Potato balls with pea filling

Recipe from: 7/16/1998 12:00:00 AM
Ingredients 5
Servings 2


Serving Change
  • 5
    large potatoes, peeled and cooked
  • salt and black pepper to taste
  • 2
    extra-large eggs
  • 375
  • 250
    frozen peas (or 1 x 410 g can peas, drained)


Mash the cooked hot potatoes and season well. Add one of the eggs to the mashed potato and mix well. Grill the breadcrumbs until golden brown and cool. Beat the remaining egg and turn into a plate. Transfer the bread crumbs to another plate and set aside. Using a dessert spoon, scoop out spoonfuls of the potato mixture. Shape into small, flat patties and spoon some peas in the centre. Carefully fold the potato mixture around the peas and shape into a ball. Place on a baking sheet and repeat with the remaining mixture. Chill until slightly firmer. Dip the balls in the egg and then in the breadcrumbs. Place on a baking sheet and bake for about 20 minutes in an oven preheated to 180 ºC until golden brown. Makes 15 medium-sized potato balls.

Read more on: starch  |  bake


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