Bulgur Wheat and Potato Balls with Fresh Herbs

Name: Bulgur Wheat and Potato Balls with Fresh Herbs
Prep time: 40 min
Total time: 40 min
Yield: 1 servings
Cuisine: Française
Ingredients: 1 cup fine bulgur wheat; 2 potatoes, boiled and mashed; 1 small onion, finely chopped; 2 garlic cloves, minced; 1 tomato, seeded and finely diced; A few fresh mint leaves, chopped; Fresh chives, chopped, to taste; Fresh flat-leaf parsley, chopped, to taste; Dried oregano, a pinch; Salt and freshly ground black pepper; Olive oil for cooking

By Marie Lefebvre · Updated October 27, 2026

These golden, hearty bulgur and potato balls are packed with fresh herbs and Mediterranean flavors. Perfect as a starter, party snack, or light main course served alongside a tangy tomato sauce. Easy to make, naturally vegan, and wonderfully satisfying.

Prep⏱️ 40 min

Servings👥 1 servings

Difficulty📊 Easy

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🛒 Ingredients

1 servings

1 cup fine bulgur wheat
2 potatoes, boiled and mashed
1 small onion, finely chopped
2 garlic cloves, minced
1 tomato, seeded and finely diced
A few fresh mint leaves, chopped
Fresh chives, chopped, to taste
Fresh flat-leaf parsley, chopped, to taste
Dried oregano, a pinch
Salt and freshly ground black pepper
Olive oil for cooking

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Directions

1
Soak the bulgur wheat in a large bowl of very hot water for 30 minutes until it has absorbed all the liquid and softened completely.
2
Drain the bulgur and squeeze out as much excess water as possible using your hands or a clean kitchen towel — this step ensures the balls hold their shape during cooking.
3
In a large mixing bowl, combine the drained bulgur, warm mashed potatoes, onion, garlic, diced tomato, and all the fresh herbs. Season generously with salt and pepper and mix until a uniform dough forms.
4
Shape the mixture into walnut-sized balls, rolling them between lightly oiled palms. If the mixture feels too sticky, refrigerate for 15 minutes before shaping.
5
To bake: preheat the oven to 400 °F (200 °C). Place the balls on an oiled baking sheet, drizzle with olive oil, and bake for 20–25 minutes, turning halfway, until golden brown.
6
To fry: heat a generous amount of oil in a skillet over medium heat and fry the balls for 3–4 minutes per side until deeply golden. Drain on paper towels.
7
Serve warm or at room temperature with a fresh tomato sauce or mint yogurt dip.

💡 Chef's Tip

Add a tablespoon of breadcrumbs to the mixture for extra firmness. Leftovers keep in the fridge for up to 3 days and reheat beautifully in the oven at 350 °F.