The closest thing I could describe these as is Potato Bahjii's. Quite quick and easy to make, if a little messy, but ultimately well worth it
If you want to freeze them, fry for a minute and then allow to cool before putting straight into the freezer (they'll keep for a little while)
Cooking Time
Prep: 5 mins
Cooking: 20 mins
Total: 25 mins
Categories
Sides
Ingredients
- 4 large potatoes
- 200g Flour
- 1/4 cup milk
- Dried Mixed Herbs
- 8 Tbsp Crushed Chilli (Optional)
Method
- Peel the potatoes and chop into quarters
- Boil potatoes until soft in a large saucepan
- Drain potatoes
- Pour milk into saucepan
- Add herbs and chilli
- Gently mash the potatoes in the pan until lumpy
- Dust the counter with a little flour and add the rest to the pan
- Mash until smooth and tacky
- Scoop a handful out and roll into balls the size of a satsuma (even with the flour, it'll stick to your counter)
- Place each created ball onto a plate until all the mixture is used
- Carefully place the resulting balls into a deep fat fryer (set to 190C) for 3 - 4 minutes - try to make sure they're not touching each other
- Serve Immediately
Based On
Keywords
Fatty, DeepFried, Fried, Potato,
