Pre-cook potatoes with skin for about 15 minutes, drain, peel. Grate coarsely while still warm. Boil bulgur in clear soup, then let it swell for 15 minutes.
Remove peel from onions and garlic, dice finely. Rinse and chop kitchen herbs.
Mix all ingredients, season with salt, pepper and paprika powder.
Cool and with moistened hands form into rolls or possibly balls and bake in a frying pan until golden brown.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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