Easy Iraqi-style ajeh patties

These Iraqi-style ajeh patties, packed with parsley, blanched spinach, and chicken, are the perfect match for soft, warm pita bread. Add homemade tahini, finely chopped vegetable salad, and you’ve got a perfect meal.

Ingredients (for 6 servings):

3 grated and squeezed potatoes

100-120 grams of ground chicken or leftover cooked chicken, chopped

A bunch of blanched spinach, chopped

A bunch of chopped parsley (you can add more herbs if desired)

3 crushed garlic cloves

3 eggs

3/4 cup breadcrumbs

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon turmeric

Olive oil for frying

Preparation:

1. Place the grated potatoes in a bowl, add the remaining ingredients, and mix well. If you have time, let the mixture rest in the refrigerator for 30 minutes.

2. With wet hands, shape the mixture into flat patties.

3. Heat 2 cm of olive oil in a pan and fry the patties on medium heat until golden and firm on both sides. Serve hot or at room temperature.

By Orly Plai-Bronstein, in collaboration with Olive Tree Oil.