These crispy potato and vegetable balls are a delicious, bite-sized treat perfect for any occasion. Made with grated potatoes, carrots, and fresh herbs, these balls are fried to golden perfection and served with a zesty guacamole sauce. They’re great as an appetizer, snack, or even a side dish.
Preparation Time:
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
Ingredients:
For the Potato Balls:
- 2 large potatoes (450 grams / 16 ounces)
- 3 carrots (300 grams / 10 ounces)
- Spring onions, finely chopped
- 2 eggs
- 4 tablespoons starch
- 4 tablespoons flour
- A bunch of cilantro and parsley, chopped
- 1 tablespoon olive oil
- 500 ml vegetable oil (for frying) / 17 fl. oz.
- Salt and black pepper, to taste
For the Guacamole Sauce:
- 1 avocado
- 1 tomato, diced
- A bunch of cilantro and parsley, chopped
- 1 clove of garlic, minced
- 1/3 pepper, finely chopped
- 1/2 lime, juiced
- 1 tablespoon olive oil
- Salt and black pepper, to taste
Instructions:
- Prepare the Potato Balls:
- Peel and grate the potatoes and carrots.
- Finely chop the spring onions, cilantro, and parsley.
- In a large bowl, combine the grated potatoes, carrots, chopped spring onions, cilantro, and parsley.
- Add the starch, flour, eggs, salt, and black pepper. Mix well until everything is evenly combined.
- Shape the Balls:
- Take small portions of the mixture and roll them into balls about the size of a golf ball.
- Fry the Potato Balls:
- Heat vegetable oil in a frying pan over medium heat.
- Carefully place the potato balls into the hot oil and fry until golden brown and crispy on all sides.
- Remove the balls from the oil and drain on paper towels to remove excess oil.
- Prepare the Guacamole Sauce:
- In a bowl, mash the avocado.
- Add the diced tomato, finely chopped cilantro, parsley, garlic, and pepper to the avocado.
- Squeeze the juice of half a lime into the bowl.
- Add olive oil, salt, and black pepper. Mix everything together until well combined.
- Serve:
- Serve the crispy potato balls with the guacamole sauce on the side.
- Enjoy your delicious and easy potato balls with guacamole sauce!
Serving Suggestions:
- Serve as an appetizer or snack with the guacamole sauce for dipping.
- Pair with a fresh salad for a light meal.
- Add a dollop of sour cream or yogurt for extra creaminess.
Cooking Tips:
- Make sure to squeeze out excess moisture from the grated potatoes to ensure the balls hold together and get crispy.
- Adjust the seasoning in the guacamole to suit your taste preference—add a pinch of chili powder for a bit of heat.
Nutritional Benefits:
- Potatoes and Carrots: Rich in vitamins, fiber, and antioxidants.
- Avocado: High in healthy fats and packed with vitamins and minerals.
- Cilantro and Parsley: Provide fresh flavor and added nutrients like vitamin C and iron.
Dietary Information:
- Vegetarian: This recipe is vegetarian.
- Gluten-Free Option: Substitute the flour with gluten-free flour.
- Vegan Option: Replace the eggs with a flaxseed egg or other egg substitute.
Nutritional Facts (per serving):
- Calories: Approx. 250 kcal
- Carbohydrates: 30g
- Protein: 5g
- Fat: 12g
- Fiber: 6g
Storage:
- Refrigeration: Store any leftover potato balls in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a frying pan or oven until warmed through and crispy.
Why You’ll Love This Recipe:
- Crispy and Flavorful: The potato balls are golden and crispy, with a satisfying crunch.
- Healthy and Nutritious: Packed with vegetables and healthy fats.
- Versatile: Can be enjoyed as a snack, appetizer, or main course.
Conclusion:
These Crispy Potato and Vegetable Balls with Guacamole Sauce are a perfect combination of flavors and textures. Whether you’re serving them as a snack, appetizer, or part of a meal, they are sure to be a hit. The refreshing guacamole sauce adds the perfect finishing touch, making this dish both delicious and nutritious.
Frequently Asked Questions (FAQ):
- Can I bake the potato balls instead of frying them?
- Yes, you can bake them at 400°F (200°C) for about 20-25 minutes, flipping halfway through.
- Can I use sweet potatoes instead of regular potatoes?
- Absolutely! Sweet potatoes will add a slightly sweeter flavor and extra nutrients.
- How do I prevent the balls from falling apart?
- Ensure you squeeze out any excess moisture from the grated potatoes and carrots before mixing.
- Can I make the guacamole sauce in advance?
- Yes, you can make it a few hours ahead of time. Store it in an airtight container in the fridge to prevent browning.
- Can I freeze the potato balls?
- Yes, you can freeze the cooked balls. Reheat them in the oven or frying pan directly from frozen.
- What other vegetables can I add to the balls?
- You can add grated zucchini, spinach, or even chopped bell peppers for more variety.
- Can I use a food processor to grate the potatoes and carrots?
- Yes, a food processor can make the grating process quicker and easier.
- Is there a way to make the guacamole spicier?
- You can add chopped jalapeño or a dash of hot sauce to the guacamole for an extra kick.
- What can I use instead of cilantro in the guacamole if I’m not a fan?
- You can substitute cilantro with parsley or basil for a different flavor.
- How do I know when the potato balls are done frying?
- The balls are done when they are golden brown and crispy on all sides.