I am passionate about Cooking & Baking.. "Inspire the Inner Chef in you"
"A recipe has no soul.. You must bring soul to the recipe"
Please note : My Recipes are personally tried and tested by me and sometimes recipes are adapted to
Joined 6 years ago
Various credits Potato Mince Balls
Adapted to my style
My Ramadan Favourite
You will require3-4 well beaten eggs+- 2 cups breadcrumbsOr crushed cornflakes for a rough textured appearance For the Mash (you can leave out the spices but I like to add extra flavour) 6-7 potatoes peeled cubed and boiled salt waterNot too soft the mash has to be a bit dryAdd 1 tablespoon butterLittle milk 1 teaspoon white pepper 1 teaspoon green chillies 1 teaspoon crushed whole jeeraAdd green chopped dhania (coriander) Add saltAdd +- ¼ Cup flour 1 teaspoon baking powder (optional)Mix well make your mash not too soft so that you can mould properly.Adjust the Salt and Chilii taste Cooked Mince filling like for samoosa or pies not too dry ( Tip Add a little extra chill and or chilli sauce to make ping ball and keep on trayOr cooked cubed or shredded steak or chicken.Then Keep pinball size lumps of mash enough to cover the balls aside so it will be easy to work with. Grease the palm of your handPlace mash flatten slightlyAdd 1 teaspoon mince or mince lump on top of mash and close and the mash over the mince to make a ball.Slightly flatten to a bun shape.Roll in dry flour againKeep on tray lined with plasticThen dip in egg properly roll inbread crumbsKeep in refrigerator till required.Or freeze for later use.Fry in medium shallow oilDrain on paper towel for excess oil.Serve with chutneys of choiceTIPAfter rolling in flour you can bake in oven 180* for 15 minutes so it firms up then when cool dip in egg and crumbs Then freeze or Fry