Potato Mushroom Balls

Potato Mushroom Balls

I used to be a hard fan of non-veg platter since a teenager whereas my hubby was against it when we were new married couple. Fridays is the only day where you can find pure vegetarian meals at my home back in Singapore as my grandma passed away on that day. Since then my dad stop eating non-veg on Fridays and other traditional occasions. In my hubby's family Sunday is the only day when his mother prepare a feast of everything. Their daily menu on Sunday would be chicken briyani,chicken gravy,fish and meat balls.Things have changed now:- my hubby cannot survive without having non-veg. hehehe. Yesterday night I was so tired to prepare any dinner and wanted my hubby to order some veg pizza from Pizza Hut as we don't eat non-veg on Mondays and Thursdays.

"What pizzaaa today!!!! Are you crazy.I'm not having any pizzas without any chicken on it,maybe tomorrow"-hmm that was my hubby's response.Not only my hubby even some of my friends gives the same comment whenever I mention-"I'm in the mood to eat Veg Mexican Bowl or go to Taj to have curd vadai or even onion rava dosa with sambar and chutney" and "Oh my gosh I cant believe you eat that crap".Never mind about those outburst I do still like to prepare finger licking snacks to enjoy myself once in a well. Whenever I go for any buffet in Indian restaurant-there's always Veg Ball Manchurian and I simply enjoy them.I have tried making them at home but never get it perfect.After endless attempts I find got and wish to share the recipe will all..

Ingredients Serving Size:4
1 cup boiled potatoes
1/2 cup cooked rice
1/2 cup finely minced button mushrooms
1 cup finely chopped onions
1tbsp minced garlic and ginger
1/4 cup finely chopped coriander leaves
salt to taste
1tbsp chillie flakes
1/4 cup bread crumbs
1/4 cup cornflour
1tsp pepper powder
1/4tsp garam masala

Preparation Methods:
Add some water to the cornflour with garam masala,pepper powder and a little salt. Blend to a smooth past and keep aside.In a work add some oil-once heated saute the onions,mushrooms, ginger,garlic,green chillies,salt,chillie flakes and coriander leaves until well done. In a large bowl add the cooked rice and mashed fine. Then add the potato,bread crumbs and sauteed onion mixture. Blend them well adjust the level of salt.

Divided the mixture evenly and roll out each into small ball. Apply some oil to palm so that they don't stick. Repeat until all are down. Heat oil in wok-dip each ball into the cornflour mixture and deep fry them in small batch. Drain on paper towel and serve hot with chutney or tomato ketchup.