Brisket is a special dish loved by Ashkenazi Jews (Jews from France, Germany, and Eastern Europe) and prepared for special occasions. This recipe combines brisket andpotatoes, which seems like a great way to celebrate Christmas with your loved ones.
- 2 lbs potatoes, peeled and cubed
- 1 tsp garlic powder
- ½ tsp onion powder
- salt and pepper
- 1 lb leftover shredded brisket (or Ropa Vieja)
- 1 cup all purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs
- oil for frying
In a large pot, cover the potatoes with cold water, and bring to a boil. Cook the potatoes until tender, about 15-20 minutes. Drain completely, add garlic powder, onion powder, salt and pepper, and mash until smooth. Set aside to cool. (*Note: It is easier to work with the potatoes if they are completely cooled. Although not essential, it is recommended to make the potatoes ahead of time, and cool completely in the refrigerator.)
Create a breading station by adding the flour, eggs, and breadcrumbs to individual shallow bowls.
Place 2 heaping tablespoons of the cooled potatoes in your palm, and form a patty. Add 1 heaping tablespoon of the leftover brisket to the center of the patty, and use your thumbs to mold the potatoes into a ball, covering the brisket.
Coat the ball in flour, shaking off the excess. Dip in the eggs, and then cover with the breadcrumbs. Set on a cookie sheet until all the potato balls are coated.
Heat oil in a skillet to about 375 degrees, and fry the potato balls in small batches for about 1-2 minutes, or until golden brown and heated through. Transfer to a plate lined with paper towels.
Serve immediately or at room temperature.