Iraqi Stuffed Potato Balls

Ingredients
2 lb Potatoes
1 large Egg
2 tablespoons Flour
Salt and pepper
Breadcrumbs or flour
Oil or butter

Method
Peel, boil, drain and mash potatoes, keeping them dry. Add egg, flour salt and pepper. Mix thoroughly until blended. Prepare filling Sheikh el Mashi in this version.

Take lumps of mashed potato, the size of a small egg, shape into balls. Hollow them out with your fingers and stuff with filling. Close the opening over the filling and pat into ball shapes again. Roll the balls in dry bread crumbs or flour. Deep fry one at a time or fry in shallow oil or hot butter, turning the balls until brown all over. Keep hot in a warm oven until they are all prepared.