Baked Potato Pumpkin Seed Balls
Baked potato pumpkin seed balls are a recipe with fresh ingredients from the cheesecake category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 kg starchy potatoes
- Salt
- 2 Eggs
- 1 tbsp pumpkin seed oil
- 200 g Flour
- nutmeg
- flour (for dusting)
- 200 g pumpkin seeds
Instructions
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1.
Wash the potatoes and cook them in salted water for about 30 minutes. Drain, peel, press through a potato masher and let steam off. Separate the egg whites from the yolks; mix the yolks with the oil and a little flour into the cooled potatoes. Season with salt and nutmeg. Knead into a smooth dough, adding just enough flour so it no longer sticks to your hands.
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2.
Preheat the oven to 200°C (400°F) fan‑forced or conventional heat.
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3.
With floured hands form small balls from the mixture. Whisk the egg whites and toss the balls in them. Roll the balls in pumpkin seeds and place on a baking tray lined with parchment paper. Bake for about 15 minutes until golden brown. Remove, let cool slightly, then serve.
