Bimuelos are fried deliciousness. There are two types, sweet and savory: fritters, like donuts, bathed in sweet date syrup (these are everyone's favorite, but too sweet for me) and fried matza pockets stuffed with ground beef or a potato-cheese mixture. Here, I've adapted the savory type to an easy lunch meal. I always have canned wild Alaskan salmon on hand-- it makes a great low-mercury alternative to tuna, a quick dinner of salmon patties (think crab cakes), and an easy pasta sauce.
You'll need:
canned or cooked salmon
some feta cheese
1 egg
2 green onions, chopped
2T parsley, chopped
1 piece of matza
1T matza meal or crumbs made from a piece of crumbled matza (I just "chopped" the matza with a sharp knife and ended up with small crumbs)
Mix salmon, feta, green onion, egg, onion, parsley, and matza meal. This should be sticky and not too moist-- it should hold its shape in the bowl. Set aside.
Soak matza until soft but not falling apart, about 1 minute. Drain on a towel for 15 minutes. Cut in half.
Fill each piece of matza with a dollop of the salmon mixture. Fold closed like a sandwich.
Heat veggie oil in a frying pan. Fry bimuelos until golden and crispy, about 5 minutes/side. Leftover stuffing can be fried like little meatballs.
Drain on paper towels and sprinkle with salt and pepper. Eat hot!
2 comments:
this looks amazing!
perhaps the purple kitchen should hold a festival of great dishes, with readers voting on their top two or three.
If someone wants to teach me the HTML code to make a poll like that, I'd be happy to do it.
This was amazing. It was crispy on the outside and gooey & cheesy inside...
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