Chef Barak Aharoni's Tunisian Banatage. Photo: Ran Biran.
Chef Barak Aharoni's Tunisian Banatage. Photo: Ran Biran.
Recipe

Tunisian Banatage

My mother made Banatage on Friday and we ate it for lunch with challah, eggplant salad, hot sauce and marmouma- it remains one of my favorite meals

Banatage are fried pancakes, closer to croquettes, which are traditionally made with pureed potato surrounding a meat filling (beef, chicken or fish), and hard-boiled egg. During Passover, you can swap out the flour for matzoh flour, and the final product is just as good.

Ingredients for Banatage

  • 7 potatoes preferably Désirée potato (red skinned)
  • 3 eggs beaten
  • 1 cup flour
  • 1 bunch parsley (leaves only) chopped
  • ½ lemon juiced
  • 1 teaspoon Salt
  • ½ teaspoon ground black pepper
  • 3-4 tablespoons olive oil
  • 1 onion coarsely grated
  • 7 oz (200 grams) lamb ground
  • flour for dredging

Instructions

  • 1. Cook the unpeeled potatoes in salted boiling water for about 40 minutes until soft. Peel, transfer to a wide bowl and mash with a potato masher or fork.

  • 2. Add egg, flour, lemon juice, parsley, salt and pepper to the mashed potatoes and mix.

  • 3. Pour the olive oil into a wide pan, add the grated onion and fry for about 10 minutes on low heat until golden. Place the onion in a colander above the sink for a few minutes to drain excess liquid. Transfer to a wide bowl (separate from the mashed potatoes).  

  • 4. Place the lamb in the pan used to cook the onion and cook for about 7 minutes on medium heat until dark and opaque. Stir occasionally and break up any large chunks. Add the meat to the fried onion, mix and cool at room temperature. Taste and adjust seasoning as needed.

  • 5. Fill a bowl with water, wet your hands, take about 2 tablespoons of mashed potatoes and roll into a ball. Flatten the ball into an elliptical disk a little more than ½" (1½ cm) thick, place a teaspoon of the meat mixture in the center and close the edges around the filling to form an oblong croquette.

  • 6. Place the flour on a flat plate, and dredge the croquettes.

  • 7. Heat about ¼-inch (½ cm) of oil in a pan and fry the croquettes on medium heat, in batches, for 4-5 minutes on each side until golden. If they get too dark, lower the heat. Remove to a plate lined with paper towels and serve hot.

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*שמנו לב שחסרים כמה פרטים קטנים להשלמת הפרופיל שלך ב־FOODISH, אפשר להוסיף אותם בקלות בעמוד המשתמש שלך.