Potato polpetta
These crispy potato balls are a delicious accompaniment to meat dishes – and served with an aromatic tomato sauce, they make a great vegetarian main course!
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SERVINGS
4
PREP IN
30 MIN.
INGREDIENTS
1.5 kg potatoesSalt
15 g chopped parsley
1 egg
150 g freshly grated Parmesan
1 clove garlic
Breadcrumbs
Rapeseed oil
HOW TO MAKE IT
- Preheat the oven to 200 F.
- Peel the potatoes and cook them in salted water. Drain off the water and put them on the middle shelf in the preheated oven for about 15-20 min. so that the steam evaporates. Push the potatoes through a potato ricer into a bowl.
- Peel the clove of garlic and push through the garlic press, mix with parsley, egg and Parmesan and stir into the potatoes. Depending on the type of potatoes used, you may have to add breadcrumbs to the mass so that balls can be easily formed. Use a maximum of 70 g and knead in gradually until the correct consistency is achieved.
- Heat sufficient rapeseed oil in a non-stick pan so that the base is covered. Form small balls from the potato mass and fry in the oil until golden brown.
