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- 6 x white potatoes
- 1 x free range egg
- 1/2 cup crumbled feta
- 1 cup cooked quinoa (wash well then boil in salted water for 15 mins)
- 2 x spring onions chopped finely
- 1 cup parsley chopped finely
- 1 Tbls salt
- 1 Tbls cumin
- 1 tspn paprika
- 1/2 tspn ground coriander seed
- 1/2 tspn ground chilli
- 1 tspn pepper
- 1 1/2 cup gluten free breadcrumbs
Place potatoes in a saucepan full of salted water and boil until tender. Drain well and allow to cool slightly then transfer to a large mixing bowl and mix with the other ingredients. Take a small amount of the mixture and roll into balls the size of a golf ball. Place on a plate ready for deep frying.
Half fill a small saucepan with an oil that you are happy to deep fry in. I used a combination of olive oil and canola oil. Heat the oil until really hot then drop in a potato ball and fry. This will take around three to five minutes.
They should come out golden and with a soft center. You can serve with a salad and some mayonaise or chutney. I served mine with a couscous salad.