Coconut Crusted Potato Balls

Ingredients list for Coconut Crusted Potato Balls

• 4 medium Potatoes boiled, peeled, mashed
• 1 cup Scraped coconut
• 1 tablespoon Butter
• 1 tablespoon Garlic chopped
• to taste Crushed black peppercorns
• to taste Salt
• 1 teaspoon Red chilli flakes
• 1 tablespoon Parsley chopped
• a pinch Nutmeg powder
• 2 tablespoons Parmesan cheese powder
• for deep-frying Oil
• ½ cup Refined flour (maida)
• for garnishing Parsley sprigs

Method

1. Heat butter in a non-stick pan. Add garlic and sauté for 30 seconds. Add potatoes, mix and cook for 1 minute.
2. Add crushed peppercorns, chilli flakes, parsley, nutmeg powder and salt and mix and cook for 1-2 minutes. Add parmesan cheese and mix well. Transfer onto a plate and cool.
3. Heat sufficient oil in a pan.
4. Divide the potato mixture into equal portions and shape them into balls.
5. Take ¼ cup flour on the worktop and coat each ball with it.
6. Take remaining flour in a bowl. Add some water and mix well to make smooth slurry.
7. Take coconut in a bowl. Dip each ball in slurry and coat with coconut.
8. Deep-fry the balls in hot oil till golden and crisp. Drain on absorbent paper.
9. Serve hot garnished with parsley sprigs.