Armenian Bulgur and Potato Balls

Total Time
1hr 3mins
Prep 30 mins
Cook 33 mins

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.

Ingredients Nutrition

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

(1)
Most Helpful

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.

Missy Wombat May 15, 2004

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