Banatage – Traditional Tunisian Potato Patties

I am so excited to share this dish with you! The outside potato coating is so comforting and the filling on the inside is flavorful and tasty. Once you take a bite of these soft and tasty patties you will understand exactly why Banatage gained such popularity and love in the Tunisian cuisine and became such a common snack. Don’t let the simple basic ingredients fool you; these patties are no less than a work of art. In fact, a Tunisian saying that goes with this dish states that mastering the making of Banatage is a sufficient indication of marriage readiness. 🙂 I am not sure if I can guarantee that for you just based on Banatage, but I agree that working with the sticky potato mixture and making the patties is challenging. Since this recipe has a few stages: making the potato mixture, making the filling, shaping and frying… the name of the game for this dish is patience and taking one stage at a time (just like in marriage… no?!). However, have no fear, this is why I’m here for you with some great tips and everything you need to know about Banatage.

You will need:

[Makes about 25 patties]

5 medium Potatoes (1½ lb.)

½ cup Flour

1 tsp. Salt

For the Filling:

3 tbsp. Olive Oil

1 large Onion

12 oz. Baby Bella Mushrooms (350gr.)

1 cup fresh Parsley leaves (packed)

2 hard-boiled Eggs

2 tsp. Black Pepper

1½ tsp. Salt

For Coating:

2 Eggs

Flour (about 5 tbsp.)

*Canola Oil for deep-frying and to coat hands

Let’s get to work!

Start by boiling the potatoes. The good news is that there’s no need to peel them (yet!). Keeping potatoes in their skin while boiling helps avoid unnecessary moisture in the mixture.

Just put them in a large pot with plenty of cold water and boil away. Once the water reaches a boil you may lower the heat to medium. This takes about 35-40 minutes (which by the way is a perfect time to make the Banatage filling – see below).

Once the potatoes have softened, allow them to cool a little before peeling them. While the potatoes are still warm the skin comes off easily.

Using a potato masher mash the potatoes into a uniform smooth mixture.

Add flour and salt and puree together.

The potato mixture is ready!

Just like many spontaneous Tunisian dishes, Banatage filling is versatile; the common “must” ingredients though are onion, parsley and hard-boiled eggs.

I like Banatage in a vegetarian version and in this filling I also use Baby Bella mushrooms to add depth of flavor to the dish. You may use any type of mushroom you like, or other vegetarian options such as cooked lentils, ground soy mixture or any other vegetarian base. Banatage filling can also be based on ground chicken or ground turkey – use whatever you like.

All the ingredients are finely chopped. Start with the onion.

Chop it finely and sauté in olive oil over medium heat until clear and soft.

Meanwhile finely chop the mushrooms and add to the pot. Once the mushrooms are sautéed the volume of the mixture is reduced significantly.

Cook over medium to low heat for about 10 minutes and once the mixture is reduced, add black pepper and salt.

Allow cooking for a few more minutes and meanwhile finely chop the fresh parsley and hard-boiled eggs.

Turn off the heat and add the two to the mixture. Mix well and the filling mixture is ready!

To create the Banatage, fill the potato mixture with the filling and create a patty. The potato mixture is very sticky and bit tricky to work with. Use canola oil to coat your hands to prevent sticking and allowing forming the patties.

Scoop a small amount of potato mixture onto oily hands, right at the center of your palm. Flatten the mixture and scoop some of the filling into the middle. Start forming the Banatage patty by gently closing your palm in and using you fingers to close the potato mixture onto the filling.

You may need to recoat your hands with oil as you continue to create the Banatage. To make your life easier, keep a small container with canola oil right next to you in case you need to recoat your hands when forming the patties.

Place the flat patties onto a tray lined up with parchment paper. I like to freeze the Banatage for an hour or two before frying them – I find it easy to work with them as they harden and keep their shape.

Half-Deep-Frying

This is what I refer to when deep-frying occurs one side at a time and the level of oil does not need to cover the item completely, but only half way. Use a wide tall edged pan. In this case make sure the oil level is almost 2 inches high and warm the oil on medium-high heat (if you like to measure… ideal temperature is 365°F)

For coating before frying, beat the eggs in a small bowl and prepare a flat plate with flour.

One at a time, dip the Banatage in egg mixture and then in flour. You may use a fork to help you gently handle the patties.

Fry the Banatage in canola oil on both sides until golden brown. Remove onto a paper towel to get rid of any excess oil.

Arrange onto a serving tray and serve warm or at room temperature.

Take a bite you totally deserve it…

Now you can share 🙂

—————————————————————————–
Quick Recipe:

Banatage- Tunisian Potato Patties

For the Potato Mixture:

Boil Potatoes with the skin until soften.

Peel warm Potatoes and mash into a uniform purée.

Add Flour and Salt and purée together.

For the Filling:

Sauté finely chopped onion in Olive Oil over medium heat.

Add finely chopped Mushrooms and cook until the mixture is soft and reduced in volume.

Add Salt, Black Pepper, finely chopped fresh Parsley and hard-boiled Eggs.

Form Banatage patties onto oily hands and freeze for couple of hours.

Dip in Egg mixture and Flour and fry in Canola Oil over medium heat on both sides.

Remove onto a paper towel to get rid of ant excess oil.

Serve warm or at room temperature.