Broccoli and Potato Balls
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
Servings Prep Time
6 20minutes
Cook Time
10minutes
Servings Prep Time
6 20minutes
Cook Time
10minutes
Ingredients
To Be Mixed Into A Maida-water Mixture
Other Ingredients
For Serving
Instructions
  1. Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute.
  2. Add the green chillies, ginger and garlic and sauté on a medium flame for a few seconds.
  3. 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.
  4. Add the potatoes, cornflour and salt and mix well.
  5. Divide the mixture into 6 equal portions and shape each portion into a round ball.
  6. 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.
  7. 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.
  8. Serve immediately with schezuan sauce.