Wash the potatoes well, boil them for about 35 minutes and, once well cooked, peel and mash them (or blend them with a blender, as I did).
While the potatoes are cooking, cook the bulgur too, boiling it with 500 ml of salted water.
Cook until the bulgur has absorbed all the water, then set aside.
Put in a bowl: bulgur, potatoes, spring onions, parsley, chilli and mint, minced, a pinch of salt and mix.
Then create the meatballs with wet hands.
Cook in a non-stick pan with a little oil, turning them to brown evenly.
The bulgur and potato balls are ready: serve them warm or cold, alone or with a drizzle of lemon juice.
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