Grilled Potato Meatballs
Overview
An oil-free and low-carb meatball that is easy to tempt. Cut the amount of cilantro to a quarter - not everyone will like the strong cilantro flavor. When the mashed potatoes and minced vegetables are mixed evenly, they can actually be shaped well, but the eggs and starch are still waiting for it. Eggs will make the already soft and hard mashed potatoes become watery, but maybe starch can solve this problem. The fact is that the original proportion of starch does not solve the softness caused by eggs. The mashed potato dough still seemed a bit soft. Although this problem can be solved by adding starch, I don't want to use more starch. Although a little soft, the mashed potato balls can still be shaped into balls, but they are not as firm and round. After baking, a dry shell forms on the surface of the potato balls, wrapping the soft inside. The longer you bake it, the better it will be to a brown and crispy crust. There is no sauce, just eat it as it is. . . . .
Tags
Ingredients
Steps
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Ingredients: 200 grams of potatoes, half an egg, 50 grams of diced carrots, 12 grams of corn starch, 5 grams of coriander, 5 grams of green onions, 1 gram of black pepper, 1.5 grams of salt, appropriate amount of ginger
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Wash the potatoes, steam them and peel them.
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Put into a plastic bag and crush into puree.
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Chop coriander, green onions, ginger, and carrots and put them into a large bowl.
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Add mashed potatoes.
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Mix well.
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Pour in eggs, salt, and cracked black pepper. Mix well.
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Add starch to adjust the softness and hardness.
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Mix well to form a uniform dough.
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Take an appropriate amount and form into balls.
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Place on baking sheet.
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Place in the oven, middle layer, heat up and down at 190 degrees, and bake for about 20-30 minutes.
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A dry crust forms on the surface. Out of the oven.
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Plate and serve hot.
