes.
- Dice chicken breast very small and add to potatoes. If you’re using ground chicken, just add it to the potatoes. Add parsley, eggs, flour, salt and spices and knead using your hands to a slightly chunky mixture.
- Have a tray with a double layer of paper towels ready. Heat ⅛ inch oil in a large non-stick pan over medium-high heat.
- When oil is hot, use two tablespoons to drop spoonfuls of the chicken-potato mixture into the oil, slightly flatten them, and fry for 2-3 minutes on each side until they brown and are fully cooked. Do not crowd the pan too much. You will need to fry the patties in a few batches. Transfer the cooked patties onto the paper-towel-lined tray and continue until you finish frying all the mixture.
- Serve the aruk hot or at room temperature.
Notes
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- You can substitute the flour for matzah meal to make these Passover-friendly.
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- The aruk will keep in a covered container in the fridge for up to four days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Sephardic