Potato Balls

Peel and chop 10 potatoes into chunks, then place them in a pot of cold salted water and bring to a boil over high heat.

Cook the potatoes for 15–20 minutes until they are very tender and can be easily pierced with a fork.

Drain the potatoes thoroughly and transfer to a mixing bowl while still warm.

Mash the potatoes until smooth, then add the minced garlic, 2 tbsp finely chopped onion, 2 cups pea flour, 1 tsp thyme, and 1½ tsp geera, mixing well.

Beat the 2 eggs in a small bowl, then add to the potato mixture and stir until fully combined; the mixture should hold together when formed into balls.

Combine the 1 cup plain flour with 2 tsp salt in a shallow bowl and set aside for coating.

Shape the potato mixture into balls about 1½ inches in diameter, rolling each ball in the seasoned flour mixture until evenly coated.

Heat oil in a deep pan or skillet to 350°F (175°C).

Working in batches to avoid crowding, carefully place the potato balls into the hot oil and fry for 4–5 minutes until they are golden brown on all sides, turning occasionally.

Remove the potato balls with a slotted spoon and drain on paper towels before serving hot.