Ethiopian Potato and Spinach balls

Ethiopian Potato and Spinach balls

We love this little dish and it really makes a change from the regular fasting vegan types of Ethiopian food.

ethiopian-food-recipes-vegan-potato-gomen-collards-addis-ababa ethiopian-food-vegan-spinach-potato-gomen-addis-ababa-injera

You will need

Potatoes – Peeled, boiled in salt water and mashed

Collards Spinach or Gomen – Chopped and steamed.

Note 2 parts Potato to Gomen.

Garlic 3 cloves

Ginger 1sq cm

Salt

Mitmita – 2 teaspoons

Turmeric – 2 teaspoons

Flour – i cup

Oil for frying

In a hot pan with a touch of oil add the garlic, ginger, salt, mitmita and gomen.

Cook this for 2 to 3 mins.

Now in a large bowl mix the gone mix with the mashed potato.

Give it a good mix and let it cool down.

We will be using our hands at the next stage.

Mix the flour and turmeric tougher.

Once cooled roll small balls of the mixture and dust with the flour mix.

It is very important that we now fridge these for at least 30 mins.

This will prevent them breaking in the hot oil.

Note – if you do not need these to be vegan you could add a beaten egg to the mixture, this would bind the mixture a lot more.

Get your oil very hot and slowly place in the chilled balls.

This dish is already cooked so we are only browning them now.

Remove once a golden brown and serve.

Leave a reply