Egyptian potato balls…I still like Portos ones more though!

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When I hear potato balls, first thing I picture in my mind is a yellow box with Portos name written on it and then I open it carefully with an awesome half a dozen round and warm potato balls. Those potato balls are out of this world, they are just right! I would go to portos anytime and skip the awesome desserts for one of those potatoes. However, Egypt has its own version of potato balls. They are really delicious too! Anyway, let me introduce  you to the Egyptian potato balls. They are not necessarily round by the way as you see below, but I learnt this recipe from my mother in law and I added few tweaks. Hope you enjoy it!

Ingredients

5 medium to large potatoes
1 tablespoon butter (optional)
2 tablespoons chopped parsley
1/2 tablespoon chopped dill (optional)
1 tablespoon cumin
1 large lime juice
5 minced garlic cloves
salt and pepper to taste
1 cup cooked ground beef

For breading:
1 cup flour
2 eggs
1/4 cup milk
2 cups breadcrumbs
1 tablespoon parmesan cheese

Peel and wash the potatoes well.

In a large pot, add water, salt (1 tsp) and cumin (1/2 tsp). Then add the potatoes and bring to boil. Cook until the potatoes are soft and can be mashed easily.

When potatoes are ready, pick them up from the water and in a large bowl combine them with the butter and start mashing.

Add salt, pepper, cumin, lime juice and minced garlic to the potatoes and continue mixing all together.

Add the parsley and the cooked ground beef (P.S. I just added 2 tbsp oil, 1 diced onion, 1 lb ground beef, salt and pepper to cook the beef), then fold it all together with the mashed potatoes. Yes, I mix the beef and I do not stuff the potatoes with it 🙂 It is easier this way.

Shape the potato mix into balls or any other shape. Put it in the fridge for at least half an hour. That steps makes it easier to handle for breading.

Shaped potato balls

Shaped potato balls

Beat the eggs with the milk, add a little bit of salt and pepper (sprinkle) and set aside.

Eggs, milk, salt and pepper

Eggs, milk, salt and pepper

Prepare a plate with the sifted flour. Add a little bit of paprika (sprinkle) on the flour.

Prepare a plate with the breadcrumbs and add the parmesan cheese and mix them together.

Plain breadcrumbs

Plain breadcrumbs

Now, start breading the potatoes in this sequence: Flour – Eggs  Breadcrumbs.

Cover potatoes with flour and paprika

Cover potatoes with flour and paprika

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I suggest to put the potatoes in the fridge for 30 minutes, it helps to keep the batter on.
In a deep pan, add the oil and bring it to 375 degrees F. or forget about that and do my test of throwing in some breadcrumbs, if they float to the surface super fast, it is good to go 🙂

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Add the potatoes and lower the heat to medium. Fry it until golden brown then pick it up on paper towels.
Best to serve with some Sriracha mayo. Enjoy!

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