Potato Carrot balls

>> May 10, 2011

I started to get a little bit alarmed on my weight gain when my favorite dresses started to feel tight on the armpit area, and my tops slowly started to fit me like winnie the pooh. Part of the worry is not about the weight gain - but my favorite clothes I might end up keeping in the boxes, or worse, give away, because it wouldn't fit me anymore. My precious clothes... they're so hard to let go!

Kidding aside, I have reached my ideal weight that I have been trying to achieve for the last 3 years. I am honestly enjoying the benefits that comes with it (e.g. being able to buy clothes in the women's section versus teens). However, I do not want to enroll myself to the journey of continuous weight gain program, which made me a bit conscious recently. Althought my arms, legs, and thighs are still in shape, fats accumulating in my abdominal area doesn't seem so cute anymore. I shouldn't be surprised because I haven't been physically active eversince Mark came. My apetite also went a few notch up to compensate for my sleep deprivation and hard domex labor 3x a week at home :P.

But, we gotta do what we gotta do. I decided to stop being oblivious and stop ignoring the fact that I'm in the road of gaining more than I should. And since I couldn't promise myself with a regular workout, I should just make meals that are filling but less fattening.

For lunch yesterday, I prepared potato carrot balls matched with fresh green leafy salad.


Ingredients:
- 1 pc large potato, peeled and quartered
- 1 pc medium sized carrot, peeled and chopped
- 1 1/2 tbsp. butter
- 1 medium sized white onion, finely chopped
- 1 small green bell pepper, finely chopped
- 1 small red bell pepper, finely chopped
- 1 egg, beaten
- bread crumbs
- all purpose flour for breading
- salt and pepper to taste

1. Boil the potato and carrot until tender.
2. In a mixing bowl, put the carrot, potato and butter, mash them together.
3. Toss in the bell peppers and onion. Mix them well using a spoon or a rubber spatula.
4. Add salt and pepper, according to your liking.
5. Add the beaten egg and mix well.
6. If the mixture is too wet, sprinkle about 1 tbs of bread crumbs.
7. Cover you plam with flour. Use a spoon to scoop a portion and mold a ball out of the potato mixture using your palm. The flour will serve as your breading.
8. Heat oil in a deep frying pan, and start frying the balls until golden brown.

Do not forget to blot the potato-carrot balls with paper towel to remove excess oil. A nice dip for this is ketchup.

Serve it with a salad made of romaine lettuce, fresh chopped tomatoes, white onions and cucumber. Do not put any mayo based dressing, but instead, just add salt and pepper, and a bit of extra virgin olive oil and toss them together. You can also use a little amount of vinigrette if you prefer it sour.

2 comments:

Anonymous,  October 16, 2013 at 6:01 PM  

Can I baked them instead of frying ?

Marvie Yap October 16, 2013 at 10:28 PM  

Yes you can ;) it's healthier that way.

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I work and live at night time. I am a person deprived of natural light. I rarely cook in the morning as I'm almost always asleep, else busy with house chores. As much as I love natural light in my photography, I'm afraid I don't usually have that luxury, unless I sacrifice my sleep, or make an effort to stay up longer during the day to do a cooking + photo session. So I depend on my flash, and sometimes, available light from my fluorescent bulbs. Although, in my opinion, nothing beats the natural light, I am, so far, satisfied with my shots using my flash that I learned to love.

I always look forward to the weekends for some sunlight.

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