Crispy Potato Meatballs

Name: Crispy Potato Meatballs
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g potato; 1 piece egg; 100g carrot; 25g corn starch; 40g parsley; 1/2 Green onions; 3g ginger; 2g salt; Crushed black pepper

by Nuan Nuan Shang

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Recently I love potatoes, especially those that are light yellow and soft and waxy to eat. I wanted to deep-fry potatoes for a veggie meatball, but thought of the long winter days and the increasingly rich fat on my body, I decided to give up frying and use the oven to bake it. Served with your favorite vegetables, the grilled is crispy on the outside and soft and waxy on the inside. There is no excess fat, and you will not feel guilty if you eat a few more.

Ingredients

400g Potato
1 piece Egg
100g Carrot
25g Corn Starch
40g Parsley
1/2 Green Onions
3g Ginger
2g Salt
Crushed Black Pepper

Crispy Potato Meatballs

1. Wash the potatoes and steam them in a steamer until they can be easily penetrated with chopsticks. Let the cooked potatoes cool and peel them, put them in a fresh-keeping bag and roll them into granular-free mashed potatoes with a rolling pin.

2. Peel and shred carrots, wash and mince coriander, green onions, and ginger

3. Mix the mashed potatoes with the ground vegetables and beat into an egg

4. Stir evenly with chopsticks, then add appropriate amount of cornstarch according to the softness and hardness of the mashed potatoes after mixing, and mix until the hardness is moderate

5. Put on disposable gloves, take an appropriate amount of mashed potato mixture into a ball shape, and place it evenly on the baking tray

6. Preheat the oven to 195 degrees in advance, put the baking tray in the middle of the oven, and bake on the top and bottom for 20 minutes. It tastes better with tomato sauce when eating.