Chewy Potato Balls with Satay Sauce

Chewy Potato Balls with Satay Sauce 

Makes: ~20 balls

Potato Balls

• 1 large potato, around 500g

• 70g–100g potato starch (add in increments until a dough forms)

• Pinch of salt

Curry Satay Sauce

• 1 clove garlic, minced

• 1 green onion, minced

• 1 red chilli, minced (optional)

• ½ tsp sesame seeds

• ¼ cup hot oil

• 1 tsp curry powder

• 1.5 tsp chilli powder

• 1 tsp gochugaru

• 1 tbsp soy sauce

• 1 tsp sugar

• ½ tbsp black vinegar

• ½ tbsp peanut butter

• 1.5 tsp Chinese satay sauce

• Pinch of MSG

Toppings

• Chives

• Coriander

• 1 tsp chilli oil

Instructions

1. Peel and cut the potato into chunks. Boil until fork tender, around 10–15 minutes. Drain well.

2. Mash until completely smooth with no lumps, a potato ricer makes this easier.

3. Add salt and potato starch gradually, mixing until a smooth dough forms.

4. Portion and roll into small equal-sized balls.

5. Boil the potato balls in a pot of water for around 4 minutes or until they float to the top.

6. Transfer immediately into a bowl of cold water, this stops the cooking and makes them bouncy and chewy.

7. Make the sauce: add garlic, spring onion, chilli, sesame seeds, curry powder, gochugaru, and chilli powder to a heatproof bowl. Pour the hot oil over and let it sizzle. Then stir in the soy sauce, black vinegar, peanut butter, satay sauce, sugar, and MSG. Add a splash of hot water to loosen if needed.

8. Drain the potato balls, add to a bowl, pour over the sauce and toss to coat.

9. Top with chives, coriander, and chilli oil.

Nutrition (per 5 balls with sauce, est.): ~180 cal | 3g protein | 7g fat | 26g carbs | 1.5g fibre