Zesty Potato Balls
Ingredients
Instructions
- Peel, chop and steam potatoes.
- Add salt whilst steaming.
- Process ginger, chilli, lemon juice and coriander.
- Mash potatoes with the ginger mixture.
- Sift buckwheat flour into a large bowl.
- Stir in salt, hing and cayenne pepper.
- Slowly add water, whisking to remove any lumps. Add more water if needed. Batter should be like a thick cream.
- Heat the oil on a high heat.
- Roll potato mixture into small ping pong sized balls and then flatten to 1 cm thick discs. Use a spoon to dip the balls into the batter. Fry, in batches, until golden on one side and flip over and fry the other side.
- Drain on paper towel.
- Serve with sauce
- To make sauce: Soak cashews Blend cashews, lime, coriander, cayenne pepper salt together Add water as needed to make a sauce consistency.
Nutrition & Diet Analysis (per serving)
491
kcal
25% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).