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Zesty Potato Balls



Potato Balls

  • 1 kg potatoes (mixture of white and sweet)
  • 3 tsp salt
  • 3 cm piece ginger (peeled and grated)
  • 1 red chilli (chopped)
  • 4 tbsp lemon juice
  • ½ cup coriander (chopped)
  • Sunflower oil (for frying)


  • 2 cups buckwheat flour
  • ½ tsp salt
  • 1 pinch Hing
  • ½ tsp cayenne pepper
  • 1 cup water (extra if needed)

Coriander and cashew sauce

  • 1 cup cashews (soaked for 2 hours)
  • 1 lime (juiced)
  • ½ bunch coriander
  • 2 tsp cayenne pepper
  • 1 pinch salt
  • water


Potato Balls

  1. Peel, chop and steam potatoes.
  2. Add salt whilst steaming.
  3. Process ginger, chilli, lemon juice and coriander.
  4. Mash potatoes with the ginger mixture.[br][b]Batter[/b]
  5. Sift buckwheat flour into a large bowl.
  6. Stir in salt, hing and cayenne pepper.
  7. Slowly add water, whisking to remove any lumps.
  8. Add more water if needed.
  9. Batter should be like a thick cream.
  10. To Cook Balls
  11. Heat the oil on a high heat.
  12. Roll potato mixture into small ping pong sized balls and then flatten to 1 cm thick discs.
  13. Use a spoon to dip the balls into the batter.
  14. Fry, in batches, until golden on one side and flip over and fry the other side.
  15. Drain on paper towel.
  16. Potato is extremely hot straight out of the pan.
  17. Serve with sauce


  1. Soak cashews
  2. Blend everything together
  3. Add water as needed to make a sauce consistency.


Hing is a spice also known as asafoetida. It is common in Indian vegetarian cuisine. It is quite strong on its own but mellows during cooking. If you don’t have hing, replace it with an equal quantity of onion and garlic powder.

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