Stuffed Potato Balls with Dip
Crispy on the outside, creamy on the inside. These filled potato balls are a perfect finger food for any occasion. With a savory vegetable filling and dip, they are a real highlight to share or enjoy.
This recipe is
- suitable for a low-histamine diet
- vegetarian
Preparation time
45 minutes
Ingredients for approx. 10 balls
- 6 peeled cooked potatoes
- 100 g yogurt of choice (1)
For the filling
- 1/2 onion (1)
- 1 clove garlic (1)
- 6 mushrooms (1)
- 1/2 bell pepper
- 1 sprig of sage
- 1 tsp turmeric
- 3 tbsp organic vegetable spread Carrot & Red Beet
- Organic herbal salt
- Frying olive oil
For the breading
- 1 cup spelt flour
- 2 egg yolks
- 100 g crushed cornflakes
- Frying olive oil for deep-frying
For the dip
- 100 g yogurt of choice (1)
- 2 tbsp acerola juice
- 2 tbsp tahini (1)
- Salt
Preparation
-
Cook potatoes until tender and let cool
-
Finely chop onion, garlic, mushrooms and bell pepper and sauté in a pan with frying olive oil.
-
Season with sage, turmeric, organic vegetable spread and organic herbal salt and let everything cool down
-
For the breading, mix spelt flour and crushed cornflakes
-
Mash the cooled potatoes with a potato masher and mix with yogurt.
-
Divide the potato mixture into approx. 10 portions and form into balls.
-
Press an indentation into the center with your thumb and fill with 1 tsp of filling each.
-
Close the potato mixture around the filling
-
Roll the balls first in flour, then in the beaten egg, and finally in the crushed cornflakes.
-
Deep-fry the balls in hot frying olive oil and serve with the dip.
Our HistaFood tip
The potato balls also taste super delicious if you simply fill them with mozzarella and the organic vegetable spread.
You might like these products
=== PRODUCT LIST PRODUCTS ===
Note on our recipes:
We exclusively use ingredients from SIGHI list category 0 and 1. Please always consider your individual tolerance.