Fried Lamb Potato Balls
You can make creamy mashed potatoes from scratch, or use leftover mashed potatoes in your refrigerator to make crisp yet yummy umami-rich potato balls!
- 1 pound (450-500g) potato, boiled
- 1/4 cup corn flour
- 3 tbsps cooking cream
- 1 1/2 ounce (50g) parsley
- 2 egg yolks
- 10 ounce (300g) lamb meat, minced
- 10 ounce (300g) bread crumbs
- 2 tbsps salt
- 1 tbsp black pepper
- 2 onions
- Oil for deep frying
- 1 tbsp paprika powder
- 1 tbsp Ac’cent or umami seasoning AJI-NO-MOTO® (MSG)
Combine potato (boiled), corn flour, cooking cream and egg yolk.
Season with salt and black pepper, and mash evenly.
Fry onion and lamb meat together.
Add salt, black pepper, paprika, AJI-NO-MOTO® and parsley.
Form potato to round shape.
Stuff meat filling into potato balls.
Coat the potato balls with bread crumb.
Chill in freezer for 30 minutes.
Deep fry potato balls until they get yummy brown.