Armenian Bulgur And Potato Balls Recipes

ARMENIAN BULGUR AND POTATO BALLS

Armenian Bulgur and Potato Balls image

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.

Provided by PalatablePastime

Categories Potato

Time 1h3m

Yield 6 serving(s)

Number Of Ingredients 14

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

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 sauté 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.

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