Potato and Burghul Cakes with Cinnamon

Potato and Burghul Cakes with Cinnamon

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Servings: 10
Calories: 198


  • 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


  • 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
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