Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Egg | 1 large egg (50g) | 78 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 10-12 potatoes,
- 2 cups pea flour,
- 1 cup plain flour,
- 1 clove garlic,
- 2 cups water,
- 2 tsp. salt,
- 2 Tbsp. onion,
- 1 1/2 tsp. geera,
- 1 tsp. thyme,
- 2 large eggs.
Directions
For the batter, mix the pea flour and plain flour together with 1 tsp. salt, 1/2 tsp. geera, and 1 Tbsp. onion. Add enough water to make a soft batter.
Peel potatoes, boil (not too soft) and mash. Add the rest of the geera, salt, onions, garlic and thyme. Add beaten eggs and mix well. Form the potatoes into small balls, the size of small eggs.
To deep fry, heat the oil. Next dip the potatoes into the pea mixture, turning it around so the at the potato is coverd with batter.
Put into oil and fry until brownish. Add more pea flour ot batter if too thin. Add more water to batter if too thick.
Category:French Guianese Recipes
Category:French Guianese Desserts