Baked omelette potato balls with mushrooms, red onions and Taggiasca olives

the potato dumpling they are a tasty idea to come up with on many occasions. A very easy recipe made from a few simple ingredients, these meatballs are ideal as vegetarian main course. Made in smaller sizes, they will also be suitable as a treat appetizers or a snack of aperitif.

Just serve them fried, hot, and you’ll see that they’ll get sucked in. But they are also cold propositions Meatballs they are very tasty: in this case the slight aroma of fresh mint it will be even more inviting.

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Meatballs made from cheese, vegetables, meat or fish are among the most popular dishes for young and old alike. Usually very easy to prepare, they’re often a great way to spice up leftovers as well. Excellent fried but also oven-baked or in a saucepan. Among the many vegetarian proposals of Il Cucchiaio d’Argento, try the chickpea and pecorino balls or the crispy meatballs with asparagus.

OTHER TASTY RECIPES: Baked vegetable balls; Bread balls and zucchini; Quinoa and eggplant balls

Execution
easy
Preparation time
30 minutes
Cooking time

60 minutes

Resting place
at room temperature
Rest time

15 minutes

Portions

4 – 6

How to prepare: potato balls

Preparation of the potato balls - Phase 1

Preparation of the potato balls - Phase 1

To prepare the potato balls, first wash the potatoes well. Put them in a saucepan, add cold water and coarse salt and put them on the heat. Cook them until tender: this will take around 40-45 minutes depending on the size and variety. Drain them, let them cool for a few minutes, then peel them and mash them in a mash press, collecting the mash obtained in a bowl.

Preparation of the potato balls - Phase 2

Preparation of the potato balls - Phase 2

Add the breadcrumbs, grated Parmesan, egg and finely chopped mint with a knife. Salt and pepper and mix everything until a homogeneous mixture is obtained. Let sit for at least 15 minutes.

Preparation of the potato balls - Phase 3

Preparation of the potato balls - Phase 3

Taking a little of the mixture, form balls of the desired size with just moistened hands and place them by hand on a tray. Brown them, a few at a time, in a pan with peanut oil at 170 ° and remove them using a skimmer. Pat them dry on a plate lined with paper towels.

Preparation of the potato balls - Phase 4

Salt the still hot potato balls and serve.

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