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Potato Balls with Leeks and Mushrooms

Rosi TrifonovaRosi Trifonova
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Potato Balls with Leeks and Mushrooms
04/09/2014
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Preparation
25 min.
Cooking
35 min.
Тotal
60 min.
"When your doctor tells you to cut down on meat but you simply love meatballs - try this yummy alternative."

Ingredients

  • potatoes - 4.5 lb (2 kg)
  • leeks - 2 small sprigs
  • mushrooms - 7 oz (200 g)
  • feta cheese - 10.5 oz (300 g)
  • eggs - 1
  • milk - a little, if needed, if potatoes are too dry
  • black pepper
  • parsley
  • savory
  • salt
  • for the crumbing
  • eggs - 3 - 4
  • flour - 1/2 cup
  • starch - 1/2 cup
  • salt - 2 pinches
  • water - cold
measures

How to cook

Peel the potatoes, cut them in half and boil them in salted water. While still hot, mash them and mix them with the crumbled feta cheese and salt if needed. Mix with the egg, the most finely chopped leeks possible, mushrooms and spices.

If the mixture is dry, add some milk. Shape meatballs from the mixture with wet hands and roll them in the flour. For the crumbing, beat the eggs, add the flour and starch and add a little cold water.

You need to get a batter thicker than one used for pancakes. Roll each potato meatball carefully in the crumbing or smear it with your hands on it, to reduce the risk of them breaking apart.

Fry the ready meatballs in preheated oil on both sides.

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