Brazil

Milk

Margarine

Wheat flour

Boiled and mashed potatoes

Beaten eggs

Mozzarella, cut into cubes

Chopped Tomatoes

Salt and Black Pepper

Stuffed potato ball

Em uma panela misture o leite, o sal e a margarina. Leve ao fogo até o leite ferver. Retire do fogo e acrescente a batata e a farinha de uma só vez.
Mexa rapidamente e firme para não empelotar. Volte ao fogo e cozinhe, mexendo sempre, até formar uma bola.
Deixe esfriar, modele as bolinhas e recheie com a mistura de mussarela e tomate, temperada com o sal, a pimenta e as folhas de manjericão.
Passe no ovo batido e na farinha de rosca. Frite no óleo quente até dourar.  

In a pan, mix the milk, salt and margarine. Bring to a boil until the milk boils. Remove from heat and add the potato and flour all at once.
Stir quickly and firmly to avoid lumps. Return to the heat and cook, stirring constantly, until a ball forms.
Let cool, shape into balls and fill with the mozzarella and tomato mixture, seasoned with salt, pepper and basil leaves.
Dip in beaten egg and breadcrumbs. Fry in hot oil until golden.

Stuffed potato ball

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