Grandma Lee’s Potato Puffs

Fluffy balls of mashed potatoes with a light golden brown crust

INGREDIENTS:

• 500 gm potatoes (in keeping with this historic Singaporean recipe, local potatoes were used)
• 1 tbsp or more egg white or more, as required
  (Tip: Add as much egg white as the mixture can hold while still being able to form a ball. This will result in a more tender texture.)
• ½ tsp fine salt
• For shallow-frying, oil

Dipping Sauces:

• Cilicuka (Original, Extra Hot or Super Hot), a red chilli & garlic sauce
• Tomato Ketchup

METHOD:

1. In a large pot, boil the potatoes for about 30 min or until cooked.
2. Drain then allow to cool. Peel and discard the skin, then mash.
3. Mix in the egg white and salt.
4. Form the mixture into balls about 3 cm in diameter.
5. Heat some oil in a wok or pan over a medium-high flame.
6. Shallow-fry the potato balls until light golden brown. Remove and drain well.
7. Place on a serving plate. Serve with chilli sauce and/or ketchup on the side.