Potato-Bulgur Balls in Arabic Style with Tomato Salad

Ingredients

• 400 g potatoes (firm boiling)
• 200 g bulgur
• 500 ml vegetable broth (instant)
• 1 onion
• 2 Garlic cloves
• 2 tbsp chopped oregano
• 2 tbsp chopped flat parsley
• 50 g quark
• 1 egg
• 1 tbsp flour
• Salt
• Pepper (freshly ground)
• paprika powder (sweet)
• oil (for frying)

Instructions

1. 1.

   Peel the potatoes, parboil for about 15 minutes in salted water, drain, let them cool slightly and grate while still warm. Bring the bulgur with the broth to a boil in a pot, then remove from heat and let it stand covered for 15 minutes.

2. 2.

   Peel the onion and garlic. Dice the onion finely, press the garlic through a press.

3. 3.

   Combine the warm potatoes with bulgur, onion, garlic, quark, egg, flour and herbs; season with salt, pepper and paprika. Let the mixture cool and shape into small balls about the size of a tennis ball.

4. 4.

   Heat the oil until bubbles rise on the stick of a wooden spoon. Fry the balls one by one in hot oil until golden yellow.

5. 5.

   Serve the bulgur balls, for example, with tomato salad.