Monday, December 26, 2011

Experiments with stuffing Potatoes !!!

Recipe: Potato ball with Meat Mince and
               Potato ball with Pasta

Few months back we had been invited to a friends place for dinner and there we were served these very interesting and tasty appetizers made by filling out mashed potatoes with grated coconut and mint. I had wanted to try them out ever since but with my vacation trip to India (which followed immediately after this particular visit) I had forgotten completely about it.

But a couple of days back an item on the menu card of a restaurant reminded me of this forgotten goody. What I saw looked really mouth watering….. Balls rolled out of mashed potatoes, filled with creamy, cheesy pasta.
I decided to give them a shot as soon as possible.
I wasn’t too sure on how to get the mashed potatoes to roll out like dough, but nevertheless stuck on my plan to experiment, come what may!!

 I made 2 variants of this, one using minced meat and other with pasta filling. Both of them came out quite well and tasted great too.
The ones filled with minced meat tasted a lot like an upside down cutlet J
The balls filled with pasta had a very different and captivating flavour and aroma.
Both of them are really worth a try….  



For the covering
Potatoes – 2 large boiled and mashed without lumps
Corn flour – 1 tbsp
Salt to taste
Pepper – as per taste

Mix all these together to make a firm dough. If you feel your dough is too soft add more corn flour to tighten it up.

Minced meat (any meat would do) – ½ cup (I used mutton mince)
Onion – 1 small
Ginger – ¼ tsp chopped
Garlic – ¼ tsp chopped
Chilly powder – ½ tsp
Turmeric powder – ¼ tsp
Coriander powder – ½ tsp
Fennel powder – ¼ tsp
Garam masala – ¼ tsp
Oil – 2 tbsp

Egg white – 1(if you don’t want to use egg white, its ok to mix a tsp of corn flour in ½ cup of water)
Bread crumbs – 1 cup


To make filling:
First cook the minced meat by boiling it in water with a little salt and a pinch of turmeric powder till the meat is well done. Strain off the excess water by passing it through a strainer and set aside.

Heat oil in a pan; add ginger, garlic and onions and sauté till the onions are translucent. Now add all the spice powders and sauté till the raw smell is off, if you feel that the spices are getting burned just add a table spoon of water and mix.

Once the masala is done add the cooked minced meat and mix well, add salt as per taste and switch off the flame.
Let this cool off completely.

Filling the potato dough:
Make small lemon sized balls out of the potato dough. Flatten the ball in your palm into a small and thick circular disc. Take a teaspoon of the filling and place it on to the disc and wrap the filling with the free edges of the dough and roll it into a ball. Any cracks or gaps can be filled with small pieces of extra dough.
Try to make a crack free and perfect ball so that it doesn’t break while frying.

Do the same with rest of the dough.
Now roll the balls in first in the beaten egg whites and then the bread crumbs and set aside.

For deep frying:
Heat oil to boiling temperature and only then drop in the balls to avoid breaking of your goodies.
Deep fry the balls for 5-8 mins, remove from oil using a slotted spoon and place on tissue paper to drain off excess oil.

You can serve this with some ketchup. This makes a lovely evening snack or an appetizer.



Potato dough -  from the above recipe.


Pasta cooked – ½ cup (boil in water with a pinch of salt and a drop of oil until the pasta is cooked well. Drain of excess water)
Onions – 2-3 tbsp chopped

Tomato pasta sauce – 3 tbsp (I have used a store bought brand Prego Italian sauce. You can use any other brand as well or even a home made one the recipe of which is given in my post Pasta in mixed sauces)

White sauce – 4 tbsp (recipe given in Pasta in mixed sauce post)

Garlic – 1 clove crushed
Red chilly flakes – as per spice needs
Mozzarella cheese shredded – 4-5 tbsp
Olive Oil – 1 tbsp


Heat oil; add garlic and sauté till raw smell goes off. Now add the chopped onion and continue sautéing till the onions turn translucent.
Pour the sauces and mix well.
 Now toss in the cooked pasta and stir on till the sauces start drying up but not too dry. Put salt and red chilly flakes as per taste and remove from flame.
Mix in the shredded mozzarella cheese and set aside.
 Your filling is ready.

Filling and frying the potato balls is the same as above.

The pasta filled potato balls have a very interesting and lovely taste.
They would definitely make great appetizers.


  1. Hello Misha,
    Thanks for your great feedback! Loved the event at the school and it was great to meet new people! Your blog is great! I will sure be following it! This particular post called my attention cause we have a very similar bite in Brazil, however it's filled with chicken :)
    Hope to see you soon.

    1. Really happy to hear from you Francine and thank u so much for your feedback too. Quite surprised to heart that you have a similar recipe too coz this was juz one of my's a pleasure to meet ppl with similar interests and hope to meet u again