Banatages
User Reviews
5
2 reviews
Excellent
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Prep Time
20 mins
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Cook Time
45 mins
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Total Time
1 hr 5 mins
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Servings
25 banatages
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Course
Main Course, Appetizer
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Cuisine
Tunisian, North African
Banatages
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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.
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Ingredients
- 2 lb potato
- ½ lb ground beef
- 1 onion , grated
- 5 prigs flat leaf parsley finely chopped
- 2 cloves garlic
- 2 egg diced, hard boiled
- 1 egg , slightly beaten
- lemon juice of a
- salt
- black pepper
For the breading
- 2 cups flour
- 2 egg seasoned with salt, beaten
- vegetable oil (for frying)
Equipment
- Dutch oven
Instructions
- 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.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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