Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
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.
Course: Appetizer, Main Course
Cuisine: North African, Tunisian
Servings: 25 banatages
Author: Vera Abitbol
  • 2 lb potatoes
  • ½ lb ground beef
  • 1 onion , grated
  • 5 sprigs flat parsley , finely chopped
  • 2 cloves garlic
  • 2 hard boiled eggs , diced
  • 1 egg , slightly beaten
  • Juice of a lemon
  • Salt
  • Pepper
For the breading
  • 2 cups flour
  • 2 eggs , seasoned with salt, beaten
  • Vegetable oil (for frying)
  1. In a Dutch oven or a large pan, heat the olive oil and sauté the onion over medium heat for 1 minute.
  2. Add the ground meat and garlic. Season with salt and pepper. Cook covered over medium heat for 15 minutes.
  3. Once the meat is cooked, add the parsley and hard-boiled eggs. Mix and set aside.

  4. Cook the potatoes with their skin in a large volume of boiling water.
  5. Once cooked, peel the potatoes and puree them with a potato masher.
  6. Add the lemon juice and the lightly beaten egg. Season with salt and pepper. Mix well until slightly firmed.
  7. Take a small amount of puree. Form a ball and flatten it into a disc.
  8. Place 1 teaspoon of ground meat in the center of the potato and close to form a cylinder or torpedo.
  9. Prepare 2 plates, one with the flour, the other with the eggs
  10. Heat a large bath of oil in a pot over high heat.
  11. Gently roll each banatage, first in the flour, delicately removing the excess flour.
  12. Then, roll them in the eggs and fry them for a couple minutes, or until golden.
  13. Serve hot, or warm with a lemon wedge.