Potato and Burghul Cakes with Cinnamon
Ingredients
- 2.2 lb unpeeled potatoes
- 12 oz fine burghul
- 3 1/2 oz finely chopped onion
- 4 tsp chopped parsley
- 1 tsp chopped mint
- 1 tsp ground cinnamon
- salt and pepper
Instructions
- Cook 2.2 lb unpeeled potatoes in salted water, drain, peel and mash.
- Rinse 12 oz fine burghul under cold running water for a few minutes, drain on a sieve, place into a basin and stand for 15 minutes.
- Combine the burghul, mashed potatoes, 3 1/2 oz finely chopped onion, 4 tsp chopped parsley, 1 tsp chopped mint, 1 tsp ground cinnamon, salt and pepper.
- Knead the mixture until firm, place in an oiled dish and spread evenly to a thickness of 1 cm then cool in a refrigerator.
- Turn out, cut into round or diamond shapes and shallow fry until light golden brown on both sides.
Calories: 198 kcal
Carbohydrates: 44 g
Protein: 6 g
Fat: 1g
Saturated Fat: 1 g
Sodium: 12 mg
Potassium: 575 mg
Fiber: 9 g
Sugar: 1 g
Vitamin A: 10 IU
Vitamin C: 20 mg
Calcium: 28 mg
Iron: 2 mg