“We found a stall selling deep fried balls of meat and peas,” Elyse interrupted them, bringing them each a battered ball on a stick. “It seemed pretty popular at dinnertime.”
“And since it’s dinner again for us, it makes sense,” Carter finished her thought. He took a bite and moaned. “That is delicious. We need this recipe for Jason.”
Although these are vegetarian, you could use shredded chicken or ground meat inside of them.
Filling
- 4 medium (500 grams) potatoes
- 1 tablespoon oil or ghee
- 1 tablespoon ginger minced or paste
- 1 to 2 green chilies chopped (optional)
- 1/2 cup green peas (boiled or frozen)
- 1 teaspoon Pakaha Frienze (Substitute Garam Masala)
- 1/2 teaspoon cumin powder
- 1/2 teaspoon celery salt
- 1/2 teaspoon paprika
- 1/2 teaspoon salt (adjust to taste)
Breading
- 1 cup breadcrumbs
- 1 teaspoon cinnamon
- 2 teaspoon brown sugar
- 2 eggs
- 1/2 cup flour
- Salt and pepper to taste
Instructions
- Peel, halve and boil potatoes in a pot of water, until fork tender (not mushy).
- Heat a pan with oil or ghee, add ginger & green chilies. Fry until ginger smells aromatic, for about 30 to 60 seconds.
- Stir in the green peas and saute for 2 mins.
- Add garam masala, cumin powder, celery salt, and paprika. Saute for 30 seconds.
- Stir in the potatoes and sprinkle salt. Mix and saute for 2 to 3 mins.
- Set aside to cool.
- Mush mixture to be chunky (not mash).
- Taste and add more salt if needed.
- Scoop mixture with tablespoons to make balls (Cool or freeze)
- Prepare breading by adding breadcrumbs, cinnamon, and brown sugar in a bowl
- Beat eggs in separate bowl
- In third put the flour with some salt and pepper.
- Roll balls in flour, egg wash, then roll in the breading mixture.
- Deep fry at 350 degrees fahrenheit for 2 minutes or until golden.
Cover Art by Pinkpiggy93
