Deep-fried potato balls - a complete replacement for French fries: recipe with photo

Hello, dear readers. Potatoes are a unique and versatile product from which you can prepare a huge number of varied, tasty, original and even healthy dishes. Particularly noteworthy are the potato balls, which turn out crispy and incredibly appetizing. Knowing some of the subtleties and tricks of the cooking process, you can prepare them yourself at home. Thanks to the efforts and creative approach to culinary work, the appetizer turns out to be very aromatic, juicy, satisfying, it has a rich golden hue and an appetizing crust. To diversify the dish, the balls go well with vegetables, meat and fish products, and sauces.

Deep-fried potato balls - how to cook 15 varieties

Deep fried potato balls
Deep-fried potato balls with cheese
Deep-fried potato balls without filling
Potato balls with bacon
Potato balls made from raw potatoes
Potato balls "Alu Vada"
Deep-fried potato balls with onion and mushroom minced meat
Deep-fried potato balls with triple breading
Crispy potato balls with suluguni
Deep-fried potato balls with Adyghe cheese
Potato balls with sausages “KNEKIBALL”
Deep fried potato balls with ham and cheese
Potato Boucher
Potato balls with Piccadilly filling
Potato balls with salmon

Deep fried potato balls

This is one of the simplest recipes, however, it fully demonstrates the taste originality of this dish.

Ingredients:

Potatoes – 1 kg.
Salt - according to preference
Vegetable oil – 250 ml.

Preparation:

Boil the potatoes and mash them into a puree.

Form into balls, dry and deep-fry for 15 seconds.

Dry off excess oil and serve.

Deep-fried potato balls are dried from oil by placing them on paper napkins or in a colander.

Potato balls in the oven

Kitchen appliances and utensils: stove, oven, baking sheet, saucepan, knife, blender or potato masher, baking parchment, greasing brush.

Ingredients

Potato	850-900 g
Water	1 l
Milk	100-120 ml
Vegetable oil	20 ml
Salt	taste
Pepper, spices	taste

How to choose the right ingredients

To prepare this dish, it is better to take potatoes from an old harvest. It will make the most delicious puree. But the young tubers are too boiled, and the dish turns out bland, making it difficult to form balls.
Be sure to check the milk for freshness: it should not have any foreign odor or curdle when boiling. To prepare the dish, it is better to take milk with a fat content of 3.2% or higher.

Step-by-step preparation

Pour 1 liter of water into a saucepan and put on fire. When the water boils, add a little salt to it. Peel 850-900 g of potatoes and rinse them. Cut into large pieces and place in boiling water. When the potatoes boil, reduce the heat to medium and cook, covered, until tender.
Drain the remaining water from the potatoes. Add 100-120 ml of milk, pepper and spices to taste into the pan.
Using a potato masher or blender, puree the mixture. Add salt if necessary. Refrigerate the puree for ten minutes.
Cover a baking sheet with parchment and spread 20 ml of vegetable oil over it with a brush.
Form the puree into small balls.
Bake them in an oven preheated to 170-190 degrees for 10 minutes.
A golden crust should form on the balls.

Recipe video

If you want to see how to make these potato balls, take a look at the following video. It shows the entire cooking process step by step.

https://youtu.be/nNlL54HSPVY

Deep-fried potato balls with cheese

The dish turns out to be very spicy; it can be served not only for lunch, but also as an excellent snack for beer.

Ingredients:

Mashed potatoes – 0.72 kg.
Cheese cheese – 80 gr.
Finely chopped dill – 1 tablespoon
Finely chopped green onion – 1 tablespoon
Flour – ½ cup
Breadcrumbs – 1 ½ cups
Spices – salt – as per preference
Eggs – 2 pcs.

Preparation:

Mix the puree with flour, grated cheese, dill and onion, spices, and salt.

When adding mashed potatoes for potato balls with cheese, ham, cheese, you need to take into account the saltiness of these products so that the dish does not turn out too salty.

Form into balls and place in the refrigerator for 15 minutes.

Beat the eggs, dip the balls in them, roll in breadcrumbs and fry in hot oil until golden brown.

Forming and baking products

While the mashed potatoes have not completely cooled, form small balls out of them. To do this, you need to take 1.5 or 2 dessert spoons of the vegetable base in your hands. Next, the miniature bun must be rolled on all sides in fine breadcrumbs.

After all the semi-finished products are ready, they should be placed on a large baking sheet, which is recommended to be greased with sunflower oil in advance. If desired, you can place a thin slice of hard cheese on top of each ball. In this composition, the products must be placed in a hot oven, where it is advisable to keep them for at least 20 minutes. During this time, the balls will be covered with a golden brown crust, and the cheese will melt and beautifully spread throughout the potato bun.

After 20 minutes, the dish should be carefully placed on a large plate using a spatula or flat spoon.

Deep-fried potato balls without filling

Typically, these balls are prepared to replace potatoes or french fries as a side dish, but can also be served as a separate dish with sauce.

Ingredients:

Potatoes – 1 kg.
Breadcrumbs – 100 gr.
Starch – 1 ½ tablespoons
Flour – 100 gr.
Spices, salt - according to preference
Vegetable oil – 0.5 l.
Yolks – 4 pcs.
Breadcrumbs – 150 gr.

Preparation:

Prepare puree, add salt, starch, flour, yolks, stir. Form into balls.

Fry in hot oil.

Dry off the oil and serve.

With minced meat

This treat is ideal for lovers of the traditional “duet” - potatoes and meat. The good thing is that minced meat from any meat or a combination of several types in any proportion is suitable. Some may think that fiddling around with cooking for an hour and a half is too long. But the result is worth the time spent!

The little secret of this dish is the addition of onions to the minced meat. It gives juiciness.

Potato balls with bacon

Such delicious balls with a crispy crust and a distinct taste of bacon can be served both on the dinner table and as a snack with beer.

Cheese in potato balls is used as a binder in mashed potatoes and as an element of a tasty filling.

Ingredients:

Mashed potatoes – 0.35 kg.
Hard cheese - 150 gr.
Bacon - 100 gr.
Greens - ½ bunch
Egg - 2 pcs.
Breadcrumbs - 3 tablespoons
Salt, pepper - according to preference
Vegetable oil - 0.5 l.

Preparation:

Mix the puree with grated cheese and form into flat cakes.

Place some cheese in the center, form into balls, and put them in the refrigerator for 15 minutes.

Heat the oil in a deep fryer or deep thick-walled pan, stewpan, casserole dish, etc.

Beat the eggs. Dip the balls in the egg, roll in breadcrumbs and deep-fry until crust forms.

Place on a paper towel or colander to remove excess oil.

Can be served hot or chilled.

Baked potato balls with cheese

A very interesting and very tasty dish that everyone will definitely like: both children and adults. It’s also fun to make for everyone together. Especially - rolling meat balls! Children just love it.

Ingredients

potatoes - 700 grams;
ready minced meat (beef or pork) - 300 grams;
onion - 1 head (medium);
garlic - 2 cloves (medium);
chicken egg C1 - 1 piece;
wheat croutons for breading - 100 grams;
semi-hard cheese (Russian) - 50 grams;
low-fat mayonnaise or sour cream - 2 tablespoons;
sunflower oil - 1-2 tablespoons (for frying and greasing the mold);
parsley - 4 sprigs;
sea salt, ground pepper - to taste.

Preparation

Preheat the oven to 180 degrees.
Cut the potatoes into large pieces and boil in salted water until tender. Then use a masher or blender to puree the potatoes. If desired, you can add a little butter if the puree turns out dry.
In a separate bowl, mix the egg with salt. And add half the egg to the slightly cooled puree. Mix.
Chop the garlic and onion very finely or grate them. Mix with minced meat. And then add some breadcrumbs for viscosity. Then add the rest of the egg. Mix everything thoroughly. And we beat it back several times. Let the minced meat rest for about half an hour.
After this stuffing, we make round balls and fry them in a frying pan in sunflower oil.
Pour the rest of the breadcrumbs into another bowl. Use a spoon to scoop out the puree and flatten it into a flat cake with wet hands.
Place a meat ball in the center and wrap the sides in potatoes. And so - with all the meat balls.
Then roll them in breadcrumbs.
Grease the mold with oil and place the balls. And bake them in the oven for about 25 minutes.
At this time, grate the cheese and mix it with mayonnaise or sour cream. Then we take the balls out of the oven and grease each one with cheese and mayonnaise. And bake for about 10 minutes more. To create a golden brown crust.

That's all! The balls are ready. It's time to serve them to the table! Bon appetit!

Potato balls made from raw potatoes

Potato balls are prepared according to this recipe in Denmark, served as a side dish for pork or as a dish on its own.

Ingredients:

Pork lard – 0.2 kg.
Potatoes – 10 pcs.
Eggs – 2 pcs.
Flour – ½ cup
Salt, pepper - according to preference
Onion – 2 pcs.

Preparation:

How to make with ham

If you have ham in the refrigerator, you can use it as an ingredient in potato balls.

For this dish you will need:

300 grams of ham;
1.2 kilograms of potatoes;
a couple of raw eggs;
60-70 grams of flour and breadcrumbs;
200 grams of refined sunflower oil (cooking fat can be used);
a few sprigs of green parsley,
salt.

Cook the potatoes until done. The water must be drained, the vegetables dried and mashed while they are still hot.

Finely chop the ham, then add it to the potatoes, along with some of the flour. Beaten egg yolks go there too. Mix the resulting “dough” and form balls (or cylinder-like figures) out of it.

There are three final steps left: roll the balls in flour, then brush with beaten egg whites, and finally dip in breadcrumbs.

Now you can put it in a deep fryer or deep frying pan with boiling fat or vegetable oil and wait for an appetizing crust to appear. Serve with green sauce.

Potato balls "Alu Vada"

This is how potato balls are prepared in the Indian state of Gujarat, a place known for many very tasty dishes. The balls according to this recipe fully confirm this opinion.

Ingredients:

Boiled potatoes – 6 cups
Ghee butter – 0.5 kg.
Green chili pepper, finely chopped – 6 pcs.
Ginger, chopped fresh – 1 teaspoon
Dried crushed coconut – 2 teaspoons
Sugar – 2 teaspoons
Salt – 2 teaspoons
Chopped coriander leaves - tablespoon
Lemon juice
Pea flour – 1 cup
Wheat flour - 1 cup
Asafoetida – 1 teaspoon
Turmeric - ¼ teaspoon
Cayenne pepper – ¼ teaspoon
Raisins – 12 pcs.

Preparation:

Make mashed potatoes, cool and mix all ingredients except flour and spices for the dough. Form into balls.

Mix flour and spices, prepare a batter using water.

The ghee in this recipe can easily be replaced with regular unsalted ghee.

Dip the balls into the dough and fry in hot oil.

Sweet fried potato balls

This dish of Singaporean cuisine does not contain animal fats and can be offered to those who are on a diet both as a dessert and as a side dish for spicy fish prepared according to the recipes of South Asian cuisine.

Ingredients:

250 grams mashed potatoes
150 grams bitch
Two teaspoons of corn flour
teaspoon salt
150 grams of fine coconut flakes
200 milliliters of water
75 grams of brown sugar.

Preparation:

Mix mashed potatoes, both types of flour and knead into an elastic dough. Set it aside to “rest” for half an hour.

Prepare syrup from water and sugar. When the sugar dissolves, add coconut flakes. Continue cooking until the syrup thickens enough to make the filling for the balls.

Make balls from the potato dough, placing a spoonful of coconut filling in the middle. Fry in a deep fryer or deep frying pan until golden brown.

Deep-fried potato balls with onion and mushroom minced meat

These balls are recommended for buffet and festive tables. But they are prepared so simply and quickly that they can be made for an ordinary table to please your household with a delicious dish.

Ingredients:

Potatoes – 0.5 kg.
Champignons or oyster mushrooms – 0.3 kg.
Onion – 1 pc.
Vegetable oil – 0.5 l.
Wheat flour – 5 tablespoons
Dill – 1/4 bunch
Pepper, salt - according to preference
Eggs – 2 pcs.

Preparation:

Boil the potatoes and mash them into a puree.

Fry finely chopped onion with chopped mushrooms.

Mix the puree with flour, onion and mushroom frying and 1 egg, finely chopped dill, salt and pepper.

Form into balls, cool for 10 minutes. in the freezer, dip in beaten egg, roll in breadcrumbs and fry in hot oil until crispy.

Mushroom puree balls recipe

And another very interesting recipe for potato balls with an exquisite taste thanks to the addition of mushrooms.

The following ingredients will be required:

potatoes - 1 kg.,
onion - 1 pc.;
champignons - 300 gr.;
vegetable oil - 100 ml;
salt, pepper to taste;
breadcrumbs - 150 gr.

Deep-fried potato balls with triple breading

They are prepared quickly, simply, and turn out extremely tasty.

Ingredients:

Potatoes – 2 pcs.
Butter – 85 gr.
Yolks – 2 pcs.
Flour – 50 gr.
Pepper, salt - according to preference
Breadcrumbs – 150 gr.

Preparation:

Boil potatoes in their skins, peel, cool, and mash.

Stir oil, salt and spices into puree.

Place in the refrigerator for 2 hours.

Form balls and make triple breading - first roll in flour, then in beaten egg and then in breadcrumbs.

Deep fry until golden brown.

In breadcrumbs

Cooking time: 1 hour.
Number of servings: 6 persons.
Calorie content of the dish: 505 kcal.
Purpose: for lunch.
Kitchen: author's.
Difficulty of preparation: medium.

Potato balls coated in breadcrumbs are popular among adults and children. They come out with a golden brown crust, have an appetizing crunch when eaten and serve as an excellent side dish for lunch with meat or fish. To make them, you can use not only fresh puree, but pre-prepared and leftover puree - this will turn out faster, but no less tasty.

Ingredients:

breadcrumbs – 140 g;
salt - a pinch;
sunflower oil – half a glass;
eggs – 4 pcs.;
potatoes – 1200 g.

Cooking method:

Boil the potatoes until tender, mash them with half the eggs and salt.
Form into balls, roll first in the beaten egg mixture, then in breadcrumbs.
Fry in deep fat or in a frying pan until the surface is golden brown.
Dry with a paper towel and serve with fresh herbs.

Crispy potato balls with suluguni

The dish turns out to be spicy, an excellent appetizer for dry wine.

Ingredients:

Potatoes – 0.25 kg.
Breadcrumbs – 100 gr.
Suluguni cheese – 40 gr.
Butter – 40 gr.
Semolina – 2 tablespoons
Flour – 50 gr.
Blend of Provençal herbs – optional
Vegetable oil – 0.5 l.
Dill – 20 gr.
Pepper, salt - according to preference
Eggs – 2 pcs.
Breadcrumbs – 150 gr.

Preparation:

Boil the potatoes, mash them into a stiff puree, stir in finely grated suluguni, dill, butter, salt and pepper.

Beat 1 egg with semolina and add to the puree. Cool.

Form into balls. Beat the second egg with flour. Dip the balls in the egg, roll in breadcrumbs - repeat twice - and fry in hot oil.

Let the oil drain and serve.

How to cook in the oven

Mushrooms are an important ingredient in many culinary delights. With their help, you can make even simple croquettes just as delicious. Shall we try?

The following components are needed:

potatoes - take a kilogram;
½ kilogram of mushrooms (champignons or honey mushrooms are suitable);
a raw egg;
flour – 50 grams is enough;
the same amount of butter - butter, spread and margarine are not suitable;
cream - a glass is enough;
onion head;
cheese (preferably hard) – 100 grams;
salt - use your taste.

Prepare regular mashed potatoes, break the egg and mix. Roll out croquettes from the still warm base. Now you can roll them in flour, then “bathe” them in breadcrumbs. Next, the buns are sent to a deep frying pan with hot vegetable oil or a deep fryer. When they turn golden, we transfer them to a paper towel to get rid of excess oil. And from there we transfer it to a baking dish.

While the croquettes are resting there, we make the mushroom sauce. Cut the mushrooms and onions, fry in a frying pan with vegetable oil. Let's not forget about salt. When we see that the mushrooms are ready, pour cream into the onion-mushroom mixture. All together need to be simmered for a short time.

The secret to the bright taste and rich aroma of the sauce is that you need to use fresh mushrooms, not dried or defrosted.

Pour the sauce over the potato balls directly on the baking sheet and sprinkle grated cheese on top. You can put the container in the oven, preheated to 1800C. For five minutes, no more, until the cheese melts.

Deep-fried potato balls with Adyghe cheese

The dish turns out tasty and satisfying; it can be served on a holiday table or for breakfast.

Ingredients:

Potatoes – 3 pcs.
Turmeric – ¼ teaspoon
Pepper, salt - according to preference
Adyghe cheese – 150 gr.

Preparation:

Grate the potatoes, add salt, and set aside to release the juice.

Grate the cheese on a coarse grater, add turmeric and pepper. Stir.

Squeeze the juice out of the potatoes and form into balls with cheese inside.

Deep fry until golden brown.

Cooking steps

Prepare the necessary ingredients. Wash and boil the potatoes until tender in their skins, then cool, peel and grate on a medium grater.

Grate the cheese and add to the grated potatoes.

Mix everything well. The mass should be homogeneous and sticky.

Fry the balls until beautifully golden brown (2-3 minutes on each side) over medium heat. Place the finished potato balls with cheese on a paper towel to remove excess fat.

Serve this delicious and appetizing dish hot or chilled with your favorite sauce.

Bon appetit!

Potato balls are a simple but tasty, original snack that can be made even from leftover fresh mashed potatoes. Pairs well with various sauces and replaces bread. We will look at a classic recipe that requires a minimum set of ingredients. The entire cooking process takes about 60 minutes.

Breadcrumbs can be replaced with 3-4 tablespoons of wheat flour.

Ingredients:

potatoes – 1 kg;
chicken eggs - 3 pieces;
breadcrumbs – 120 grams;
sunflower oil – 250-400 ml (depending on the volume of the frying pan or deep fat);
salt - to taste.

Potato balls with sausages “KNEKIBALL”

The dish is perfect if you need to quickly prepare a delicious breakfast or a main course for lunch. Instead of KNEKYBALL sausages, you can use any sausage with cheese.

Ingredients:

KENNYBALL nipples or any other sausages with cheese – 220 gr.
Mashed potatoes – 1 kg.
Breadcrumbs – 100 gr.
Pepper confiture – 4 tablespoons
Vegetable oil – 0.5 l.
Pepper, salt - according to preference
Eggs – 2 pcs.
Breadcrumbs – 150 gr.

Preparation:

Cut the sausages into small pieces.

Mix the puree with confiture and eggs.

Form into balls, placing pieces of sausage inside, roll in breadcrumbs - repeat twice - and fry in hot oil for 5 minutes.

Let the oil drain and serve.

Cooking secrets

Potato balls, like any snack, require high-quality, fresh ingredients. As you might guess, the basis of this chic dish is potatoes. A young variety or one with a fairly high starch content is suitable for this. To ensure that the balls form well, the recipe contains eggs, a small amount of milk, and a variety of spices.

To add brightness and piquancy, you should use breadcrumbs and cheese crumbs. The snack will be more satisfying, nutritious and tasty if you add vegetables, minced meat, meat or ham to the filling. Fry potato balls in a hot frying pan with plenty of vegetable oil.

First, boil the potatoes, combine with yolks, flour and spices. If the dish is prepared during the fasting period, then you do not need to add eggs.
Knead the dough, form balls with a spoon or with wet hands.
Most recipes call for mashing potatoes. If there is no such desire, you can grate it, then squeeze out all the juice, combine with all the ingredients and fry in a frying pan.
The balls hold their shape perfectly if the dough is sufficiently stiff, and the breading involves the use of breadcrumbs, flour and eggs.
After frying the potato balls, it is important to dry the snack on paper towels, this way you can get rid of excess oil and fat.
The dish will turn out more extravagant, tender and piquant if the balls are not fried, but boiled in milk.

There are several ways to prepare a unique potato snack:

In a slow cooker.
This cooking method allows you to make softer, more airy balls, but the cooking time increases significantly. Having formed the buns with filling, you should place them in the multicooker bowl and set the appropriate mode, namely “Frying”. The cooking time will be at least thirty minutes to form a crispy, appetizing golden crust.
In the oven.
To prepare the appetizer, you will have to prepare a deep casserole dish or baking sheet. Form in the usual way. As for breading, the best option is eggs and breadcrumbs. The resulting balls should be placed on parchment and baked at 200 degrees for fifteen minutes.
In a frying pan.
This is the simplest and fastest preparation option. According to the recipe, you will need a thick-walled and deep frying pan, preferably cast iron. Pour in a sufficient amount of vegetable oil, bring to a boil, then drop the balls into it. Fry for two to three minutes until golden brown.

Deep fried potato balls with ham and cheese

The balls prepared according to this recipe turn out very tender and tasty.

Ingredients:

Mashed potatoes – 0.5 kg.
Breadcrumbs – 100 gr.
Vegetable oil – 0.5 l.
Pepper, salt - according to preference
Eggs – 3 pcs.
Garlic – 3 cloves
Flour – 2 tablespoons
Ham – 150 gr.
Hard cheese – 100 gr.

Preparation:

Cut the ham into small pieces, cheese into small cubes, and finely chop the garlic.

Mix the puree with 1 egg, ham, garlic, salt and spices.

Add flour and mix again until smooth.

Form into balls by placing pieces of cheese inside.

Beat the eggs, dip the balls, roll in breadcrumbs. Repeat twice and fry in hot oil for 5 minutes.

Let the oil drain and serve.

With cheese

Cooking time: 1 hour.
Number of servings: 3 persons.
Calorie content of the dish: 534 kcal.
Purpose: for dinner
Kitchen: author's.
Difficulty of preparation: medium.

Potato cheese balls, which are made with mozzarella, gouda or other soft variety, have a pleasant creamy-sharp taste. When biting, you can feel the delicate stretchy cheese fibers, giving the products a creamy aroma and a pleasant texture. Dried dill enhances the spiciness and salty taste of the balls, and quail eggs are used instead of chicken eggs. The koloboks are deep fried.

potatoes - half a kilo;
cheese – 100 g;
flour – 40 g;
breadcrumbs – 30 g;
vegetable oil - half a glass;
dried dill – 20 g;
Quail eggs – 1 pc.

Cooking method:

Boil the potatoes in their skins until tender, then grate after cooling.
Add chopped cheese, egg, flour, dill. Add salt and roll into balls.
Roll in breadcrumbs, heat the oil in deep fat and fry until golden brown.
Dry excess oil, serve with sour cream and garlic.

Learn how to make delicious cheesecakes using the following recipes.

Potato Boucher

These tasty balls can be made from leftover puree, they can be frozen in the freezer and cooked when you need a tasty stand-alone dish or a tasty side dish.

Ingredients:

Mashed potatoes - 1 kg.
Corn starch - 50 gr.
Egg - 1 pc.
Salt, Provençal herbs - optional
Vegetable oil for deep frying
Flour - 150 gr.

Preparation:

Mix the puree with seasonings and salt, egg, starch and flour.

Form balls from the resulting mass.

Deep fry for 3 minutes.

Breaded

Cooking time: 1.5 hours.
Number of servings: 7 persons.
Calorie content of the dish: 197 kcal.
Purpose: for lunch.
Kitchen: author's.
Difficulty of preparation: medium.

Especially tasty are balls of mashed potatoes coated in breading, which gives them a pleasant crunch and a rich, uniform color. The appetizing appetizer will have a spicy, islandy taste. It is best served in combination with sour cream and fresh chopped herbs to emphasize the effectiveness and originality of potato products.

Pomegranate juice: benefits and properties
Cystitis - symptoms in women, first signs of the disease
How to choose an evening dress according to your body type

Ingredients:

potatoes – 800 g;
butter – 50 g;
eggs – 1 pc.;
a mixture of ground red and black pepper – 2 pinches;
salt - a pinch;
wheat flour – 40 g;
vegetable oil - half a glass;
sour cream – 150 ml;
dill or parsley - a bunch.

Cooking method:

Boil the potatoes until tender, mash, pour in the melted butter.
Season the puree with egg, pepper, and salt.
Form into balls, bread in flour, fry in hot oil, preheated in a frying pan.
Serve golden products with sour cream and chopped herbs.

Potato balls with Piccadilly filling

Delicate, aromatic balls can be served as a side dish for any dish, or as an independent dish.

Ingredients:

Potatoes – 1 kg.
Minced meat – 0.3 kg.
Onion – ½ pc.
Breadcrumbs – 150 gr.
White wine – ¼ glass
Olives - 1 tablespoon
Raisins – 1 tablespoon
Tomato sauce – ¾ cup
Spice mixture - as per preference
Vegetable oil – 0.5 l.
Pepper, salt - according to preference
Eggs – 2 pcs.

Preparation:

Make mashed potatoes.

Fry finely chopped onion with minced meat for 7 minutes. Pour in the wine, add chopped olives, raisins, tomato sauce, wine and simmer for 10 minutes.

Separate the whites from the yolks. Stir the latter into the puree.

Form balls with minced meat filling and cool.

Beat the whites. Dip the balls, roll in breadcrumbs - repeat twice.

Fry in hot oil until golden brown.

Appetizer with added mushrooms

Mushrooms are an important ingredient in many culinary delights. With their help, you can make even simple croquettes just as delicious. Shall we try?

The following components are needed:

potatoes - take a kilogram;
½ kilogram of mushrooms (champignons or honey mushrooms are suitable);
a raw egg;
flour – 50 grams is enough;
the same amount of butter - butter, spread and margarine are not suitable;
cream - a glass is enough;
onion head;
cheese (preferably hard) – 100 grams;
salt - use your taste.

Prepare regular mashed potatoes, break an egg into it and mix. Roll the still warm croquettes. Now you can roll them in flour, then “bathe” the balls in breadcrumbs. Next, the buns are sent to a deep frying pan with hot vegetable oil or a deep fryer. When they turn golden, we transfer them to a paper towel to get rid of excess oil. And from there we transfer it to a baking dish.

The secret to the bright taste and rich aroma of the sauce is that you need to use fresh mushrooms, not dried or defrosted.