Portuguese Chourico & Potato Balls

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READY IN: 2hrs 45mins
YIELD: 15 Balls
UNITS: US

INGREDIENTS

Nutrition
  • 2
    tablespoons olive oil
  • 2
    onions, finely chopped
  • 3 12
    ounces Portuguese chourico, skin removed and finely diced
  • sea salt and white pepper, to taste
  • 1 34
    ounces fine breadcrumbs
  • 1
    large egg, lightly beaten
  • vegetable oil, for frying
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DIRECTIONS

  • Set a large saucepan almost filled with water to a boil. Season with salt then add the whole potatoes, and cook until tender, 25 to 30 minutes.
  • Drain the potatoes and set aside until cooled. Peel off the skins and mash the flesh with a fork.
  • In a medium skillet over medium heat, warm the olive oil. Stir in the diced onions and cook until softened, 7 to 10 minutes. Season with salt and pepper.
  • Add the chourico and continue cooking until the onions are caramelized, 7 to 10 minutes longer.
  • In a large bowl, mix together the mashed potatoes, the sautéed chourico and onions. Stir in the breadcrumbs and egg.
  • Shape the mixture into walnut-sized balls and chill for 30 minutes.
  • Fill a large pan one third full with vegetable oil and heat to 355F (180C). Fry the balls in small batches until golden brown, 2 to 3 minutes. Remove with a slotted spoon and drain on paper towels. Serve warm.
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