• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

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


  1. Scrub potatoes clean and boil them for 15-18 minutes or until tender. Drain well then mash with a potato masher.
  2. 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.
  3. Add spring onion, chopped olives, chilli and stir in the flour and seasoning. Combine well to mix. Shape the mixture into small balls.
  4. 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).
  5. Drop the balls in batches for 2-3 minutes or until golden. Drain from oil.
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