Fish Kufta with potato

This is an egyptian  fish cake .

Ingredients

2 large potatoes, peeled.
Oil to frying
2 Table spoon olive oil
1 large onion, sliced.
½ kilo minced fish
1 Table spoon lemon juice
1 Table spoon parsley chopped
Salt and pepper
3 shrimp boiled and peeled
2 tomato sliced

For the dough

2 cup flour
½ cup butter, or shortening
2 Table spoon parsley, chopped
1 tea spoon baking powder
2/3 cup milk
Salt and pepper

Method

- Cut potato into slices, fry in hot oil for 5 min., or until golden color (not fully cooked).
- Remove potato on paper towel to wipe off excess oil.
- Heat olive oil in a frying pan over medium heat, add onion, leave for 3 min., stir until soft and golden color then set aside.
- Preheat oven to 180°.
- Place fish in a bowl; add lemon juice, and parsley. Season with salt and pepper, stir mixture until soft forming dough.
- Coat mould (12 centimeter) with plastic wrap, put two tablespoons of fish mixture as the base of the mould, spread evenly, put one shrimp, add another two table spoons of fish mixture, and press slightly with hand.
- Flip the mould, remove plastic paper, and repeat the same steps with the remaining of fish mixture and shrimp.
- Coat oven mould with oil; arrange potato slices as a fan.
- Place onion on top of potato, then tomato slices, shaping a fan. Repeat the same steps until having layers of potato, onion and tomato.
- Put kufta on potato, onion and tomato layers, and sprinkle with olive oil.
- Bake  in the oven for about 20- 30 minutes.