Potatoes ball. Mix together the Mashed Potatoes, flour, egg, parsley, Parmesan, mozzarella and black pepper in a bowl. Place the breadcrumbs on a large plate. Combine the flour, baking powder and salt; stir into potato mixture.
Roll into a ball in your hands, then dredge first in egg and then in panko.
Repeat until all mashed potatoes are used.
Our classic mashed potato ball filled with picadillo (ground beef, onions, peppers, and Spanish seasonings) coated in panko bread crumbs and fried to perfection.
You can have Potatoes ball using 9 ingredients and 6 steps. Here is how you cook that.
Ingredients of Potatoes ball
- It's of Potatoes.
- It's of Flour.
- It's of Bread crumbs.
- Prepare of Egg.
- It's of maggl.
- Prepare of curry.
- Prepare of mince meat.
- You need of onion nd hot pepper.
- It's of oil to fry.
Potato balls make great and simple appetizers, a perfect treat for a dinner party or a lunchbox snack. These small-sized balls are easy to handle and are warm, crispy, and bacon flavored. They can also be dunk in ketchup for a tastier treat. Form each piece into a small bowl shape, and fill with the ground beef mixture.
Potatoes ball step by step
- Boil your meat with a pinch of Maggi on It then you mince it together with your little onion.
- Boil Your potatoes until is soft smash it on a bowl.
- Add your mince meat to the smash potato and add yr hot pepper ND maggi to the mixture spray a little flour on d container and mold it according to your choice of size.
- Stage to fried.
- Deep in your the balls inside the egg first and remove it and deep it again on the flour take it back inside your egg and lastly you deep on d bread crumbs.
- Fried on a medium heat.
Place the two halves together, seal the edges, and smooth to make a round ball. Reduce the heat to low and keep warm until you are ready to can. While the potatoes are cooking, bring a second large pot of water to a boil over high heat, reduce the heat to low, and keep warm until you are ready to can. This is the water you will be using to fill your jars. Porto's signature potato puree filled with Rosa's original picadillo (Cuban style ground beef with onion, bell pepper, olive, and Spanish seasonings) with a crispy panko crust.