Banatages

Method13 steps · about 1 hr 5 min

1. 1

   Step 1: In a Dutch oven or a large pan, heat the olive oil and sauté the onion (1) over medium heat for 1 minute.

   Uses Olive oil (for sautéing the onion) · 1 onion (grated)

2. 2

   Step 2: Add the ground meat and garlic (2 cloves). Season with salt and pepper. Cook covered over medium heat for 15 minutes.

   Cook Ground Meat · 15 minUses ½ lb ground beef · 2 cloves garlic · Salt · Pepper

3. 3

   Step 3: Once the meat is cooked, add the parsley and hard-boiled eggs (2). Mix and set aside.

   Uses cooked meat filling · 5 sprigs flat parsley (finely chopped) · 2 hard boiled eggs (diced)

4. 4

   Step 4: Cook the potatoes (2 lb) with their skin in a large volume of boiling water.

   Uses 2 lb potatoes

5. 5

   Step 5: Once cooked, peel the potatoes and puree them with a potato masher.

   Uses cooked potatoes

6. 6

   Step 6: Add the lemon juice and the lightly beaten egg (1). Season with salt and pepper. Mix well until slightly firmed.

   Uses mashed potatoes · Juice of a lemon · 1 egg (slightly beaten) · Salt · Pepper

7. 7

   Step 7: Take a small amount of puree. Form a ball and flatten it into a disc.

   Uses a small amount of seasoned potato puree

8. 8

   Step 8: Place 1 teaspoon of ground meat in the center of the potato and close to form a cylinder or torpedo.

   Uses 1 teaspoon cooked meat and egg filling per croquette · potato discs

9. 9

   Step 9: Prepare 2 plates, one with the flour (2 cups), the other with the eggs (2)

   Uses 2 cups flour · 2 eggs (seasoned with salt, beaten)

10. 10

    Step 10: Heat a large bath of oil in a pot over high heat.

    Uses Vegetable oil (for frying)

11. 11

    Step 11: Gently roll each banatage, first in the flour, delicately removing the excess flour.

    Uses filled potato croquettes · flour breading

12. 12

    Step 12: Then, roll them in the eggs and fry them for a couple minutes, or until golden.

    Uses flour-coated croquettes · beaten breading eggs · hot frying oil

13. 13

    Step 13: Serve hot or warm, with a lemon wedge if desired.

    Uses fried banatages