This recipe will give about 25 fabulous balls which serves 3-4 people. This dish contains a lot of calories, so be aware! If you wish less calories – eat less of the dressing.
- 700 g potatoes
- 200 g sea salt
- 2 egg yolks
- 1 handful thyme
- 1/4 tsp salt
- 1/4 tsp cayenne pepper
- 1/4 tsp nutmeg
- 100 g breadcrumbs
- canola oil for deep frying
Start this adventure with washing and drying the potatoes. Arrange the potatoes on top off a baking tray lined with evenly spread sea salt. Let them cook in the middle of the oven, pre heated at 180 degrees, for about 50 minutes. Let them cool somewhat before peeling off the skin.
Mash the potatoes before adding egg yolks, coarsely chopped thyme, salt, cayenne pepper and nutmeg. Blend it well, and add more flavors if needed. Let it cool completely. Form small balls of about 20 g per ball and coat each one in breadcrumbs. Refrigerate until ready to cook.
Heat oil in a deep fryer or in a pot (that can handle high heat) and fry the balls of deliciousness until golden brown, drain on paper towel.
- 1 dl oil
- 1 egg
- 2 tbsp of low fat quark/sour cream/kesam/keso
- 1/2 – 1 tsp dijon mustard
- black pepper
With a hand blender, mix oil and egg into mayonnaise. Add the rest of the ingredients and season with pepper.
- Maldon sea salt flakes
- fresh thyme
- fruit/veggies that bring color and freshness to the dish
Arrange the fried potato balls on Maldon sea salt flakes = Mashed Taters Over Salt. Add fruits and veggies of your choice to make the dish pop out even more.
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