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1.
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Peel potatoes, cut in quarters and put into pan with just enough water to cover.
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Add to the potatoes: about 3/4 of the diced onion and all of the sliced garlic.
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Set on medium heat and let cook very slowly, so the onions and garlic have a chance to infuse the water.
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This takes about 30 minutes.
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Do NOT overcook - do NOT cook until potatoes are mushy.
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You want there to be some small pieces intact after mashing.
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2.
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While potatoes/onion/garlic are on the stove, mince the remainder of the onions very finely.
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Crack egg into large mixing bowl and beat with a fork until well mixed.
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Add the celery salt, dried parsley, lemon pepper and bread crumbs.
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Beat well and let sit for 10-15 minutes to reconstitute parsley.
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3.
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Drain potatoes when they become JUST barely done.
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Let sit in colander for 5 minutes.
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Return to pan and mash with a fork.
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Some small chunks are desired.
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Mix in the remaining onion.
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Let sit to cool for another 5 or 10 minutes.
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4.
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Add ground meat to the egg mixture in the bowl.
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Using your hands, mix all thoroughly.
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Add in potatoes and combine thoroughly.
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5.
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Put about 1/2 cup flour in a pie pan or flat bottom bowl.
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Season with 1/4 teaspoon salt and and 1/4 teaspoon pepper.
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Mix well.
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6.
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Generously cover bottom of frying pan with olive oil.
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(I use 2 pans.)
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Turn on heat to medium-low.
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7.
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Working quickly, form meat into small patties, about 3 inches wide by 1 inch thick - Just enough to fit into the palm of your hand.
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Dredge patties in the flour on all sides.
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Shake off excess.
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Set aside on waxed paper or plastic wrap until all meat is formed.
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If flour sinks into patties before you get them into the pan, just dredge again and shake off excess before frying.
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8.
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Fry in heated olive oil over medium-low heat for about 8 minutes on the first side.
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Flip and cook another 6 minutes, just until done.
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Do NOT smash them down while cooking and do not overcook!
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Remove to a warmed platter lined with paper towel for a minute or so.
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Serve hot.
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9.
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These go great with some crusty bread and a vegetable side.
