Ingredients to make chard stuffed potato balls:
- 1 kg boiled potatoes
- 250 g Swiss chard (substitute spinach)
- 1 leek
- 3 eggs
- Flour
- Breadcrumbs for coating
- Enough olive oil
- Salt
- Nutmeg
How to make chard stuffed potato balls:
Wash the potatoes and put them to cook in salted water. Drain and peel. Blend them until reduced to puree and season with salt and nutmeg. Remove with a wooden spoon and reserve. Wash the chard and cook for ten minutes in boiling water with a little salt. Remove to a colander and let cool before chopping.
Peel and chop the leek julienne; sauté in a frying pan with the oil; when it is transparent add the chard and sauté. Mix with the boiled and chopped egg and let cool. Form medium potato balls; make a central hole and fill with portions of the chard sauce. Cover the hole with a little more of the mashed potato and roll the balls in flour. Coat in beaten egg and breadcrumbs and fry in hot olive oil. Accompany with a tomato sauce.
