These balls are very good as an aperitif. And its development is a fun way to entertain the kids in the kitchen.

Ingredients:

(To about 35 balls)

  • 3 medium potatoes
  • 35 slices of black pudding
  • 2 ous

Elaboration:

Prepare mashed potatoes:

Peel the potatoes, cut them in pieces and boil in salted water. When they are cooked (15 min approx), the drain and reserve.

In one wants: put the potatoes, a little oil and the yolk of an egg. We salt and pepper it. We puree (I will do a double helix ... electric mixer is in a moment). The try and add oil, salt and pepper second as we like. It should be thick. Do not add milk, which is what you would do for a normal mashed potatoes.

Prepare potato balls:

Cut the sausage in thin slices or cubes. How is it best to dice and getting the sausage is not seen within the ball. (The photo is sliced).

When the puree is already a bit cold with a spoon take a little puree, then add the piece of sausage and then a little more puree. We become a little ball with the hands (as if we balls of clay).

We make balls.

To fry:

In a bowl, beat the egg and clear that we booked.

Put a frying pan with enough oil. When the oil is hot, fry are balls that have previously gone through the egg.

Be careful not to move too much because the paella balls can be undone. If you are just bathed egg also undo. The turning point must be careful.

When they are golden, remove from the heat and let stand on a paper towel to drain excess oil. Now you can eat.

They are good when they are hot.

You can also go alone, without sausage, or sausage (in fact, are excellent with sausage!).