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Lean Chebureki with Potato

Crisp, golden chebureki that happen to be completely meatless — perfect for Lent or any meat-free day. These fried turnovers take well to all kinds of fillings, and a simple potato filling is one of the tastiest. Boil the potatoes while the dough rests so everything comes together quickly. Use good all-purpose flour for the dough, and be sure to fry the onion and stir it into the filling along with its cooking oil for extra flavor. Serve the chebureki warm alongside a bowl of soup or just with a cup of tea.

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Lean chebureks with potatoes
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 13 % 5 g
Fats 13 % 5 g
Carbohydrates 74 % 28 g
176 kcal
GI: 25 / 0 / 75
    1. Peel the potatoes and boil until tender. Sift the flour, then stir in the salt and black pepper. 2. Pour the slightly warm water into the flour and knead a firm dough. 3. Finely chop the onion and fry until golden. 4. Mash the boiled potatoes, stir in the onion (along with its oil), and season with salt and black pepper to taste. 5. Roll the dough into rounds about 4 inches (10 cm) across. Spoon the potato filling onto one half, fold the dough over, and press the edge closed with a fork. 6. Fry the chebureki in oil on both sides until golden brown. Serve warm. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Wheat flour - 325  kcal/100g

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