- 1 large baking potato (or several little potatoes)
- Approximately 6-8 carrots. Though any number would be fine.
- 3 tsp Dried chopped basil
- 1 tbsp Dried chopped mint
- 3 garlic cloves finely chopped
- Salt/pepper to taste
- Olive Oil (optional)
- Ice Cream Scoop
Peel, chop and steam your potatoes and carrots until soft. Ours usually take 30 minutes
Place your steamed vegetables in a bowl with mint, basil, sliced garlic cloves and salt and pepper.
Mash together and stir in the onion. Do not use a blender the potatoes will become all gluey! Then fill an ice cream scoop with the mixture .
And place the balls on a baking sheet or oven tray.
We added a little olive oil for extra crispness however this is optional. You could omit the added oil if using a non-stick tray.
If you’re placing the balls in a stone pan however it is recommended to use a little oil so the balls do not stick to the bottom of the pan.
Bake for 20-30 minutes depending on how crispy you like them!
These were in the oven for 30 minutes at 200 degrees. Just until they browned nicely at the edges.