Homemade mashed potato balls with stuffing. How to quickly and tasty cook mashed potato balls

Puree balls look appetizing and unusual, and the products are very affordable and simple. We will describe several ways of how you can make a dish.

It is quite easy to make it, you need to have about an hour of free time left. You can serve the balls as an independent dish or as a side dish. They go well with fresh vegetables. They are also combined with meat or fish.

Cooking deep-fried mashed potato balls

Deep-fried potato buns are a suitable side dish for meat. They are also served with sour cream. Sour cream gives even more tenderness to the whole dish.

The balls will be tender if the potatoes are mashed evenly without lumps. Dip the peeled tubers into a pot of salted water. Cook for about half an hour until done. Then drain the water, add 2 eggs, cream and melted butter to the hot potatoes, mash the potatoes. The base is ready.

Before moving on to frying in oil, you need to form balls of mashed potatoes. The process is simple if you have the skill. You will need to pick up 2-3 teaspoons of thick puree and roll it into a neat ball.

Carry out this procedure with all ready-made puree. Koloboks must be formed while the puree has not cooled down. Roll the buns in flour. Beat the remaining 2 eggs and dip the potato balls into them, and then roll them in breadcrumbs.

When the koloboks are ready, you can start frying. Pour sunflower oil into a deep container and heat it to a boil. Carefully drop the balls into the oil. To ensure even roasting, you need to constantly turn them over.

After the color of the potatoes has turned golden, you need to remove the balls from the heat and put on a napkin to absorb excess oil. Serve the dish hot, before sprinkling greens on top for smell and beauty.

Cooking in the oven

In the oven, the dish comes out no less tasty than when deep-fried. But there is one plus - they have less fat and calories. It is recommended to cook mashed potato balls in the oven for those who watch their thin waist.

You will need:

• Salt;
• Pepper - at the discretion of the cook;
• Sunflower oil - 20 ml;
• Breadcrumbs - 110-120 g;
• Flour - 4 tablespoons;
• Cream - 100 ml;
• Eggs - 2 pieces;
• Potatoes - 1.5 kg;
• Hard cheese - 80 g (optional).

The basis for potato koloboks is done in exactly the same way as in the first case. After the potatoes are cooked, mash them into a soft puree without lumps. To make it airy and light, you can use a blender.

Shape the warm mash into balls, using 2-3 teaspoons of potatoes to make one. Roll in flour and breadcrumbs. When the koloboks are ready, we proceed to prepare the baking sheet. It needs to be lubricated sunflower oil in advance. Place the balls on the baking sheet. On each bun you can put cheese, a plate or grated.

It is necessary to heat the oven to 170 degrees. Take care of this first. We place the baking sheet with potato koloboks in the oven and hold for about 25 minutes. In the oven, the balls will be covered with a golden crust, and the cheese will be baked on the surface. We spread the finished koloboks on a flat plate. They look great if you try to make them the same size and even.

Potato balls with ham and cheese

This dish is perfect for meeting up with friends. You can serve it with red wine for a pleasant conversation. Would need:

• Potato - 1 kg;
• Ham - 300 g;
• Hard cheese - about 200 g;
• Butter (not spread) butter - to taste;
• Sunflower oil - 150 ml;
• Cream - to taste;
• Egg - 1 piece;
• Flour for breading;
• Greens - to taste.

We cook potatoes in the same way as in previous recipes. Finely chop the ham, grate the cheese, add greens and mix the ingredients together. This is our filling.

Next, knead the tortilla from the tolchenka, put the filling on top and roll the tortilla into a bun. You need to do this while the puree is warm. Next, you need to roll the koloboks in flour and fry the balls of mashed potatoes with filling in oil until golden brown.

This method is good because, thanks to the filling, the dryness of the potatoes disappears. There are more secrets on how to get rid of dry potatoes. For example, you can add a little cream when frying. Or pre-place fresh tubers in oil.

Mashed potato balls with minced meat

We prepare the dough in the same way as in the cases described above. For the filling you will need:

• Minced meat - 400 g;
• 1 onion;
• Vegetable oil for frying;
• Salt - at the discretion of the cook.

Fry chopped onion in a pan. Fry pre-thawed minced meat with onions for about 15 minutes.

Put the fried mixture on the potato cake and wrap the cake in a bun. Thus, make all the balls.

Roll the koloboks of mashed potatoes in breadcrumbs and put in a frying pan over boiling oil. Once they are ready, remove from heat and drain on paper towels. Serve with boiled or raw vegetables. You can dip them in sour cream.

Recipe for mashed mushroom balls

This version of the dish can be prepared with baked cheese on top in a creamy sauce. Ingredients:

• Potato - 1 kg;
• Mushrooms - 500 g;
• Flour - 50 g;
• Egg - 1 piece;
• Butter (not spread) butter - 50 g;
• Onion - onion and green, to taste;
• Cream - 200 ml;
• Hard cheese - 100 g;
• Salt - according to taste preferences.

It is necessary to prepare the puree in the same way as in the previous recipes. Having previously prepared koloboks from mashed potatoes with the addition of eggs, roll them in flour and breadcrumbs, put them in a deep fryer and fry until we see golden color potatoes. Ready-made koloboks, dried on a paper towel, lay out on a baking sheet.

Let's get the mushroom sauce. It is necessary to cut the champignons (you can take mushrooms), add chopped onion and salt to taste. Fry the mixture. When the mushrooms are fried, pour cream into the pan and simmer everything together. The secret of the special taste is that the mushrooms must be without freezing. Not good for sauce dried mushrooms, since it is impossible to see traces of damage on them.

The finished sauce is evenly distributed over the potato balls on a baking sheet. Grate the cheese and sprinkle it on top. First you need to preheat the oven to 180 degrees, and then send the dish there for 5 minutes.

The dish is ready before baking, so you only need to wait until the cheese is baked.

To make the dish deliciously delicious, you should use these tips:

1. The base can be made not only from potatoes, but also with the addition of passivated onions. Olives, mushrooms and various spices are also suitable for mashed potatoes. They are usually crushed with a blender;
2. Serve crushed potato koloboks well with meat or fish;
3. The dish is delicious with red wine and cheese.

So, the vegetable base is always done the same way, the creative part of cooking lies in the filling. Here you need to show your culinary skills. The filling will make the dish more tender, airy and tastier, and will also remove excessive dryness of the potatoes. Less calories will be in the dish if you cook it in the oven.

Enjoy your meal!

Description

potato balls deep-fried- This is a very satisfying dish that can be used as an alternative to french fries. At the same time, the recipe for deep-fried mashed potato balls includes great amount fillings for stuffing the ball. A hot appetizer can be stuffed with hard or soft cheese, ham, minced meat, fish or seafood, pieces of pickled vegetables, nuts or dried fruits. And you can serve treats with cheese, cream, nut, mushroom, tomato or mustard sauce.

If you have ready-made mashed potatoes, you can make potato balls at home very quickly. And if you decide to specifically mash the potatoes for this recipe, then make sure that the potatoes have cooled enough. Infused puree retains its shape better than freshly prepared puree. But even with a fresh product, you can cook a tasty, fragrant, crunchy dish if you add flour in the right proportion. However, the required proportion of flour in potatoes should be determined individually, that is, the mass should be strong for modeling, but not too sticky and sticky.

By the way, this dish is quite high-calorie, but no less tasty. It is the deep-fried appetizer that acquires such a crispy, incomparable, spicy crust. For children who would like to give only useful things, as well as people who are accustomed to proper nutrition, you can slightly change the cooking process. You can make cheese and potato balls with your own hands just as simply and quickly in the oven or slow cooker.

You will read more about the options for preparing potato balls below in a detailed step-by-step photo recipe.

Ingredients

• 
  (720 g)
• 
  (80 g)
• 
  (1 tablespoon)
• 
  (1 tablespoon)
• 
  (1/2 cup)
• 
  (2 pcs.)
• 
  (1.25 st.)

Cooking steps

Prepare all ingredients for the dish. As already mentioned above, flour should be added strictly by definition for viscosity. The calculation of the ingredients goes to the finished, infused and frozen mashed potatoes.



Add flour, cheese, onion and dill to potatoes. Salt and pepper should be added to taste, but keep in mind that cheese will add a little saltiness to the appetizer, and sauces can add spice to the dish later.



Mix all products until large lumps are dissolved. Recall that the finished mass should be slightly dry, but keep round shape without blurring or falling apart.



The finished mass can be set aside for a while and do the breading. For breading potato balls, you will need breadcrumbs, beaten eggs and flour. It is advisable to immediately divide the mashed potatoes into medium balls, about 20-25 pieces should be obtained from this amount of ingredients.



Put the finished balls on the table or cutting board and sprinkle with flour. Then dip each ball in the egg and then roll in the breadcrumbs. Breaded balls are dipped in a large number of hot vegetable oil for 3 minutes or until intense golden color. Or you can bake the potato balls in the oven for about 10 minutes at 200 degrees Celsius.



Place the fried potato balls on a paper towel first, then on a serving platter. Serve hot with a variety of sauces. Chopped fresh vegetables and lettuce will also be appropriate for the dish.



Enjoy your meal!

Puree can be made in different ways. But in any case, such a dish turns out to be very tasty and satisfying. It can be served at the table in the form original snack and how to meat. Today we will present two different options cooking, one of which involves frying in a pan in vegetable oil, and the other - baking in the oven.

Mashed Potato Balls: Step by Step Recipe

To make such an original, you must prepare the following products in advance:

• coarse table salt - add to taste;
• odorless sunflower oil - 150 ml (for frying);
• chicken eggs - 4 pcs.;
• potato tubers - about 1.3 kg.

Base preparation

Mashed potato balls will turn out tasty and tender only if the vegetable base is homogeneous and without a single lump. To do this, you need to peel the tubers, cut them in half lengthwise, put them in boiling salted water and cook for about half an hour until they are completely soft. Next, the broth must be drained, and immediately add 2 chicken eggs to the hot vegetables and carefully mash everything with a pusher. As a result of such actions, you should have a rather thick, but homogeneous puree.

The process of forming and roasting products

Before you fry the mashed potato balls, they must be properly shaped. To do this, a thick base without lumps must be picked up in the amount of 1-2 dessert spoons. Next, you need to roll a neat and beautiful ball out of the puree. After all the products are ready, they should be completely dipped in pre-beaten chicken eggs, and then thoroughly rolled in breadcrumbs.

As you can see, there is nothing complicated in the formation of such semi-finished products. After they are completely ready, it is necessary to pour into a deep saucepan and heat it up strongly. In conclusion, in boiling oil, you need to put all the mashed potato balls. Carefully turning them over with a spoon or spatula, you should achieve complete redness, after which the dish must be laid out on paper napkins, thereby depriving it of fat.

Proper serving to the table

Fried potato balls are recommended to be served as a snack or side dish only when hot. From above they can be sprinkled with chopped fresh herbs, and also poured over with a thin stream of ketchup or mayonnaise. Enjoy your meal!

Cooking a similar dish in the oven

Potato balls in the oven turn out to be just as tasty and satisfying as those fried in sunflower oil. However, such a dish is less fatty and high-calorie. In this regard, it is recommended to do it for those who especially follow their figure.

So, we need:

• coarse table salt, ground allspice - add to taste;
• odorless sunflower oil - 20 ml (for greasing the baking sheet);
• small breadcrumbs - about 120 g;
• hard cheese - 75-80 g (add as desired);
• chicken eggs - 2 pcs.;
• potato tubers - about 1.4 kg.

Foundation preparation

Such balls are prepared in the same way as described above. However, there is still a difference in the creation of these unusual products. Thus, you should peel the potato tubers, boil them in salt water, and then drain the broth, pepper, add fresh chicken eggs and mash into a smooth and airy puree using a kitchen device such as a blender.

Forming and baking products

While the mashed potatoes are still hot, form into small balls. To do this, you need to take 1.5 or 2 dessert spoons in your hands. vegetable base. Next, a miniature bun must be rolled on all sides in small 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, a thin slice of hard cheese can be laid out on top of each ball. In this composition, the products must be placed in a hot oven, where it is desirable to withstand them for at least 20 minutes. During this time, the balls will be covered with a golden crust, and the cheese will melt and spread beautifully throughout the potato bun.

After 20 minutes, the dish should be carefully laid out on a large plate with a spatula or a flat spoon.

How to properly present to the table?

Oven-made potato balls should only be served hot to guests. In addition to them, you can present fried or boiled meat, poultry, goulash or a salad of raw vegetables.

It should be especially noted that such products will turn out to be much tastier if their base consists not only of potato tubers and eggs, but, for example, of browned vegetables (onions, bell pepper and carrots), aromatic spices, fried mushrooms, finely chopped olives or olives, ham and other ingredients.

I want to offer you a good recipe for a side dish of potatoes in the form of pretty balls that are deep-fried. Perhaps, at first glance, it will seem somewhat unusual and uninteresting to someone, but believe me, this is only until the moment you try it.

As the main ingredient for preparing this dish, you can use potatoes already boiled in their skins (or without it) or ready-made mashed potatoes, which often remain after previous meals. But in the selection of additional ingredients, you can always show imagination. Here the most relevant various additives: pre-boiled beans or / and carrots, chopped fresh or dried herbs, any spices (turmeric, paprika, zira, chili, suneli hops, cumin, etc.), mayonnaise.

Such potato balls with cheese are equally well suited as a side dish for fish or meat dishes, as well as vegetable or mushroom dishes.

Another important point: since we will deep-fry potato balls, do not forget to refresh your memory about the rules for working with boiling oil.

Ingredients:

• 5 small tubers of potatoes;
• 100-150 g of hard cheese (if not, melted cheese will do);
• 2 medium sized garlic cloves or 1 large;
• 1 egg (preferably large or 2 small);
• spices - to taste;
• about half a glass of wheat flour and breadcrumbs;
• 1.5 cups or a little more vegetable oil;
• 1 dessert spoon of semolina.

• The preparation time for the side dish is 30 minutes (if you use a microwave oven to cook potatoes).
• Yield - 3-4 servings of garnish.

How to cook Potato Cheese Balls:

To speed up the cooking process. To do this, thoroughly washed vegetable tubers wipe dry and pierce in several places (in 3-4) with a fork a centimeter and a half deep. Then we put it on a plate, cover it with a lid (we use only dishes that are suitable for use in this machine) and bake for 6-7 minutes at a power of 800 watts.

We free the baked potatoes from the “uniform” and rub on a grater with medium cells. We use the same grater for chopping cheese and garlic.

Put the prepared ingredients in a bowl and mix. Add the resulting mixture of spices and raw egg, then add literally a dessert spoon of flour, crackers and semolina.

After thorough mixing, leave the mass for seven to ten minutes alone, so that the dry ingredients added last have time to slightly soak. After all the manipulations, as a result, we got a rather dense potato-cheese mass with additives. We roll small balls out of it (their most optimal size is with Walnut) and roll in breadcrumbs and flour.

In a small saucepan, heat until characteristic clicks vegetable oil. Dropping a few balls into it (so that they are not crowded), over moderate heat, fry them comprehensively until a golden blush.

We take out the finished potato balls with cheese from the boiling oil with a slotted spoon or a small spoon with holes and immediately put them on paper napkins, with which we cover the plate - this way our side dish will get rid of excess fat.

Now it remains to decide what to serve this side dish with, and you can start the meal.

Enjoy your meal!!!

Sincerely, Irina Kalinina.
Step by step recipe with a photo specially for the site Well-fed family.

Mashed potatoes are the most common side dish prepared in the kitchen of Russians. In our country, he is very much loved for the variety of options for accompanying hot.

Cutlets, sausages, goulash, meatballs, cabbage rolls, stuffed peppers- here is the smallest list of dishes that go well with potatoes. The list can be continued indefinitely. Unfortunately, very often it turns out that there are surpluses of mashed potatoes prepared for dinner, which someone further utilizes, someone freezes, someone comes up with a new dish. The next day, for example, you can fry pies with potatoes, bake in the oven in the form of a casserole, stick dumplings for dinner or for future use.

Taste Info Second potato dishes

Ingredients

• mashed potatoes - 6 tbsp. (with a slide);
• cottage cheese without lumps (fatty) - 2-3 tbsp. l.;
• egg- 1 PC.;
• flour - 3 tbsp. l.;
• a pinch of baking powder;
• flour for breading - 0.5-1 tbsp.;
• salt to taste;
• a pinch of sugar or honey;
• spices to taste;
• vegetable oil - 2 tbsp. (for deep fat)

How to make breaded potato balls

To prepare the balls, you need to take the cooled thick mashed potatoes. If not ready, boil the peeled and diced potatoes until soft. Drain the liquid and use a crusher to make a homogeneous mass. Do not add water or milk to it, because it will be more convenient to form future koloboks from a thick composition.

Transfer the vegetable puree to a clean deep container and add 2 - 3 tablespoons of fatty cottage cheese without lumps to it. If desired, it can be pre-wiped through a sieve. The curd mass can easily be replaced with a filling of grated cheese, ham or bacon. Therefore, every time you can get a completely new taste.

Beat one medium chicken egg into the potato mass, mix with a spoon.


In order for our dough to become elastic, flour must be added to it.

Then sprinkle a pinch of baking powder in to provide a more airy final result. Salt and spices for this recipe, use to your liking. I added a mixture of ground peppers on the tip of a knife. Since there is cottage cheese in the potato dough, I recommend adding quite a bit (0.5 -1 tsp) of honey or sugar to balance the taste.


Mix all the ingredients thoroughly until a homogeneous elastic dough is obtained. Leave on the table under a towel for 10 minutes. During this time, the gluten will disperse as well as possible.


The consistency should be a slightly sticky, not very dense dough structure. To facilitate the process of forming potato balls, you need to moisten your hands with water. Roll up small balls and roll them in flour or dry semolina. If you want the finished product to be more crispy, you should replace the flour with breadcrumbs.


In a ladle with a narrow bottom and high walls, heat up the vegetable oil for deep frying. Lower the balls very carefully in 2-3 pieces until all the rounds are over. It is preferable to cook over medium heat until golden brown. Time for their preparation should take no more than 7 minutes.