Stuffed Potato Balls

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Stuffed Potato Balls
04/02/2014
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Preparation
30 min.
Cooking
30 min.
Тotal
60 min.
Servings
6
"Aromatic potato meatballs with a mouthwatering surprise - the perfect beer appetizer!"

Ingredients

  • chicken - 10.5 oz (300 g)
  • tomatoes - 1
  • peppers - 1, green
  • paprika - 1 tsp
  • onions - 1 head
  • garlic - 1 clove, crushed
  • salt - to taste
  • butter - 1 small lump
  • potatoes - 2 lb (1 kg)
  • eggs - 2
  • breadcrumbs
  • white pepper - 1 tsp
  • milk - 1/3 cup
measures

How to cook

Chop the onion and sauté it with the butter, finely chopped pepper and tomatoes, paprika and garlic. The chicken meat must be boiled in advance. Chop it up and add it to the vegetables along with the salt and white pepper. Stew until it's left only in oil.

Peel the potatoes, cut them and boil in salted water. Add a knob of butter and the milk to the cooked potatoes, mash them. Leave them to cool for about an hour.

Spread a little puree in your hand, put 1-2 tablespoons of stuffing in and roll it on all sides with the mashed potatoes. Moisten your hands and shape balls in this way until you run out of the mixture.

Roll the balls in egg and breadcrumbs and fry them in preheated oil. Drain the fried potato balls with chicken on a napkin. Serve with a garnish as desired.

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