Fried Curry Chicken Rice Ball by Rontree Chan

Yield 6 balls

Mixed 1 1/2 bowl of plain rice with 2 ladle of curry sauce, 3 pieces of potatoes and with dash of salt.
Mash the potatoes and mix all ingredients to combine well.
Use a ice cream scoop to scoop a portion of rice. Press a dimple into the centre of the rice and insert in a small piece of boneless curry chicken.
Seal it back and compress it tight.
Eject out the curry rice ball into a plastic bag and shape it, pack it tight.
For the coating,
1st coat with potato starch, 2ndly egg wash, then breadcrumbs.
Keep in freezer for 20-30min and send for deep fry till golden brown.