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.
- 1 1/2 lbs potatoes (about 6 medium)
- 3/4 cup fine bulgur
- 3/4 cup flour
- 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
- 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.