Potatoes, chicken balls

Ingredients


1 / 2 kilo potatoes

2 eggs

1 onion finely chopped medium

1 clove garlic, finely chopped

1 tablespoon minced parsley

1 / 2 cup sliced ​​boiled chicken longitudinal Kaaadan sulfur

     Salt and pepper

1 teaspoon ground cumin

1 teaspoon ground coriander

1 / 4 teaspoon nutmeg (optional)

     Oil for frying

Suggestions for stuffing

1 / 2 kilo minced meat

1 onion finely chopped

2 tablespoons minced parsley

1 green pepper finely chopped

1 / 4 teaspoon ground spices

        Salt and pepper

2 tbsp flour

4 boiled eggs yolks

     White cheese in the form of balls in the size of hazelnuts



Way

- Wash potatoes well and cover with cold water salted and flying on medium heat for 20 minutes or until tender and easy to downstream milling.

- Peeling potatoes and mash with a fork until smooth texture.

- Add the eggs, onion, garlic, parsley and chicken mixture to the boiled potatoes.

- Season the mixture with salt and pepper, cumin, coriander and nutmeg and stir well until smooth and consists of a mixture facilitates the formation.

Of filler

- Minced meat mixed with onions, parsley and pepper and knead well and season with spices, salt and pepper.

- Form meatballs the size of the balls in the nuts rolled in flour and shake off, then fry in a little hot oil.

- Lift the paper towel and leave to cool.

For the work of the balls

- A potato dough with chicken in the form of hollow balls in the form of a small cup.

- Stuff the potato balls Bkivth Besfar meat or eggs or cheese, white as desired and closed well from all sides.

- Heat oil in a frying pan on medium heat and fry the potato balls until golden then remove to paper towel to absorb excess oil.

• Islands can be added to the potatoes, cheese can also be used (Vita - mozzarella - Akkawi) of the stuffing as desired.