Almond-crusted potato balls

Ingredients

• 600 g small potatoes
• 1 tablespoon plant-based cooking cream
• 2 tablespoons cornstarch
• 3 tablespoons breadcrumbs
• 1 large garlic clove
• 1 teaspoon fresh basil
• 1 teaspoon fresh marjoram
• ½ teaspoon salt
• ½ cup all-purpose flour, for coating
• ½ cup ground almonds, for coating
• Sunflower oil, for frying

Missing an ingredient?

• What to use instead of sunflower oil
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• What to use instead of all-purpose flour
• What to use instead of cornstarch
• What to use instead of breadcrumbs
• What to use instead of potatoes

Instructions

1. Scrub the potatoes with a soft brush and boil them in plenty of water for 12-16 minutes, until tender (test with a skewer). Drain and let them cool slightly.
2. Peel the garlic, remove the germ and mince it very finely. Chop the basil and marjoram.
3. Peel the potatoes, put them in a bowl and mash them with a fork. Add the garlic, salt and herbs and stir. Add the breadcrumbs and plant-based cooking cream and keep mixing. Add the cornstarch and mix well (if the mixture is too soft, add more cornstarch).
4. Heat enough oil in a medium skillet to come halfway up the balls, over medium-high heat (170-175°C / 340-350°F).
5. Mix the flour and ground almonds in a bowl. Shape the mixture into balls a little smaller than a walnut, roll them in the almond mixture and fry for 2-3 minutes, turning them, until golden.
6. Transfer them to a plate lined with paper towels and serve hot or warm.

Nutrition facts

Approximate, per serving (about 130 g). Calculated with data from USDA FoodData Central.