Tunisian Banning

Method

1. 1

   Preparation of the stuffing

2. 2

   Thin the garlic and onions. Sauté the ground meat in an oiled casserole with the chopped onions and garlic. Salt and pepper. Cook over medium heat and cover. Meanwhile, cook the eggs. Put them under cold water and sauté them. Cut them into small dice. Scissor the parsley. Add the egg pieces and the chopped parsley to the stuffing. Mix and book.

3. 3

   Preparation of mashed potatoes

4. 4

   Cook the potatoes with their skin in a pot filled with boiling water. Let them cook until they are tender. Once warm, peel them and purée them. Salt and pepper. Form mashed balls and flatten them in the shape of a disc. Place 1 teaspoon of stuffing inside. Close it all to get oval potato pellets.

5. 5

   Cooking

6. 6

   For frying, prepare one plate with flour and another with eggs. Heat a frying oil bath in a skillet over high heat. Gently roll the bantages in the flour. Shake them to remove excess flour and then coat them from the egg mixture. Make them fry by turning them regularly so that they are golden. Drain them in absorbent paper. Water with a fillet of lemon juice before serving.

Nutrition

calories

178

fatContent

7.5

fiberContent

2.2

sugarContent

1.7

sodiumContent

0.87

proteinContent

5.3

carbohydrateContent

21.2

saturatedFatContent

1.7

Indicative values from the source, for the original recipe.

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