(4-6 servings)
Ingredients :
- 40 gr of Dry Proteina MK that has been soaked in water, kneaded and drained with repetitions of 2-3x
- 3 cloves of minced garlic
- a pinch of salt
- 600 gr of potatoes
- Cheese (cut into squares)
- 1 tsp garlic powder
- 1 tsp mushroom broth/chicken broth powder
- 1 tsp sugar
- 1 tsp salt
- ½ tsp pepper
- 2 tbsp parsley/scallions
- 1 egg
- Bread crumbs
Directions:
- Seasoning Proteina with garlic and salt in a bowl. Leave it for 15 minutes.
- Steam the potatoes until cooked then mash until smooth.
- Put the potatoes in a bowl then add Proteina that has been seasoned.
- Add parsley/scallions, broth powder, salt, pepper, and sugar, and mix well. Add the egg so that the dough sticks together then stir until smooth.
- Take enough dough, then fill the cheese in the middle of the dough, then cover and shape it into round shape (ball).
- Do step 5 until all the dough is used up.
- Take the potato ball, dip it in the egg, then roll it in the breadcrumbs. Do it until all the dough is used up.
- Put it in the fridge and let it sit for 30 minutes.
- Fry the dough using medium heat.
- Ready to serve.