Potato and Burghul Cakes with Cinnamon (Kibbet Batata Bi San recipe
ingredients
1 kg unpeeled potatoes
350 g fine burghul
100 g finely chopped onion
25 g chopped parsley
10 g chopped mint
1 tsp ground cinnamon
salt and pepper
350 g fine burghul
100 g finely chopped onion
25 g chopped parsley
10 g chopped mint
1 tsp ground cinnamon
salt and pepper
method
1. Cook 1 kg unpeeled potatoes in salted water, drain, peel and mash.
2. Rinse 350 g fine burghul under cold running water for a few minutes, drain on a sieve, place into a basin and stand for 15 minutes.
3. Combine the burghul, mashed potatoes, 100 g finely chopped onion, 25 g chopped parsley, 10 g chopped mint, 1 tsp ground cinnamon, salt and pepper.
4. Knead the mixture until firm, place in an oiled dish and spread evenly to a thickness of 1 cm then cool in a refrigerator.
5. Turn out, cut into round or diamond shapes and shallow fry until light golden brown on both sides.
2. Rinse 350 g fine burghul under cold running water for a few minutes, drain on a sieve, place into a basin and stand for 15 minutes.
3. Combine the burghul, mashed potatoes, 100 g finely chopped onion, 25 g chopped parsley, 10 g chopped mint, 1 tsp ground cinnamon, salt and pepper.
4. Knead the mixture until firm, place in an oiled dish and spread evenly to a thickness of 1 cm then cool in a refrigerator.
5. Turn out, cut into round or diamond shapes and shallow fry until light golden brown on both sides.
serving amount
serves 10
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