Rinse the potatoes and boil them in salted water. Vegetables such as broccoli or cauliflower should be boiled or at least blanched. Peel the remaining vegetables and shave them into a large baking bowl with the potatoes and mashed chickpeas using a medium kitchen slicer. Add the eggs and season heartily with the spices. Blend with the chickpea flour until soft but compact. Shape into even balls with moistened hands and bake in hot fat at about 175 C° until done.
Bake the bread, cut it open and spread with a mixture of sour cream or crème fraiche, chopped ginger and sambal olek.
Fill in the baked balls and warm up again in the stove.
Tip:
Repeatedly turning the finished balls in bread crumbs makes for a nice crust. The balls can also be refined with a cube of cheese in the ball. Curcuma powder gives the balls a bright yellow color.
Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!
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