Makes 1 serve
Total protein 1.4
- 56g cooked mashed potato
- 125g low protein baking mix
- 50g cornflour
- 2 teaspoon egg replacer
- 2 teaspoon water
Mix together egg replacer and water to make a paste.
Mix the potato with the flour and paste mix to a dry stiff dough. Use extra mix if needed.
With a little extra mix or cornflour on your hands, roll into small balls about a rounded teaspoon size.
Chill or freeze until required.
Cook by dropping to rapidly boiled salted water.
As soon as they rise to the top of the water they are cooked.
Serve with napolitana sauce.