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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Potato Balls Recipe

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This recipe for Potato Balls is from Asha's Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For Potato mixture:
about 4 Maris Piper Potatoes, peeled, boiled and mashed
1/2 Red 1/2 Brown onion finely chopped
5 cloves garlic finely chopped
2 spring onions finely chopped
2 green chillies finely chopped
1/4 scotch bonnet finely chopped
small bunch of finelly chopped coriander leaves

For Basin mixture:
1 pint of yellow split peas soaked overnight then ground in chopper with a little water (in batches)
3 cloves Garlic finely chopped
1 spring onion finely chopped
1/4 red onion 1/4 brown onion finely chopped
3/4 tsp each of Turmeric, ground gheera, coiander, chilli, salt and season all
Good dash of aromat
Directions:
Directions:
1. combine potato mixture then make off into balls and allow to rest in the frigde until they firm up (about 2 hours)
2. Make basin and set aside until ready to fry balls
3. Heat Rapeseed oil in Karahi
4. dip balls into a mixture of Rice and Corn flours then into basin mix before fying until golden brown.
Number Of Servings:
Number Of Servings:
makes about 20 balls
Preparation Time:
Preparation Time:
45 mins plus refrigeration time before frying
Personal Notes:
Personal Notes:
These are delicious served with Hot Fresh Pepper Sauce or Apple Achar.

You can freeze the Basin mixture until needed next time.

Mum could never make enough of these moorish snacks to keep up with demand.Great served with a glass of white wine or a tall rum and coke with plenty of ice.

 

 

 

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