Catlix (stuffed potato balls)

The Star Malaysia - Star2 - - Taste -

Makes about 15

1kg pota­toes oil, for fry­ing

1/2 onion, peeled and minced

1 jalapeno, minced

1 clove gar­lic, peeled and minced

1/4 kg minced lamb or beef

2g mixed ground spices salt, to taste chopped co­rian­der leaves, ac­cord­ing to your pref­er­ence

1 egg, beaten bread­crumbs, for coat­ing oil, for fry­ing

Boil the pota­toes in wa­ter un­til they are soft.

Peel and mash them with a fork till smooth, and sea­son to taste.

Place some oil in a pan, and sautee the onion, jalapeno and gar­lic till fra­grant. Add in the minced meat, and stir-fry lightly till cooked. Add the spices and sea­son to taste.

Re­move from the heat and stir the co­rian­der leaves through.

Form the mashed potato into small balls. Make an in­den­ta­tion in the mid­dle of each ball and fill with a lit­tle of the minced meat mix­ture.

Coat each ball with beaten egg, then roll in the bread­crumbs till fully-coated.

Place some oil into a heavy-bot­tomed saucepan or wok and deep-fry the potato balls till golden brown. Serve hot.

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