Armenian Bulgur and Potato Balls |
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Prep Time: 30 Minutes Cook Time: 3 Minutes |
Ready In: 33 Minutes Servings: 6 |
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Tasty vegetarian croquettes that are lightly fried. I served this as part of a light lunch with several appetizers, including baba gannouj, and hummous, with pita bread, some olives, and a green salad. Ingredients:
1 1/2 lbs potatoes (about 6 medium) |
3/4 cup fine bulgur |
3/4 cup flour |
salt |
black pepper |
oil (for deep frying) |
2 medium onions, chopped fine |
1 tablespoon olive oil |
1/4 teaspoon ground allspice |
1/4 cup pine nuts |
1/4 cup currants |
1/3 cup tahini |
salt |
black pepper |
Directions:
1. Scrub potatoes; boil in the skins until tender, then drain, remove skins, and mash.
2. Place bulgur in a small bowl and cover with cold water and set aside for 5 minutes; then drain in a sieve, pressing to get all the water out as possible.
3. Mix together potato, bulgur, flour, salt and pepper, blending into a thick paste.
4. Place onion and oil in a skillet and sauté until onion is tender, then place in a bowl with remaining filling ingredients; season to taste with salt and pepper.
5. Shape bulgur/potato mixture into balls and flatten in your hands; place a teaspoon or so of filling in the center of the flattened potato mixture and close up the potato part around it, forming a smooth oval shaped ball.
6. Repeat with remaining paste and filling.
7. Heat oil and deep fry balls several at a time for about 6-8 minutes, turning to brown both sides; drain on paper toweling before serving.
8. Serve hot or warm.
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