Potato balls
That the potato is not just reserved for dinner proves these potato balls. Plan a get-together soon. With these simple tapas, your friends will think you've been on a course in Spain! Also nice as a side dish. These buns are asking to be dipped! This recipe was created by: Dorien van de Meer (www.doortjeskeuken.nl).
Ingredients:
- CêlaVíta Waxy potatoes (500 grams)
- Pinch of salt and pepper
- Pinch of nutmeg
- Handful of parsley
- 25 g butter
- 1 egg
- 3 tablespoons of flour
- 5 tablespoons breadcrumbs
Preparation
Step 1:
Put the potatoes in a pan and fill it with water, add some salt and cook the potatoes until tender within the time indicated on the packet.
Step 2:
Mash the potatoes and add the butter and egg yolk, reserving the egg white.
Step 3:
Season the mashed potatoes with salt, pepper, a little nutmeg and parsley and stir well.
Step 4:
Let the mashed potatoes cool well.
Step 5:
Put the flour, egg whites and breadcrumbs in different trays.
Step 6:
Turn balls of the mashed potatoes and pass them through the flour, then through the egg white and then pass through the breadcrumbs.
Step 7:
Place the potato balls in the fridge for about 1 hour.
Tip:
All the previous steps are fine to do a day in advance, so that at the moment-supreme you just need to deep-fry the potato balls.
Step 8:
Deep-fry the potato balls for 1.5 minutes until tender and brown in a deep fryer (at about 180°C). Note: maximum 6 balls at a time.