Add the potatoes to a medium pot, cover with water,and bring to a boil.

Boil for 15 to 20 minutes until fully cooked—a knife should easily pass through the potato. Drain the water and mash the potato in the pot with the butter and season with salt and pepper.

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Place the minced beef in a large mixing bowl, season with salt, pepper, and the garlic. Add the mashed potatoes to the mince and mix. Add the dill, fresh coriander, ground coriander, and breadcrumbs and mix until the ingredients are evenly combined, and the texture is firm and malleable, then set aside to rest for 5 to 10 minutes. If the texture is too wet after resting, add more breadcrumbs a little at a time.

To make individual patties, or kuftas, form the mixture into circular shapes 6 to 7cm in diameter and 2 to 3cm thick. Flatten the top and bottom and tuck the sides into the patty.

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Fill a shallow dish with a layer of breadcrumbs, then coat each kufta with breadcrumbs and put on a plate.

Place the kuftas in the refrigerator or freezer to rest for 20 minutes (this improves their hold while cooking).

In a bowl, prepare a batter of 3 beaten eggs seasoned with salt, pepper, and the vinegar (use the remaining egg to make more batter if it runs out while frying). Place the eggs and the breadcrumbs side by side next to the cooker. Heat the oil in a large frying pan on high heat until a small piece of the kufta mixture sizzles when added.

Carefully batter all sides of 1 kufta with egg batter, then coat again with breadcrumbs, and immediately put in the hot oil. Repeat with a few more kuftas, taking care not to crowd the pan. Deep fry, flipping the kufta only once or twice until golden on both sides, about 8 minutes total. Remove from the oil and dry on kitchen paper or in a sieve to remove the excess oil. Repeat with the remaining kuftas before serving hot.

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Vegetarian Kufta

Use 400g cooked brown lentils instead ofminced meat. Mix with the above ingredients andcontinue as instructed.