Puree can be made in different ways. But in any case, such a dish turns out to be very tasty and satisfying. It can be served at the table in the form original snack and how to meat. Today we will present two different options cooking, one of which involves frying in a pan in vegetable oil, and the other - baking in the oven.
Mashed Potato Balls: Step by Step Recipe
To make such an original, you must prepare the following products in advance:
- coarse table salt - add to taste;
- odorless sunflower oil - 150 ml (for frying);
- chicken eggs - 4 pcs.;
- potato tubers - about 1.3 kg.
Base preparation
potato balls mashed potatoes will turn out tasty and tender only if the vegetable base is homogeneous and without a single lump. To do this, you need to peel the tubers, cut them in half lengthwise, put them in boiling salted water and cook for about half an hour until they are completely soft. Next, the broth must be drained, and immediately add 2 chicken eggs to the hot vegetables and carefully mash everything with a pusher. As a result of such actions, you should have a rather thick, but homogeneous puree.
The process of forming and roasting products
Before you fry the mashed potato balls, they must be properly shaped. For this thick base without lumps, you need to pick up in the amount of 1-2 dessert spoons. Next, you need to roll a neat and beautiful ball out of the puree. After all products are ready, they should be completely dipped in pre-whipped chicken eggs and then carefully roll in breadcrumbs.
As you can see, there is nothing complicated in the formation of such semi-finished products. After they are completely ready, it is necessary to pour into a deep saucepan and heat it up strongly. In conclusion, in boiling oil, you need to put all the mashed potato balls. Carefully turning them over with a spoon or spatula, you should achieve complete redness, after which the dish must be laid out on paper napkins, thereby depriving it of fat.
Proper serving to the table
Fried potato balls are recommended to be served as a snack or side dish only when hot. From above they can be sprinkled with chopped fresh herbs, and also poured over with a thin stream of ketchup or mayonnaise. Enjoy your meal!
Cooking a similar dish in the oven
Potato balls in the oven turn out to be just as tasty and satisfying as those fried in sunflower oil. However, such a dish is less fatty and high-calorie. In this regard, it is recommended to do it for those who especially follow their figure.
So, we need:
- coarse table salt, ground allspice - add to taste;
- odorless sunflower oil - 20 ml (for greasing the baking sheet);
- small breadcrumbs - about 120 g;
- hard cheese - 75-80 g (add as desired);
- chicken eggs - 2 pcs.;
- potato tubers - about 1.4 kg.
Foundation preparation
Such balls are prepared in the same way as described above. However, there is still a difference in the creation of these unusual products. Thus, you should peel the potato tubers, boil them in salt water, and then drain the broth, pepper, add fresh chicken eggs and mash into a smooth and airy puree using a kitchen device such as a blender.
Forming and baking products
Bye mashed potatoes not completely cooled, it should be formed into small balls. To do this, you need to take 1.5 or 2 dessert spoons vegetable base. Next, a miniature bun must be rolled on all sides in small breadcrumbs.
After all the semi-finished products are ready, they should be placed on a large baking sheet, which is recommended to be greased with sunflower oil in advance. If desired, a thin plate can be laid on top of each ball hard cheese. In this composition, the products must be placed in a hot oven, where it is desirable to withstand them for at least 20 minutes. During this time, the balls will be covered golden brown, and the cheese will melt and spread beautifully throughout the potato bun.
After 20 minutes, the dish should be carefully laid out on a large plate with a spatula or a flat spoon.
How to properly present to the table?
Oven-made potato balls should only be served hot to guests. In addition to them, you can present fried or boiled meat, poultry, goulash or a salad of raw vegetables.
It should be especially noted that such products will turn out to be much tastier if their base consists not only of potato tubers and eggs, but, for example, of browned vegetables (onions, bell pepper and carrots) fragrant spices, fried mushrooms, finely chopped olives or olives, ham and other ingredients.
The non-standard dish, which will be discussed in this article, allows us to classify it among the most original, despite the simplicity of preparation and a rather banal set of its components.
Mashed potato balls are perfect for everyday lunch, and will also become great snack for holiday menu. From such a delicacy will be equally admired by both adults and children. Therefore, we will not hesitate and proceed to its preparation.
Deep fried mashed potato balls with cheese
Ingredients:
- potato tubers - 2 kg;
- hard cheese - 320 g;
- Wheat flour;
- vegetable refined oil;
- black ground pepper- a pinch;
- salt - to taste.
Cooking
First, prepare the potato base for the balls. To do this, we clean the previously washed potato tubers, pour cold water and boil until done. Then we drain the water, knead the tubers with a crush to get mashed potatoes, season with salt and ground black pepper, mix thoroughly and let cool. Now add wheat flour to get a viscous, malleable mass for modeling, and cut the hard cheese into medium-sized cubes.
We put a full teaspoon of potato mass in the palm of our hand, form a cake out of it, place a piece of cheese in the center and close the edges, forming a ball. The cheese must be completely covered with the potato mixture, otherwise it will simply leak out when frying the balls.
Now pour a sufficient amount of refined vegetable oil into the pan, warm it up and lay in small portions of potato balls with cheese. After they acquire a beautiful brown blush, we remove them on napkins or a paper towel, let the fat soak in, and then move the products to the dish.
How to cook mashed potato balls with mushroom filling in the oven?
Ingredients:
- potato tubers - 1 kg;
- chicken egg - 1 pc.;
- - 25 g;
- lettuce - 75 g;
- carrots - 75 g;
- mushrooms - 450 g;
- garlic - 2-3 teeth;
- ground black pepper - to taste;
- salt - to taste;
- olive oil;
- breadcrumbs;
- sesame seeds.
Cooking
As in the previous recipe, boil the pre-washed and peeled potatoes until cooked, and then knead with a masher until the lumps are completely removed and a homogeneous mashed potato is obtained, season it with butter and leave to cool completely.
In the meantime, prepare the filling. To do this, put the peeled and finely chopped lettuce onion in a heated olive oil frying pan and fry for five minutes. Then add the grated carrots, peeled and chopped garlic, sauté the vegetables for another five minutes and add the chopped pre-washed mushrooms. We flavor the mass with salt and ground pepper, cover the container with a lid and cook over moderate heat until the vegetables and mushrooms are cooked and soft.
Add the egg, a little salt and ground black pepper to the cooled potato mass and knead well. If necessary, add a little flour and mix again. We form with moistened hands potato cake, in the center we put a little filling on it and close the potato edges, hiding the mushroom filler inside.
Mixing 
With sesame seeds, we bread the potato balls with mushrooms formed from mashed potatoes in the resulting mixture and place them on a baking sheet, after covering it with a parchment sheet and smearing it with oil.
We set the baking sheet with the blanks at the middle level of the oven heated to 185 degrees and hold for twenty-five to thirty minutes, periodically turning over.
To prepare such potato balls, you can use any other filling from pieces of ham and any other meat products up to slices of fresh or semi-cooked vegetables or seafood.
- baked or boiled potatoes in a peel 5-6 pieces,
- cottage cheese 1.5 cups,
- chicken egg 2 pcs.,
- salt to taste
- honey if needed
- butter 50-70 g,
- grated nutmeg pinch,
- garlic, optional
- a pinch of ground pepper mixture
- flour 3 tbsp. l.,
- dry semolina 1 tbsp. l.,
- vegetable oil 500-700 ml,
- sour cream for serving.
Cooking process:
To prepare these snack balls, you need to prepare the potatoes in advance. To do this, bake or boil potatoes in their skins. I recommend baking potatoes, in this form they do not turn out watery, and beneficial features more preserved than boiled potatoes.
Then peel the cooled potatoes from the peel, and grate on a fine grater. Transfer the mass to a bowl.
Add cottage cheese of any fat content, beat in two chicken eggs.
Add a pinch of salt to taste nutmeg and a mixture of ground peppers. If you use sour curd, then I recommend adding a little honey to the mass (1-2 tsp).
Add soft butter and a spoonful of dry semolina to the potato-curd mass.
Mix it up potato dough and add wheat flour.
You will have a soft and slightly sticky dough. On a cutting board, cover with a film or a regular bag. Wet your hands with water and roll the potatoes into small balls. Spread the balls on the film.
By the way, such balls can be made with filling inside. For example, you can take a grated liver with fried onions and carrots. On the hand, flatten the cake from the dough and put a little stuffing. Form balls with filling and also put on a film. It is important that the filling is not wet and liquid, so that it is convenient to form semi-finished products.
Pour vegetable oil into a ladle or any other narrow but tall pan, as for deep-frying. Heat the oil well, and deep-fry the potato balls in small batches until golden brown on medium fire.
Transfer finished products to a plate for serving.
Serve sour cream in a bowl.
Olga Bondas told how to cook potato and cottage cheese balls, recipe and photo of the author. And this is what balls with stuffing look like, very tasty, believe me!
Breaded potato balls with cheese
From boiled potatoes, as from plasticine, you can sculpt any product. You can make potato balls, which are then fried in oil or boiled in water. In some recipes, the dish has a name - dumplings, in others - croquettes.
In some recipes, only the yolk of the egg is added to the mashed potatoes, and the protein is used later. Ready potato balls are dipped in whipped proteins and dipped in breadcrumbs. You can do as you please.
Potato balls with cheese
Ingredients
- potatoes - 800 grams;
- egg (chicken) - 1 piece;
- black pepper (ground);
- cheese (hard) - 50 g;
- vegetable oil (refined) - 2 cups;
- breadcrumbs);
- salt (to taste);
- paper towel or napkins.
Cooking method
Wash the potatoes under the tap, pour cold water over so that it is completely covered with it. Cover with a lid and cook over medium heat until fully cooked. Drain the boiling water, pour cold water for two minutes and pour out the water again.
Peel potatoes and mash. Salt, add pepper. You can optionally add seasonings from dry fragrant herbs for flavor.
Break one egg into mashed potatoes and mix well until smooth homogeneous mass, then it will be easier to make balls from mashed potatoes. If the mass is crumbly, then for bonding, you need to drive in another egg and mix the mass well.
Cut hard cheese into small cubes.
Make small balls from mashed potatoes. Put a small portion of hard cheese inside each product. So that the puree does not stick to your hands, they must be moistened constantly in cold water. To do this, you need to put a toe with water on the table.
Pour the breadcrumbs on a saucer and roll the potato balls in them.
Heat a deep frying pan well and pour vegetable oil into it in the amount of two glasses. When the smoke begins to rise, then lower the balls into the hot oil. Deep-fry for up to 5 minutes, constantly stirring the potato balls so that they are evenly coated in a beautiful golden crust.
Lay a paper towel on a flat dish or tray, and if not, you can use napkins. Put the balls, using a slotted spoon, on a dish and let the excess oil drain onto paper.
Serve hot.
boiled potato balls
Ingredients
- potatoes - 500 grams;
- butter (butter) - 2 tablespoons;
- egg (chicken) - 2 pieces;
- flour (wheat) - 2 tablespoons;
- crackers (breadcrumbs) - 2 tablespoons;
- black pepper;
- salt.
Cooking method
Wash the potatoes and boil them "in uniform". Cool and peel off the skin.
You can grind it with a meat grinder or crush it with a pestle. Salt the mass of potatoes, season with black pepper and add flour. Beat eggs. Mix well. If the gruel turned out to be rather rare, then you need to add a little more flour. Instead of flour, you can add potato starch.
Pour water into a saucepan to half its volume. After the water boils, add salt.
Reduce the fire to a minimum. Dip the balls prepared from the potato mass into boiling water and cook for up to 10 minutes.
Drain the water, and put the potato balls in a mold and prepare for baking. Top them with melted water. butter. Then sprinkle with breadcrumbs and send to a preheated oven to bake.
Serve the finished dish, seasoned with sour cream.
At the end of the 17th century, Peter I brought potatoes to Eastern Europe. The outlandish vegetable was not immediately appreciated by people. However, over time, it has become a favorite food of many, which is now considered to be the "second bread". Potatoes perfectly saturate the stomach, relatively inexpensive and tasty. And most importantly - there are many ways to prepare it, which allows you to diversify your diet.
We have prepared for you a recipe for an appetizer that is so delicious that it is swept away from the table while still hot: unprecedentedly delicious potato balls with cheese. Of course, you can’t treat yourself to this every day. But if you have leftover puree from yesterday, why not turn it into something original? I bet that your loved ones are unlikely to have tried this!
Ingredients
Cooking
- 1 Prepare and chill mashed potatoes. Then place it in a large bowl. Add green onion, chopped bacon, garlic powder, ground black pepper and one egg. Mix well.
- 2 Dust your hands with flour. From a small amount potato mass form a cake. Put a piece of cheese inside and roll a ball out of the cake. Repeat the process until all the potatoes have been used.
- 3 Take 3 separate bowls. Pour flour into one, breadcrumbs into another, and beaten egg into the third. Dip the potato ball in the flour, then in the egg and finally in the breadcrumbs. Then dip again in the egg and again in the breadcrumbs. Put the balls in the refrigerator for a while while the frying oil is being prepared.
- 4 Warm up a large number of oil in a deep frying pan. Fry the balls until brown. Lay out fried potato balls on paper towels to clean excess fat. Sprinkle with salt. Then transfer them to a greased baking sheet and bake in a preheated oven at 200 ° C for 5 minutes.
