Armenian Bulgur and Potato Balls
From: Sue L

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.

SERVES 6

• 1 1/2 lbs potatoes (about 6 medium)
• 3/4 cup fine bulgur
• 3/4 cup flour
• salt
• black pepper
• oil (for deep frying)

For the Filling

• 2 medium onions, chopped fine
• 1 tablespoon olive oil
• 1/4 teaspoon ground allspice
• 1/4 cup pine nuts
• 1/4 cup currant
• 1/3 cup tahini
• salt
• black pepper

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.