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Using a large cookie scoop*, measure out a ball onto your hands and then flatten the ball into a small circle.
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Make small indentation in the middle of the flatten ball, and place about 1-2 teaspoon of the meat filling in the indentation. Don't over stuff the potato balls.
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Bring the sides up towards the middle to cover the filling and start smoothing out to form a ball shape.
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Repeat these steps until all of the mashed potatoes and meat filling is used.
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In a shallow dish, whisk the eggs with water until well combined.
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In another shallow dish, combine the almond flour, arrowroot flour, kosher salt, and black pepper.
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Dip the potato balls into the eggs making sure all sides are coated.
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Then place potato balls to almond flour mixture and then roll it in the mixture until lightly coated. Shake off excess almond flour, and place on a plate. (The key here is to make sure the potato balls are lightly coated.)
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Once all of the potato balls are coated, refrigerate for at least 2 hours or you can freeze them at this point.
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Preheat a skillet over medium-high heat with ¼ cup avocado oil. Depending on the size of the skillet you might need more oil. You want the oil to be about ½ inch high.
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Sprinkle a bit of almond flour into the skillet to see if it’s ready. If the almond flour starts bubbling immediately, your oil is ready.
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Add the potato balls to the skillet (you might have to cook in batches) and brown all sides. This will take about 3-4 minutes on each side. If your potato balls start to brown too quickly, adjust the heat.
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When all sides are browned, drain the potato balls on a paper towel lined, and then serve immediately.