6 Servings
1 glass milk
1 glass oil 100 grams butter
1 kilo ground veal
1 kilo potatoes
100 grams cheese (cantal, Kashar or gruyere)
100 grams currants
100 grams flour
100 grams pine nuts
2 slices bread (without crust)
200 grams bread crumbs
6 egg yolks
salt, pepper

Wash and dry the pine nuts and currants. Brown the pine nuts until golden in 100 grams of butter. Remove the pine nuts, and in the same butter, simmer the currants until they begin to swell. Soak the bread in water and then squeeze out the excess by hand.

Mix the meat, bread, 2 egg yolks, grated cheese, salt and pepper. Knead. Take pieces of the above mixture, the size of an egg. Put some of the currants and pine nuts in the center of the piece, then roll it into a flattened oval shape.

Dip the kofte into the flour, then the beaten eggs (2 white and 4 whole eggs beaten together) and finally into the bread crumbs. Fry in oil.

Prepare a potato puree with milk, potatoes and butter. Place the kofte in the center of the plate, surrounded by a crown of potato puree.