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Banatages Recipe

Name: Banatages
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 25
Ingredients: 2 lb potatoes; ½ lb ground beef; 1 onion (, grated); 5 sprigs flat parsley (, finely chopped); 2 cloves garlic; 2 hard boiled eggs (, diced); 1 egg (, slightly beaten); Juice of a lemon; Salt; Pepper; 2 cups flour; 2 eggs (, seasoned with salt, beaten); Vegetable oil ((for frying)); Dutch oven

196 flavors

Banatages are delicious meat-filled fried potato croquettes that are originally from Tunisia. They can be served as an appetizer,. drizzled with lemon juice, or as a main course with a salad.

Ingredients

2 lb potatoes

½ lb ground beef

1 onion (, grated)

5 sprigs flat parsley (, finely chopped)

2 cloves garlic

2 hard boiled eggs (, diced)

1 egg (, slightly beaten)

Juice of a lemon

Salt

Pepper

2 cups flour

2 eggs (, seasoned with salt, beaten)

Vegetable oil ((for frying))

Dutch oven

Method

In a Dutch oven or a large pan, heat the olive oil and sauté the onion over medium heat for 1 minute.

Add the ground meat and garlic. Season with salt and pepper. Cook covered over medium heat for 15 minutes.

Once the meat is cooked, add the parsley and hard-boiled eggs. Mix and set aside.

Cook the potatoes with their skin in a large volume of boiling water.

Once cooked, peel the potatoes and puree them with a potato masher.

Add the lemon juice and the lightly beaten egg. Season with salt and pepper. Mix well until slightly firmed.

Take a small amount of puree. Form a ball and flatten it into a disc.

Place 1 teaspoon of ground meat in the center of the potato and close to form a cylinder or torpedo.

Prepare 2 plates, one with the flour, the other with the eggs

Heat a large bath of oil in a pot over high heat.

Gently roll each banatage, first in the flour, delicately removing the excess flour.

Then, roll them in the eggs and fry them for a couple minutes, or until golden.

Serve hot, or warm with a lemon wedge.

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