Crispy filled potato balls

Ingredients for 5 servings:

• 350 g potatoes, floury
• 100 g chickpea flour
• 2 tbsp soy milk (soy drink) or cooking cream, plus a little more for turning
• 4 tbsp breadcrumbs
• 3 tbsp basil
• 2 tbsp parsley
• Breadcrumbs
• 200 g vegan spread or cream cheese alternative
• Oil or fat of your choice for frying
• salt and pepper
• n. B. Cream cheese substitute, vegan
• n. B. herbs or vegan hard cheese substitute

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes

vegan and super simple

Peel, boil, and mash the potatoes. Mix the chickpea flour with soy milk or cooking cream and stir it into the potato mixture along with the breadcrumbs. Mix the vegan spread or cream cheese alternative with chopped herbs and season with salt and pepper if desired. Form the potato mixture into balls and make a hollow in each one with your finger. Fill each potato ball with the vegan spread or cream cheese alternative and seal. Then roll in a little cooking cream and place in the breadcrumbs. Coat everything thoroughly, repeating the process if necessary. Heat the oil to 170°C and deep-fry the balls. Drain and garnish with cream cheese and herbs or a vegan hard cheese substitute.