- 2 medium potatoes, peeled (to yield 2 cups cooked and mashed)
- 1 tablespoon vegetable oil, plus 3 cups or as needed for deep frying
- 1 teaspoon finely chopped ginger
- 1 teaspoon finely chopped garlic
- 1 teaspoon finely chopped seeded Thai bird chili, optional
- ¼ teaspoon chili flakes
- ½ teaspoon turmeric powder
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
- ½ cup chopped cilantro, optional
- Salt to taste
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (4 servings)
209 calories; 14 grams fat; 0 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 19 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 1 gram protein; 8 milligrams sodium
16 small balls (4 servings)
- Place the potatoes in a medium saucepan, and add cold water to cover by an inch. Bring to a boil, lower heat, and simmer until potatoes are fork tender, about 15 minutes. Drain, and mash with a fork.
- In a large skillet over medium heat, combine 1 tablespoon oil, ginger, garlic, chili, and chili flakes. Sauté until ginger and garlic are golden brown. Add mashed potatoes, turmeric, cornstarch, lemon juice and cilantro. Reduce heat to low, and cook for 5 minutes, stirring often. Season with salt to taste.
- Remove potatoes from heat and allow to cool to room temperature. Meanwhile, heat vegetable oil to a deep fryer or wok to 350 degrees.
- Make 16 balls, about 1 1/2 inches in diameter, from the potato mixture. Working in batches if necessary, fry balls until golden brown, about 6 to 8 minutes. Drain on paper towels, and serve hot.