Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg Roll | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 1/2 pounds russet potatoes, scrubbed and quartered
- 1 teaspoon salt
- 1/4 cup olive oil
- 1/2 small onion, finely diced
- 2 tablespoons capers, drained
- 10 green or black olives, pitted and chopped
- 10 fresh flat-leaf parsley sprigs, minced
- 1 teaspoon red pepper flakes
- 1/2 teaspoon freshly ground black pepper
- 14 7-inch-square Chinese egg roll skins
- vegetable oil for frying
- lemon wedges for garnish
Directions
Place the potatoes in a large saucepan filled with cold water to
cover. Add the salt and cook, partially covered, for 25 to 30
minutes, or until a knife pierces a potato easily. Drain, reserving
1 cup of the cooking liquid, and let the potatoes cool. Peel them
and return them to the pot. Using a masher or a ricer, mash the
potatoes until smooth. Add enough of the reserved cooking liquid
to obtain a thick puree. Stir in the olive oil, onion, capers,
olives, parsley, pepper flakes, and black pepper until well blended.
Line a baking sheet with paper towels. Set aside. Separate the egg
roll skins and place them on a clean surface. Place 1/4 cup of the
potato mixture in the center of each egg roll skin. Fold over to
make a triangular-shaped turnover. Seal the edges with water.
Into a medium skillet, pour oil to a depth of 1/2 inch. Heat it
over medium heat to 325 F, or until a piece of egg roll skin
sizzles slowly when added. (If the oil is too hot, the dough will
cook before the filling is heated through.) Carefully set one breik
at a time in the oil. Fry until golden brown, 2 to 3 minutes on
each side. Drain well on paper towels. Serve immediately with lemon
wedges. Repeat to cook the remaining turnovers.
Makes 14 breiks; serves 14 as a first course, 7 as an entre
Category:Tunisian Recipes
Category:Tunisian Vegetarian