Description
Vegan kibbet batata or potato kibbeh is ready in less than 30 minutes and is a precious dish on a plant-based menu. All you will need is potatoes, bulgur, a bunch of herbs, walnuts, and extra virgin olive oil.
Ingredients
Units
Scale
- 2 1/4 pounds (1kg) potatoes
- 1 cup fine bulgur
- 1/2 cup walnuts (ground)
- 1 scallion
- 1 fresh green chile pepper
- 2 sprigs of thyme
- 2 sprigs of mint
- Pinch of ground nutmeg
- Salt
- 5 tbsp olive oil
Instructions
- Boil the potatoes in water to cover until well cooked.
- Wash the bulgur, squeeze it well with your hands, and place it in a bowl.
- Chop the walnuts and scallions. Put in a food processor or electric mixer.
- Add the chile pepper, thyme, mint and blend for a moment or two (be careful not to bruise the green herbs)
- Peel the hot potatoes and mash them. Do not use a mixer at this point, because they might turn gluey.
- Mix with bulgur.
- Season with nutmeg and salt to taste.
- Knead together very well.
- Let it cool for a bit before adding the nut-herb mixture. This helps the herbs not to blanken.
- Flatten onto a serving plate, drizzle with olive oil and some red pepper on top.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: appetizer
- Cuisine: Mediterranean