Indian potato balls with curry spinach

Name: Indian potato balls with curry spinach
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 750 g floury potatoes; 7-10 Tbsp Salt; 2 Garlic cloves; 1 small onion; 60 g Ginger Tuber; 1/2 bunch flat leaf parsley; 3 TSP Curry; 7-10 Tbsp white pepper; 1 egg (size M); 7 tablespoons (approx. 85 g) Sesame seeds; 1 l oil for frying; 1/2 (approx. 40 g) Onion; 2 Garlic cloves; 50 g Butter; 1-2 TABLESPOONS Flour; 300 ml Vegetable broth (instant); 5 TABLESPOONS Whipped cream; 2 TEASPOONS Curry; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Chilli powder; 750 g leaf spinach; 7-10 Tbsp Parsley and chilli peppers

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

750 g floury potatoes
7-10 Tbsp Salt
2 Garlic cloves
1 small onion
60 g Ginger Tuber
1/2 bunch flat leaf parsley
3 TSP Curry
7-10 Tbsp white pepper
1 egg (size M)
7 tablespoons (approx. 85 g) Sesame seeds
1 l oil for frying
1/2 (approx. 40 g) Onion
2 Garlic cloves
50 g Butter
1-2 TABLESPOONS Flour
300 ml Vegetable broth (instant)
5 TABLESPOONS Whipped cream
2 TEASPOONS Curry
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Chilli powder
750 g leaf spinach
7-10 Tbsp Parsley and chilli peppers

Directions

1
Peel, wash and chop the potatoes. Cook in salted water for about 20 minutes, drain and press through the potato press. Peel garlic and press it in. Peel onion and chop finely. Peel and grate ginger. Wash parsley, dab dry and chop.
2
Stir onion, ginger and parsley into the potato mixture. Season with salt and pepper. Form 40 small balls. Whisk the egg in a bowl. Roll the balls first in the egg mixture and then in sesame seeds. Fry in hot oil for 2-3 minutes in portions. Drain on kitchen paper. For the sauce, peel and finely dice the onion. Peel the garlic and press it into the onion. Heat butter in a pan and fry onion and garlic. Stir in flour and thicken with the vegetable stock.
3
Fry in hot oil for 2-3 minutes in portions. Drain on kitchen paper. For the sauce, peel and finely dice the onion. Peel the garlic and press it into the onion. Heat butter in a pan and fry onion and garlic. Stir in flour and thicken with the vegetable stock. Stir in cream and curry and let it simmer for a short time. Season to taste with salt, pepper and chilli powder
4
Clean, wash and drain the spinach. Blanch for 1-2 minutes in boiling water, rinse in cold water. Drain. Now arrange the balls with the spinach and sauce in portions. Garnish as you like with parsley and chillies