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Categories:
vegetable oil salt milk pack instant butter onion parsley beef mustard sweet paprika eggs breadcrumbs
Viewed: 81 - Published at: 6 years agoIngredients
- 6 1/3 cups vegetable oil for frying
- 1/2 teaspoon salt
- 3/4 cup milk
- 3/4 cup mashed potato pack instant
- 11/16 tablespoon butter
- 1 onion finely diced
- 5 tablespoons fresh parsley chopped
- 7 ounces beef mince
- 1/2 teaspoon mustard
- 1/2 teaspoon sweet paprika
- 2 medium eggs
- 15/16 cup breadcrumbs
Method
- Heat the oil for frying to 300°F in a large saucepan. Bring 1/2 cup of water and 1/2 tsp salt to a boil, pour in the milk then stir in the instant mashed potato powder. Continue to cook until thickened, then set aside. If the mixture is too solid, stir in some warm water (it should be thick).
- Melt the butter in a saucepan, add the onions and saute for 3-4 mins until softened. Remove from heat. In a bowl, mix the beef, parsley, mustard, paprika and onion together and season. Form 12 small balls from the mixture.
- Pull pieces of the potato from the rest of the mixture and mould around each of the meatballs. Beat the eggs in a bowl and season, then dip each ball in the egg, followed by the breadcrumbs.
- Slide each ball into the hot oil and cook for 7-8 mins, until golden. Remove using a slotted spoon and drain on paper towels. Serve.
