• 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 minute.
• 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.
• Mould 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 tumeric, dip balls in flour, shake off excess.
• 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.