Chouriço and potato balls

Chouriço and potato balls

Bolinhas de chouriço com batata

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Makes
15
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Bolinhas (the word literally means ‘marbles’ and is used for several round-shaped pastries and snacks) are not a typical salgado but they are super-tasty, so I had to include them here. This recipe works very well with the Portuguese cured sausage chouriço, but it will really sing if you use alheira, a fantastic smoked chicken sausage.

Ingredients

Quantity Ingredient
3 floury potatoes, such as Maris Piper
2 tablespoons olive oil
2 onions, finely chopped
100g chourico, (skin removed), diced
50g fine dried breadcrumbs
1 egg, beaten
vegetable oil, for frying
sea salt flakes
ground white pepper

Method

  1. Cook the potatoes in a large pan of boiling salted water until tender. Remove from the pan and set aside until cooled. Peel off the skins and mash the flesh with a fork.
  2. Heat the olive oil in a pan, add the onions and cook over a medium heat for 10 minutes, or until softened. Season with salt and pepper. Add the chouriço and continue cooking until the onions caramelise. Remove the pan from the heat.
  3. In a bowl, mix together the mashed potatoes, chouriço and onions. Stir in the breadcrumbs and egg. Shape the mixture into walnut-sized balls and chill for 30 minutes.
  4. One-third fill a large heavy-based pan with vegetable oil and heat it to 180°C, or until a cube of bread sizzles and turns golden brown almost immediately. Fry the balls in small batches for 2–3 minutes, or until golden brown. Remove with a slotted spoon and drain on kitchen paper. Serve warm.
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