Ingredients
-
1 1/2
-
3/4
-
3/4
-
-
-
-
-
2
-
1
-
1/4
-
1/4
-
1/4
-
1/3
-
-
Directions
Armenian Bulgur and Potato Balls, 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 , These take a bit of time to prepare but are worth the effort The filling has an unusual taste but it is very nice Worth trying this recipe out , 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
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Steps
|
1
Done
|
Scrub Potatoes; Boil in the Skins Until Tender, Then Drain, Remove Skins, and Mash. |
|
2
Done
|
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
Done
|
Mix Together Potato, Bulgur, Flour, Salt and Pepper, Blending Into a Thick Paste. |
|
4
Done
|
Place Onion and Oil in a Skillet and Saut Until Onion Is Tender, Then Place in a Bowl With Remaining Filling Ingredients; Season to Taste With Salt and Pepper. |
|
5
Done
|
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
Done
|
Repeat With Remaining Paste and Filling. |
|
7
Done
|
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
Done
|
Serve Hot or Warm. |
