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. ---------------------------------------------------------------------------
Nutrition
Ingredients
