Potato Balls with Leftover Meat Filling
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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