Olivier in a Potato Shell

Directions

1. 1

   Step 1

   Prepare all the ingredients. Peel and boil the carrot and potato until soft, boil the egg hard.

2. 2

   Step 2

   Cut the carrot, potato for the filling, egg, cucumbers, and ham into medium cubes.

3. 3

   Step 3

   Add the peas, mayonnaise, and a little sour cream. Blend the mixture with an immersion blender to get a creamy base. This will take 2–3 seconds. Salt and pepper to taste.

4. 4

   Step 4

   Transfer the mixture to a piping bag and place it in the freezer for 20–25 minutes so the cream thickens slightly and can be formed into mini balls.

5. 5

   Step 5

   Grate the potato for the batter on a fine grater. Add a pinch of salt and starch to make the mixture pliable. Form patties 4–5 mm thick.

6. 6

   Step 6

   Place a frozen mini ball of Olivier cream in the center of each patty. Carefully form a tight ball 3–4 cm in diameter. The cream should not peek out from the potato shell.

7. 7

   Step 7

   Roll the balls in breadcrumbs and deep-fry for 2–3 minutes until a golden crust forms. Place on a paper towel to remove excess oil.

8. 8

   Step 8

   Serve the balls individually, placing them on a bamboo leaf and drizzling with teriyaki sauce.