Armenian Bulgur and Potato Balls

Sue Lau's Note:

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.

• Total Time: 1 hrs 3 mins
• Prep Time: 30 mins
• Cook Time: 33 mins

Ingredients:

Servings: 6

• 1 ½ lbs potatoes (about 6 medium)
• ¾ cup fine bulgur
• ¾ cup flour
• salt
• black pepper
• oil (for deep frying)

For the Filling

• 2 medium onions , chopped fine
• 1 tablespoon olive oil
• ¼ teaspoon ground allspice
• ¼ cup pine nuts
• ¼ cup currant
• 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.

Reviews

[Missy Wombat]

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.