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.
Steps
Scrub potatoes.
Boil in the skins until tender , then drain , remove skins , and mash.
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.
Mix together potato , bulgur , flour , salt and pepper , blending into a thick paste.
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.
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.
Repeat with remaining paste and filling.
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.
Serve hot or warm.
Ingredients
potatoes, bulgur, flour, salt, black pepper, oil, onions, olive oil, ground allspice, pine nuts, currants, tahini