Food Blogs
Broccoli and Potato Balls Recipe
Broccoli and potato are different in every way, from the flavour and appearance to the texture. Interestingly, the two combine very well to make a scrumptious starter.
The two veggies are perked up with soy sauce, ginger, garlic and other typical, readily-available oriental ingredients, batter coated and deep fried.
The outcome is a fantabulous starter that is attractively crunchy outside and comfortingly soft inside. You are sure to enjoy this contrast in the Broccoli and Potato Balls.
Broccoli and Potato Balls also make a great party snack to serve for High Tea Party
Prep Time | 20 minutes |
Cook Time | 10 minutes |
Servings |
MetricUS Imperial
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Ingredients
- 3/4 cup finely chopped and blanched broccoli
- 1/4 cup boiled peeled and mashed potatoes
- 2 tsp Oil
- 1/4 cup finely chopped onions
- 1/2 tsp finely chopped green chillies
- 1/2 tsp grated ginger adrak
- 1/2 tsp finely chopped garlic lehsun
- 1/2 tsp soy sauce
- 1 tsp Cornflour
- salt to taste
To Be Mixed Into A Maida-water Mixture
- 1/2 cup plain flour maida
- 1/2 cup Water
- salt to taste
Other Ingredients
For Serving
Ingredients
To Be Mixed Into A Maida-water Mixture
Other Ingredients
For Serving
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Instructions
- Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute.
- Add the green chillies, ginger and garlic and sauté on a medium flame for a few seconds.
- Add the broccoli and soya sauce and mix well and cook on a medium flame for 1 to 2 minutes. Remove from the flame and keep aside to cool for a while.
- Add the potatoes, cornflour and salt and mix well.
- Divide the mixture into 6 equal portions and shape each portion into a round ball.
- Dip each round balls in the maida-water mixture and then roll with the bread crumbs till they are evenly coated from all the sides. Keep aside.
- Heat the oil in a deep non-stick kadhai and deep-fry, a few balls at a time, till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
- Serve immediately with schezuan sauce.