Time: 1½ hours + refrigeration
Serves: 30


  • 2 cups rock salt

  • 700g kestrel potatoes

  • 1/2 tsp. nutmeg

  • 2 egg yolks

  • Salt

  • 200g fine breadcrumbs

  • Rice Bran oil, for deep-frying


  • 1.

    Pre heat the oven to 180C.

  • 2.

    Spread baking tray with rock salt. Place potatoes on the baking tray and cook in the oven for 50 minutes. Cool slightly then peel off the skin.

  • 3.

    Mash and then add the nutmeg, egg yolks and salt. Now allow the mixture to cool completely. Using a ½ tablespoon form small balls of mixture. Coat each ball in the breadcrumbs. Refrigerate until ready to cook.

  • 4.

    Heat oil in a deep fryer. Fry until golden brown. Drain on paper towelling.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 201kj
  • Fat Total 5g
  • Saturated Fat 1g
  • Protein 5g
  • Carbohydrate 33g
  • Sugar 2g
  • Sodium 276mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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