John Myers
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Finger Food: Crispy Spicy Potato Balls and Dip
The perfect finger food: crispy spicy potato balls and dip recipe with a picture and simple step-by-step instructions.
Potato balls:
- 500 g Floury potatoes
- 300 g Mett
- 1 shot Milk
- Salt and pepper
- Rasel el Hanout
- Fenugreek powder
- Ground cumin
- 1 hand Parsely
- 1 Onion
- 1 toe Garlic
- 1 tsp Chilli
- 2 Eggs
- Breadcrumbs
- Oil for frying
Dip:
- 1 Egg
- 150 g Yogurt
- 100 ml Oil
- 1 Tl Mustard
- Salt and pepper
- 2 toes Garlic fresh
- 0,5 Lemon
- Chili
- 1 pinch Sugar
Potato balls:
- Boil the potatoes and press them through the press. Cut the onion and garlic into small cubes and sauté in a little olive oil.
- Chop the parsley and add to the onion at the end. Add 1 egg yolk and the mince to the potatoes then season everything with the spices salt, pepper and chilli. Be careful with the chilli, I like it a little hotter.
- Now add the onion mixture, then form small balls which first turn in the remaining egg and then in breadcrumbs. Bake in hot oil.
Dip:
- For the dip, put the egg in a tall vessel, then add the mustard, salt and pepper and pull it up from the bottom with the magic wand. Now add the garlic and mix again.
- Add the juice of half a lemon and chilli to the yogurt and add a pinch of sugar to taste.
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