Indian curry sesame balls

Name: Indian curry sesame balls
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 750 g mealy; 7-10 Tbsp Potatoes; 7-10 Tbsp salt, white pepper; 2 small onions; 4 Garlic cloves; 1/2 bunch flat leaf parsley; 2-4 Tbsp Curry, 1 egg; 80 g Sesame; 750 g leaf spinach; 2 tablespoons (30 g) butter/margarine; 2 tablespoons (30 g) Flour; 5 TABLESPOONS Whipped cream; 2 TEASPOONS Vegetable broth (instant); 1 l oil for frying; 7-10 Tbsp parsley and possibly chilli

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

750 g mealy
7-10 Tbsp Potatoes
7-10 Tbsp salt, white pepper
2 small onions
4 Garlic cloves
1/2 bunch flat leaf parsley
2-4 Tbsp Curry, 1 egg
80 g Sesame
750 g leaf spinach
2 tablespoons (30 g) butter/margarine
2 tablespoons (30 g) Flour
5 TABLESPOONS Whipped cream
2 TEASPOONS Vegetable broth (instant)
1 l oil for frying
7-10 Tbsp parsley and possibly chilli

Directions

1
Peel, wash and coarsely chop the potatoes. Cook in salted water for about 20 minutes. Drain and press through a potato press
2
Peel and finely dice the onions, garlic and ginger. Wash and chop the parsley. Knead potatoes with ginger, parsley and half each onions and garlic. Season with salt, pepper and 1-2 tablespoons curry. Form about 40 small balls from the mixture. Whisk the egg. Roll the balls first in the egg and then in sesame
3
Clean, wash and blanch the spinach in boiling salted water. Then quench and drain well
4
Fry the rest of the onion and garlic in hot fat. Sprinkle with flour and 1-2 tbsp. curry and sauté. Stir in 1/2 l water and the cream. Bring to the boil, dissolve the stock and simmer for about 5 minutes. Season to taste with salt and pepper. Heat spinach in the sauce
5
Heat the oil in a deep fryer or a high pot (approx. 180 °C). Bake the potato balls in it in portions for 2-3 minutes until golden brown. Drain the balls well on kitchen paper and arrange with the spinach. Garnish with parsley and possibly chilli