1 kg potatoes
1 heaped tsp garlic powder
½ tsp onion powder
½ tsp dried oregano
2 tbsp paprika
1 tbsp wheat flour
½ tsp freshly ground black pepper
Oil for shallow frying
2 tbsp finely chopped parsley
1 large chicken stock cube
2 tsp Aromat
Salt to taste
1. Peel and wash potatoes and put them in a large saucepan. Pour in enough water to just cover the potatoes. Add a crumble up the stock cube and parboil (partially cook) for 6-7 minutes. Drain and cool. It is important not to fully cook the potatoes at this stage, as they should retain some firmness. Cool a little. (Don’t throw away the water the potatoes were boiled in, use it in a stew.)
2.Use a box grater to finely grate the potatoes.
3.Use a clean dish towel or cheese cloth to squeeze out as much liquid as possible.
4.Put the grated potatoes in a large bowl and stir in the flour, garlic powder, onion powder, oregano, black pepper, Aromat, paprika and a pinch of salt.
5.Mix well.Form the potato mixture into small balls and then shape into small, thick rectangular shapes.
6.Heat enough oil for shallow frying in a frying pan and shallow fry the potatoes in batches without over-crowding the pan, on medium heat until golden and crispy.
8.Drain and garnish with parsley. Serve with quality tomato sauce.