Broccoli and Potato Balls

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Broccoli and Potato Balls

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Tarla Dalal

06 December, 2024

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Broccoli and Potato Balls recipe, Chinese Recipes

Table of Content

About Broccoli And Potato Balls

Ingredients

Methods

Nutrient values

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

Ingredients

Main Ingredients

3/4 cup finely chopped and blanched broccoli

1/4 cup mashed potatoes

2 tsp oil

1/4 cup finely chopped onion

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 Plain Flour-water Mixture

1/2 cup plain flour (maida)

1/2 cup water

salt to taste

Other Ingredients

bread crumbs for rolling

oil for deep-frying

For Serving

schezuan sauce

Method

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, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. 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 ball.
Dip each ball in the plain flour-water mixture and then roll in 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 on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
Serve immediately with schezuan sauce.