Ricotta and anchovy potatoes
45 minutes
30 minutes
12 large or 24 small


300g agria potatoes
1 egg
60g butter, softened
2 garlic cloves, finely grated
150g ricotta
3 anchovy fillets, chopped
50g parsley and chives, finely
1 teaspoon of finely grated lemon


1 egg
100g plain flour
180g breadcrumbs
500ml grapeseed oil for deep-frying


1. Wash potatoes and place in a perforated steam tray. Steam at 100°C
for 30-40 minutes, or until cooked through.
2. Cool potatoes for 5 minutes, then peel and press through a potato ricer
or sieve.
3. Add the lightly whisked egg, stir to combine and season to taste. Refrigerate
for 20 minutes.
4. Mix butter, garlic, ricotta, anchovies, herbs and lemon zest in a bowl
until well combined, then refrigerate for 5 minutes.
5. Divide potato mixture into equal portions.
6. Take a teaspoonful of ricotta mixture and wrap a portion of potato
around it, rolling to form a ball, and set aside. Repeat with remaining


1. Whisk the egg and place in a bowl. Season flour and spread on a plate.
Do the same with the breadcrumbs.
2. Roll potato in flour, then the egg wash, coat in breadcrumbs, shaking off
excess in between. Set aside.
3. Heat oil in a large deep saucepan on a high heat, Induction setting 8,
until it reaches 170°C.
4. Deep-fry potato balls in batches, turning occasionally, until golden
brown. Drain on paper towels and serve hot.


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    Thursday 08th September 2016

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