Potato Balls (Patatokeftedes)

Method8 steps

1. 1

   Step 1: Wash and peel the potatoes (1 kg), put in a large saucepan and cover with the separate cold cooking water. Bring to a boil, reduce to a gentle simmer and cook for about 30 minutes, until very tender. Extend if needed for potato size.

   Simmer the potatoes after the water reaches a boil · 30 minUses 1 kg potatoes, washed and peeled · Cold water to cover the peeled potatoes

2. 2

   Step 2: Drain the very tender potatoes thoroughly and mash in a large bowl. Let them cool enough that the binder egg (1) will not cook on contact. Mix in the grated selected hard cheese, 2 tbsp chopped parsley or dill, optional pinch of dried mint (1 pinch) and the single binder egg. Season with the mixture salt and freshly ground pepper and combine; keep the separate coating supplies and frying oil out of the mash.

   Uses Drained cooked potatoes · 100 g kefalotyri, Regato or another hard yellow cheese, grated; use one choice · 2 tbsp chopped parsley or dill; use one herb or a combined 2 tbsp · 1 pinch dried mint, optional · 1 egg for the potato mixture · Salt for the potato mixture, to taste · Freshly ground pepper for the potato mixture, to taste

3. 3

   Step 3: Cover the complete potato mixture and refrigerate for 1–2 hours, until firm enough to shape into balls.

   First chill until the potato mixture is firm enough to shape · 120 minUses Complete potato, cheese, herb and binder-egg mixture

4. 4

   Step 4: Form the firm mixture into about 25 small balls. Put the 200 g coating flour, separate beaten coating egg and 200 g fine breadcrumbs in separate bowls. Dredge each ball in flour and shake off excess, dip in the coating egg, then coat in breadcrumbs. Only the coating that adheres is used; do not add leftover bowl supplies to the potato mixture.

   Uses Firm chilled complete potato mixture · 200 g flour for dredging; actual adhering amount unknown · 1 beaten egg for coating · 200 g fine breadcrumbs for coating; actual adhering amount unknown

5. 5

   Step 5: Arrange the coated potato balls on a tray and refrigerate for 1 more hour before frying.

   Second chill of the coated potato balls · 60 minUses About 25 coated potato balls

6. 6

   Step 6: Heat plenty of the separate frying vegetable oil in a suitable pan until a small breadcrumb sizzles briskly. Keep the oil below smoking and fry in batches so the pan is not crowded.

   Uses Vegetable oil for frying, enough for the pan; actual absorbed dose unknown

7. 7

   Step 7: Fry the chilled coated balls in uncrowded batches, turning until golden and crisp and hot through the centre so the binder egg is cooked. Adjust the heat if they brown before heating through. Lift out and drain on kitchen paper. Reuse the same oil bath for the remaining balls.

   Uses Chilled coated potato balls · Heated frying-oil bath

8. 8

   Step 8: Serve the fried potato balls while warm, with the optional mustard or prepared mustard-mayo sauce. Makes about 25 balls.

   Uses Fried drained potato balls · Mustard or prepared mustard-mayo sauce for serving, as desired; choose one