Broccoli and Potato Balls

Broccoli and Potato Balls, the combination of broccoli, potatoes and other ingredients like garlic, ginger, green chillies and soya sauce makes it an interesting chinese starter.

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Broccoli and potato are different in every way, from the flavour and appearance to the texture. Interestingly, the two combine very well to make a scrumptious starter.

The two veggies are perked up with soy sauce, ginger, garlic and other typical, readily-available oriental ingredients, batter coated and deep fried.

The outcome is a fantabulous starter that is attractively crunchy outside and comfortingly soft inside. You are sure to enjoy this contrast in the Broccoli and Potato Balls.

Broccoli and Potato Balls also make a great party snack to serve for High Tea Party

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Broccoli and Potato Balls recipe - How to make Broccoli and Potato Balls

Preparation Time:    Cooking Time:    Total Time:     6Makes 6 balls
Show me for balls

3/4 cup finely chopped and blanched broccoli
1/4 cup boiled , peeled and mashed potatoes
2 tsp oil
1/4 cup finely chopped onions
1/2 tsp finely chopped green chillies
1/2 tsp grated ginger (adrak)
1/2 tsp finely chopped garlic (lehsun)
1/2 tsp soy sauce
1 tsp cornflour
salt to taste

To Be Mixed Into A Plain Flour-water Mixture
1/2 cup plain flour (maida)
1/2 cup water
salt to taste

Other Ingredients
bread crumbs for rolling
oil for deep-frying

For Serving
schezuan sauce
  1. Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute.
  2. Add the green chillies, ginger and garlic and sauté on a medium flame for a few seconds.
  3. Add the broccoli and soya sauce, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Remove from the flame and keep aside to cool for a while.
  4. Add the potatoes, cornflour and salt and mix well.
  5. Divide the mixture into 6 equal portions and shape each portion into a ball.
  6. Dip each ball in the plain flour-water mixture and then roll in the bread crumbs till they are evenly coated from all the sides. Keep aside.
  7. Heat the oil in a deep non-stick kadhai and deep-fry, a few balls at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
  8. Serve immediately with schezuan sauce.

Broccoli and Potato Balls Video by Tarla Dalal


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Nutrient values per ball
Energy85 cal
Protein1.6 g
Carbohydrates9.9 g
Fiber0.4 g
Fat4.4 g
Cholesterol0 mg
Vitamin A257.4 mcg
Vitamin B10.1 mg
Vitamin B20.1 mg
Vitamin B30.5 mg
Vitamin C9.1 mg
Folic Acid7.8 mcg
Calcium15 mg
Iron0.5 mg
Magnesium0 mg
Phosphorus0 mg
Sodium9.2 mg
Potassium55.4 mg
Zinc0.1 mg

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Broccoli and Potato Balls
 on 15 Jun 15 01:15 PM

This is such a perfect starter to a party.. I serve this with a spicy sauce and guest enjoy every bite of it
Broccoli and Potato Balls
 on 17 Sep 13 12:49 PM

Very yummy you have to try thid
Broccoli and Potato Balls
 on 17 Sep 13 12:48 PM