Potato Kibeh

Extracted from Irancook
Ingredients
2 Toasted bread, crumbs
4 tbsp. melted butter
6 medium-sized potatoes
1 ½ tsp salt
¼ black pepper powder
1 egg
2 tbsp. oil
2 chopped onions
Nutrition Facts:
450 calories
15 g protein
42 g carbohydrates
25 g fat
400 g ground meat
2 bouillon chicken cubes
2 tbsp. toasted sliced almonds
¼ black pepper powder
Pizza or parmesan cheese, optional
Directions: Turn on the heat and set at 220 degrees Celsius. Bring the potatoes into boil and wait till done. Drain and let cool. Peel them off. Crush with a masher or a fork. Break the egg into it and sprinkle with salt and pepper. Set the bowl aside.
Pick a frying pan and heat the oil in it. Sauté the chopped onion 2 minutes. Add in ground meat and mix well till brown in color. Dissolve bouillon cubes in 2 spoons of boiling water and pour over the meat. Equally add in toasted almond slices along with the spices of desire. Stir well and allow till well-combined. Then remove from the flame and put aside.
Pick a large mould, greasing the bottom in butter. Spread a layer of potato puree on the bottom followed by a layer of meat mixture. Spread evenly. If desired, place cheese. Then cover with a new layer of crushed potato. Submerge the top in melted butter and sprinkle toasted bread crumbs. At the end, cover 2 spoons of butter on top. Put the dish inside the oven for 20 to 25 minutes or until the top is golden and crisp. Bon Appetite!
Serves 7
Preparation duration: 90 minutes
You can serve it for dinner, and lunch or even as a snack.