Arabic Style Fried Potato and Bulgur Balls
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(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
382
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 382 cal. | (18 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 55 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.9 g | (23 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 6.9 mg | (58 %) | ||
| Vitamin K | 17.7 μg | (30 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.8 mg | (48 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 7.8 μg | (17 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 617 mg | (15 %) | ||
| Calcium | 65 mg | (7 %) | ||
| Magnesium | 101 mg | (34 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 59 mg | |||
| Cholesterol | 56 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams waxy potatoes
- 200 grams Bulgur
- 500 milliliters instant Vegetable broth
- 1 onion
- 2 garlic cloves
- 2 Tbsps finely chopped oregano
- 2 Tbsps flat-leaf parsley
- 50 grams Quark
- 1 egg
- 1 Tbsp Pastry flour
- salt (and)
- freshly ground peppers
- sweet ground paprika
- vegetable oil (for frying)
Preparation steps
1.
Peel the potatoes and cook for about 15 minutes in boiling salted water, drain and grate coarsely while still warm. Bring bulgur with the broth to a boil in a pot, then remove from heat, cover and let sit for 15 minutes.
2.
Peel the onion and garlic. Finely chop the onion and squeeze the garlic through a press.
3.
Mix the still warm potatoes with bulgur, onion, garlic, cheese, egg, flour and herbs and season with salt. Season vigorously with pepper and paprika. Cool the mixture and form into small ping-pong sized balls.
4.
Heat the oil until bubbles arise when a wooden spoon handle is inserted into the oil. Fry the balls in portions until golden brown.
5.
To serve, arrange the bulghur and potato balls on plates alongside a fresh tomato salad.
