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Ingredients
for
4
Arabic Style Fried Potato and Bulgur Balls
45 min.
Time:
382
calories
Calories:
Health Score:
84 / 100
Ingredientsfor
- 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
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.
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 %) |