Ingredients

Check off ingredients as you go

For about 24 nice banatages

For the filling

• 1.5 kg (3.3 lbs) potatoes
• 150g (5 oz) tuna in water or oil (drained)
• 4 hard-boiled eggs, cut into 6 pieces
• 2 tsp salt
• Pepper (to taste)
• A little flour or fine matzo meal

For frying

• Neutral oil
• 2 eggs
• Flour or matzo meal

If you change the number of serving, consider adjusting cooking times!

Tunisian banatages are a much-loved appetizer in our family, and here I’m sharing our family recipe.

Preparing the banatage filling

1. Peel the potatoes, cut them into large pieces and cook in water for about 20 minutes (check doneness - a knife should come out easily). Meanwhile, in a saucepan, place the eggs to hard-boil in lightly salted boiling water for about 10 minutes.

2. In a large bowl, mash the potatoes, add salt, pepper, and the drained tuna.

Shaping the banatages

Count about 60g (2 oz) of filling per banatage (1 heaping tablespoon).

3. Lightly flour your hands, then take a tablespoon of filling in the palm of your hand, form a slightly flattened patty, slip a piece of egg in the middle (preferably with the yolk against the potato) then close gently but firmly so the egg is sealed inside.

4. Coat in flour, shaking off excess, and place on a plate. Proceed the same way with the remaining filling.

Cooking the banatages

If you notice the potato has absorbed some flour, you can lightly flour again before frying.

5. In a high-sided skillet, heat 2 cm (¾ inch) of neutral oil.

In a shallow dish, beat the eggs. In another plate, pour some flour (or matzo meal).

6. When the oil is hot, place a small piece of peeled carrot in the oil (this prevents it from darkening). When the oil reaches the right temperature, small bubbles will form around the carrot.

7. Take a banatage, coat it in flour tapping off excess, quickly dip in egg allowing excess to drip, and gently place in the pan. Repeat to add up to ten in the pan (at setting 7 on induction). Brown on all sides for about 5 minutes (turning gently with a spoon so they don’t open) and set aside on a colander or plate covered with parchment paper.

Serve with lemon wedges.

Tips and variations

• With the same filling you can also make delicious potato brick pastries, so you can double the quantities - ideal when organizing a buffet or appetizer spread.

• Replace the tuna with ground meat that you’ve browned beforehand.

• This recipe is perfectly suited for Passover - as indicated, just replace the flour with matzo meal.