Potato Meatballs with Purslane


  • 3 medium potatoes
  • 1 cup fine bulgur
  • 1 egg
  • 1 bunch of purslane
  • 3 spring onions
  • 1 teaspoon of black pepper
  • 1 teaspoon of red pepper flakes
  • Salt

To fry:

  • sunflower oil

For the top

  • 2 eggs
  • 1 cup of breadcrumbs


Add enough hot water to cover 1 glass of fine bulgur and let it soften. Finely chop the purslane and spring onion and mix them in a bowl. Boil the potato. Mash well while hot. After it cools down, add the egg, bulgur, salt and spices and knead. Break off walnut-sized balls and flatten them with your hands. Put the stuffing with purslane in the middle, close it and give it a meatball shape. Dip first in scrambled eggs, then in breadcrumbs and fry in hot oil. Serve.

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