The Pretend Chef

Potato and green vegetable balls (Green amaranth)

Crispy and light as air uncooked potato green vegetable balls

Potato and green vegetable balls are crispy and light. They are healthy and taste great warm or cold, it makes you wonder how something so simple can taste so good. These vegetable balls are quick and easy to make. The kids will love them and can help with moulding the balls.

This is especially awesome when feeding children who don’t like vegetables and is a fresh and imaginative appetizer or ‘small chop’ when entertaining guests. Potato and green vegetable balls look pretty on a serving platter. They are also excellent as a healthy lunch pack or snacks with drinks.

Crispy and light as air uncooked potato green vegetable balls

These balls are good for weight watchers because both potatoes and green amaranth leaves are low in calories. To even reduce the calories further, flatten a little into thick patties and either pan fry, grill or bake. Also, Potato and green vegetable balls are perfect for vegetarians. Click to know 18 amazing health benefits of green amaranth leaves.

Green amaranth greens are simply called ‘Green’ in Nigeria.

How to make Potato and green vegetable balls

240g Irish or sweet potato
1 bunch green amaranth leaves
1 tablespoon vegetable oil
1/2 small onion
1 clove garlic
1/2 teaspoon grated ginger
1/2 seasoning cube
Dry chilli pepper

For coating
1 Egg
1/2 cup flour  
1 teaspoon tumeric 

Peel and boil potatoes in well-salted water until soft, mash well.

Meanwhile, wash and pick your greens and place in a bowl.

Boil enough water to cover the greens.

Pour boiling water over the greens and leave to stand for 1 minutes.

Drain and leave until cool enough to handle.

Squeeze out excess water and chop into small bits, set aside.

Chop onions and mince the garlic clove.

Put vegetable oil in a frying pan, when hot add onions and fry until soft.

Add garlic and ginger, fry until you can smell them.

Add salt, pepper, seasoning cube and chopped greens.

Stir well, cover, reduce the heat and steam until greens are cooked.

Add the cooked greens to the mashed potato and mix very well.

Mold the potato dough into small balls and place on a dry plate.

Set a deep saucepan over medium-high heat or use a deep fryer.

Add enough oil for deep frying.

If using Breadcrumbs: Put the egg in a small bowl, beat to mix and put breadcrumbs in another bowl.

Dip potato ball in the egg and roll in the breadcrumb, set aside on a tray sprinkled with breadcrumbs.

If using flour: Mix flour with turmeric, dip balls in flour, shake off excess.

flour and turmerics

Gently place balls he hot oil.

Fry potato balls until golden brown, drain on a plate lined with paper towels.

Serve with a delicious dip, like my Hot Chili sauce, Fresh tomato salsa, Simple sofrito, Spicy roasted green pepper dip or ketchup.

You can sprinkle dry chilli powder, flakes or other spices to serve.


Crispy and light-as-air Potato green vegetable balls

If you enjoyed my Potato and green vegetable balls, you will also enjoy my Green (Amaranth) omelette, East African Green amaranth Chapati, Coxinha Brazilian chicken fritters and Poorman’s potato.

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Crispy and light as air uncooked potato green vegetable balls

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