Grilled Potato Balls
Nutritional values
(Percentage of daily recommendation)
| Calorie | 438 cal. | (21 %) | ||
| Protein | 14.44 g | (15 %) | ||
| Fat | 16.68 g | (14 %) | ||
| Carbohydrates | 65.2 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.98 g | (37 %) |
| Vitamin A | 10.2 mg | (1,275 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.36 mg | (3 %) | ||
| Vitamin B₁ | 0.31 mg | (31 %) | ||
| Vitamin B₂ | 0.15 mg | (14 %) | ||
| Niacin | 5.14 mg | (43 %) | ||
| Vitamin B₆ | 0.43 mg | (31 %) | ||
| Folate | 162.21 μg | (54 %) | ||
| Pantothenic acid | 0.58 mg | (10 %) | ||
| Biotin | 3.9 μg | (9 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 30.44 mg | (32 %) | ||
| Potassium | 999.87 mg | (25 %) | ||
| Calcium | 98.77 mg | (10 %) | ||
| Magnesium | 92.81 mg | (31 %) | ||
| Iron | 4.11 mg | (27 %) | ||
| Iodine | 1.5 μg | (1 %) | ||
| Zinc | 2.04 mg | (26 %) | ||
| Saturated fatty acids | 2.25 g | |||
| Cholesterol | 0 mg |
Preparation steps
Peel the onions and chop finely. Rinse the chickpeas and drain well. Toss with parsley and olive oil in a bowl. Season with salt, pepper, and cumin.
Rinse the potatoes and cook for 20-25 minutes, until done. Remove the potatoes with a slotted spoon. Rinse, peel and cut into pieces. Save the potatoes water and soak the bread in it.
Heat the grill.
Place the bulgur in a bowl. Pour boiling water over it and let soak for about 30 minutes. Drain. Mix the bulgur with the potatoes and well squeezed bread. Knead thoroughly by hand. Season with salt and pepper. Mix the potato mixture into round balls with wet hands. Make a small indent in the ball. Fill with chickpeas and close up the hole. Carefully seal and put on a plate.
Place the potato balls on the preheated grill or pan, and cook until golden brown. Serve to taste with a tomato salad or dip.
