Sauté finely chopped onion in olive oil over medium heat.
Add finely chopped mushrooms and cook until the mixture is soft and reduced in volume.
Add salt, black pepper, finely chopped fresh parsley and hard-boiled eggs.
Before forming the banatage patties, coat your hands with a little canola oil.
Scoop a small amount of potato mixture onto oily hands, right at the center of your palm. Flatten the mixture and scoop some of the filling into the middle.
Start forming the banatage patty by gently closing your palm in and using your fingers to close the potato mixture onto the filling. You may need to recoat your hands with oil as you continue to create the patties.
Place the flat patties onto a tray lined up with parchment paper and freeze for an hour or two. This will help the delicate banatage patties hold their shape.
Beat two eggs and dip each patty in eggs and then in flour.
Fry in two inches of canola oil over medium heat on both sides.
Remove patties and set on a paper towel to drain excess oil.
Serve warm or at room temperature.
A Reisterstown resident, Huppit Bartov Miller is an Israeli-American educator, cook and food blogger for afooda.com.