|
Ingredients
|
For 4
|
For 100
|
|
Carrots
|
115gms
|
2.8kg
|
|
Peas
|
115gms
|
2.8kg
|
|
Cauliflower
|
115gms
|
2.8kg
|
|
Capsicum (without seeds)
|
55gms
|
1.35kg
|
|
Potatoes
|
225gms
|
5.6kg
|
|
Onions
|
115gms
|
2.8kg
|
|
Fresh bread
|
30gms
|
680gms
|
|
Eggs
|
1
|
20
|
|
Pepper
|
to taste
|
15gms
|
|
Salt
|
to taste
|
100gms
|
|
Fat to fry (absorption)
|
30gms
|
500gms
|
Boil, peel and mash potatoes. Prepare peas, carrots and
cauliflower. Boil and crush. Chop fine or mince capsicum and onions. Soak bread
in water, squeeze out moisture. Mix together potatoes, vegetables, capsicum,
onions, bread seasoning and beaten egg. Shape into small balls (the size of a
small lime). Heat fat and deep fry vegetables balls. Drains on absorbent paper
and serve hot, plain or as garnish for pulaos, spaghetti etc.
