Spicy Kibbet Batata with Broccoli (yum!)
Ok, so first of all...these tasty little nuggets are addictingly delicious. The recipe may look like a lot of steps at first glance but this is really easy to prepare. This is, of course, a vegetarian version of the famous Lebanese dish, kibbeh. I have posted other versions or variations of this recipe here, and also variations of kibbeh here. And yes, before you ask, these can be baked rather than pan-fried, but they wouldn't be as crispy-crunchy. They are delicious as is, dipped in yogurt, over rice, or as I ate them, over a salad. The dough can be made and cooked when you need it. These really are simple to make, bursting with flavor, and nutritious as well. For additional Lebanese-inspired recipes, click here.
Spicy Kibbet Batata with Broccoli
Makes a couple dozen patties
2 potatoes, peeled and diced
1 onion, diced
3 cloves garlic, minced
2 jalapeno peppers, seeded and diced
1 head broccoli, chopped
1 bunch parsley, washed and chopped
1 bunch cilantro, washed and chopped
1 cup bulgur wheat
3 tablespoons olive oil
1 teaspoon whole cumin seed
1 teaspoon whole coriander seed
1 teaspoon ground turmeric
1 teaspoon crushed hot pepper
2 teaspoons kosher salt
½ cup whole wheat flour
oil for pan-frying
Boil the potatoes until soft, then drain them and set aside.
Combine the onion, garlic, and jalapeno in a food processor and process until finely minced, then set aside.
Combine the parsley and cilantro in a food processor and process until minced, then set aside.
Place the chopped broccoli in a food processor and process until finely minced, then set aside.
While the potatoes are still warm, combine them with the bulgur wheat in a bowl and mash and stir them until thoroughly mixed, cover the bowl and let rest while preparing the rest of the ingredients.
Heat the olive oil in a large skillet or shallow pot, then add the onion, garlic, jalapeno mixture; cook until it just begins to brown. Add the cumin, coriander, turmeric, hot pepper, and salt. Cook the spices for just a minute, then add the broccoli. Cook the broccoli, while stirring, for a few minutes, until it is softened. Add the spiced broccoli mixture to the bowl with the potatoes and bulgur; mix to combine. Add the parsley and cilantro; mix to combine. Then add the flour and mix that in as well. All the mixture to rest for about 20 minutes.
After the resting period, knead the dough for just a minute, then shape into small patties (if the mixture is too loose add additional flour; if it is too crumbly add a small amount of water). Heat about 1/8th inch oil in a large skillet over medium heat. Cook the patties in batches on both sides until golden brown and cooked throughout.