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.
Appetizer, Main Course
North African, Tunisian
, finely chopped
hard boiled eggs
, slightly beaten
Juice of a lemon
For the breading
, seasoned with salt, beaten
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.