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Potato Balls


Potato Balls with Leftover Meat Filling

2 1/2 lbs. Potatoes, peeled and cut into an inch cubes
4 tbsp. Unsalted butter
1 cup Fresh milk
dash Ground nutmeg
5 large Fresh eggs, beaten and separate
2 cups Fresh breadcrumbs
some Salt and Ground pepper to taste
1 quart Canola or Corn oil for frying
Meat filling Ingredients:
2 cups Left over meat (chicken, lamb, veal or beef)
2 tbsp. Unsalted butter
3 whole Shallots, minced
1 large Onion, finely chopped
2 tbsp. Plain flour
1/4 cup Beef or chicken stock
dashes Salt and Pepper
How to make the filling:
Steam diced potatoes until soft, melt butter or oil in a saucepan, add the shallots and onion and sauté over a low heat.
Add the flour and let brown and moist with the beef or chicken stock.
Season with salt and pepper and reduce in moderate heat.
Stir in the diced meat then set aside.


Preheat the oven up to 300 F.

Rub the potatoes through a food processor into a pan, then add the butter and milk

Season with salt, pepper, and nutmeg.

Beat the pureed potatoes well over low heat, 3-5 minutes until they are very dry and thick.

Add 2 beaten eggs, beat again and the puree should be very thick.

Remove from the heat and let it cool down.

Make balls the size of an egg with the potato puree.

Flatten them lightly and make an indentation in the middle of each.

Heat oil in a deep fryer up to 365 F.

Dip the balls of potato puree in beaten egg and then in breadcrumbs

Fry in the hot oil, in batches, until golden, about 2 minutes and drain on paper towels and put aside.

Pile the diced meat filling in the middle of each ball like a dome and place in an ovenproof dish.

Heat in the oven for 15 minutes.

Serve hot for 10 people.





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Last modified: May 26, 2003