Recipe Ingredient
- 375g potatoes
- Oil for deep-frying
- 25g chopped onion
- 1 tbsp oil
- 1/2 tsp chopped garlic
- 2 tbsp chopped spring onion and coriander leaves
- 10g chopped green olives
- 1 red chilli, seeded and chopped
- 25g finely chopped carrot
- 35g self-raising flour
- Seasoning
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 tsp sugar
- 1/2 tsp chicken stock granules
- Coating
- 1 egg, lightly beaten
- 1 cup breadcrumbs
Instructions
- Scrub potatoes clean and boil them for 15-18 minutes or until tender. Drain well then mash with a potato masher.
- Heat oil in a non-stick pan and fry onion and garlic for 2-3 minutes. Add carrot and fry for another 1-2 minutes. Dish out and leave to cool then add to the mashed potato.
- Add spring onion, chopped olives, chilli and stir in the flour and seasoning. Combine well to mix. Shape the mixture into small balls.
- Lightly dip the balls in beaten egg and roll the potato balls in breadcrumbs. Press the breadcrumbs on firmly so that the potato balls are evenly coated. Heat oil in a wok to just hot (do not allow the oil to be smoking hot otherwise it will burn the potato balls immediately).
- Drop the balls in batches for 2-3 minutes or until golden. Drain from oil.
