John Myers
Ingredients for 4 servings:
- 600 g potatoes
- 3 eggs
- 1 pack of Serrano ham
- 100g Manchego
- 1 pinch of nutmeg
- salt and pepper
- 1 liter of frying oil
- Flour for rolling and if needed
- 10 tbsp breadcrumbs
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes
Boil the potatoes with their skins on. Peel and press them through a potato ricer into a bowl. Finely dice the Serrano ham, grate the Manchego cheese, and add everything to the potato mixture. Add 2 eggs, nutmeg, salt, and pepper. If the consistency is too soft, thicken with a little flour. The mixture should be easy to shape. Crack the other two eggs into a bowl and whisk them together. Form the potato mixture into balls and coat them first in flour, then in the egg, and finally in the breadcrumbs. Heat the oil in a pot or deep frying pan and fry the balls until golden brown on all sides. The balls are a perfect part of a tapas buffet and taste particularly good with a red mojo dip.
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