Description

These savory potato couscous balls are an absolute highlight on any buffet or as a small snack in between. I especially like to make them in the summer when fresh herbs grow in the garden. The combination of the soft potatoes, the fine couscous and the fresh parsley and spring onions is simply unbeatable. A splash of lemon provides the perfect acidity. They are super easy and quick to prepare and taste both warm and cold. If you like, you can mix some grated cheese into the dough. Also ideal for taking away or for a picnic!

Ingredients (7 ingredients)

300 g Potatoes, cooked

300 g Couscous, very fine

0.5 bunch Parsley or frozen parsley

1 bunch Spring onions, fresh (alternatively 1 very finely chopped onion)

1 piece Lemon, juice of it

Salt

Oil

Preparation (6 steps)

Cook potatoes

Peel the potatoes, cut into bite-sized pieces and place in a saucepan with water. Cook for 25 minutes until soft. Then drain and let cool.

Prepare couscous

Place the couscous in a bowl and cover with boiling water so that it is just covered. Cover and leave to swell and cool for about 10 minutes.

Chop potatoes

Thermomix® Setting

5 sec/Speed 4

Put the cooled potatoes into the mixing bowl and chop for 5 sec./speed 4.

Prepare dough

Thermomix® Setting

2 min/Kneading speed

Add the soaked couscous, chopped parsley, spring onions, lemon juice and salt to the potatoes in the mixing bowl. Knead for 2 min./knead setting to form a smooth dough. If necessary, add some oil to achieve the desired consistency.

120

Form meatballs

Remove the dough from the mixing bowl and use your hands to form small meatballs.

Arrange

Arrange the meatballs on lettuce and serve.

Finished cooking? Great! 🎉

Share your result with the community and download the MixBuch App!

About this recipe

These potato couscous balls are a real favorite with our family. I still remember how my grandma used to make them, but without Thermomix®, of course. It was all manual work back then, with mashing potatoes and chopping herbs. But the result was always fantastic and the smell in the kitchen unforgettable. I have adapted her recipe a little over the years and discovered the Thermomix® as a helper, which makes preparation much easier without affecting the taste. The basis of these little delicacies is of course the potatoes. Firm-cooking varieties are best, as they retain their shape better after cooking and do not become too floury. The couscous, ideally very fine, provides a pleasant, slightly grainy texture and makes the balls nice and juicy. The fresh parsley and spring onions bring a wonderful freshness and spice to the dough. If you don't have any fresh spring onions at hand, you can also use a finely chopped onion, but it should be really very fine so that it doesn't taste too dominant. The lemon juice is the icing on the cake, giving the balls a slight acidity that harmonizes perfectly with the other flavors. When preparing in the Thermomix®, it is important not to chop the potatoes for too long, otherwise they will turn into a sticky pulp. 5 seconds on speed 4 is usually sufficient. When kneading the dough, it may be that it is a little too dry. In this case, simply add a little oil, tablespoon by tablespoon, until the desired consistency is reached. The dough should be easy to shape without sticking. For a vegetarian version, you can simply make sure that no animal oil is used. If you like it vegan, you can replace the lemon juice with apple cider vinegar and make sure that no animal oil is used. There are no limits to your imagination when it comes to spices. A little garlic powder, paprika powder or a pinch of chili give the balls an additional flavor. Dried herbs such as thyme or rosemary also go perfectly. The potato couscous balls taste both warm and cold. They are ideal as a side dish to salads, as part of a buffet or simply as a small snack in between. A yogurt dip with fresh herbs or a light herb curd cheese goes perfectly with this. A tomato salad or a cucumber salad are also a great addition. The finished balls can be stored well in the refrigerator. They can be kept there for 2-3 days without any problems. You can also prepare them well in advance and shape and arrange them just before serving. So you always have a delicious and healthy snack at hand.