Kubba Patata: Iraqi Potato and Ground Beef Patties

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

Deep-fried Iraqi kubba made with mashed potatoes stuffed with spiced ground beef, offering a crispy exterior and a savory, tender filling. This middle eastern-inspired beef ready in about 60 minutes pairs vegetable oil for frying, pound ground beef, small onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 pounds russet potatoes, peeled and quartered
• 2 cups vegetable oil for frying
• 1/2 pound ground beef
• 1 small onion, finely chopped
• 1 tsp ground cumin
• 1/2 tsp ground allspice
• 1/2 tsp ground black pepper
• 1 tsp salt
• 2 tbsp fresh parsley, chopped
• 1/4 cup all-purpose flour
• 1 large egg, beaten

Instructions

1. Step 1: Boil 2 pounds peeled and quartered russet potatoes in salted water for 15-20 minutes until tender. Drain thoroughly and mash until smooth. Let cool.
2. Step 2: While the potatoes cook, heat 1 tablespoon vegetable oil in a skillet over medium heat. Add 1 small finely chopped onion and sauté for 3 minutes until softened.
3. Step 3: Add 1/2 pound ground beef, 1 teaspoon ground cumin, 1/2 teaspoon ground allspice, 1/2 teaspoon ground black pepper, and 1/2 teaspoon salt to the skillet. Cook for 6-8 minutes, breaking up the meat until fully browned and fragrant. Stir in 2 tablespoons chopped fresh parsley, then remove from heat to cool.
4. Step 4: Combine the mashed potatoes with 1/4 cup all-purpose flour and 1 large beaten egg in a large bowl. Mix until a firm dough forms that can be shaped without sticking.
5. Step 5: Divide the potato dough into 12 equal portions. Flatten each portion into a 3-inch oval disc. Place 1 heaping tablespoon of the cooled beef filling in the center, then carefully fold and seal the edges, shaping into an oval patty.
6. Step 6: Heat 2 cups vegetable oil in a deep skillet or pot to 350°F. Fry the kubba patties in batches for 3-4 minutes per side until golden brown and crisp. Drain on paper towels.
7. Step 7: Serve hot with yogurt or tahini sauce for dipping.