# Boil the
potatoes with some water, then peel them. Blend them or mash to turn them into puree.
# Dice the
onion very finely and fry these pieces with 3 tbsp vegetable oil, until the pieces turn into yellow. Add
potato puree, black
pepper, salt and crushed red
pepper on it. Sauté the mixture for a while. Then, remove it from the stove and let it cool down.
# Meanwhile, prepare the covering mixture of the meatballs: pour 2 + 1/2 cups hot water onto bulgur, cover and rest it for 10 minutes.
# At the end of the resting time, add egg, salt and
flour onto the grown bulgur. Wet your hands while kneading the mixture, and knead the mixture until it smoothens.
# Pick a piece, which is a little bit bigger than
walnut, from the mixture of bulgur. Firstly, roll it into ball. Then, turn it around one of your forefingers to make a hole in it.
# Insert enough filling into this hole. Close the top of the meatball. Roll it between your palms again to shape into oval.
# After preparing all of the meatballs by this way, fry them in very hot oil in a skillet, by keeping the color of the meatballs pink.
# Serve them hot.
