Cucumber Banana Potato Balls
They’re steamed, not fried, easy to shape, and coated in coconut for extra aroma—great as finger food, snacks, or a light baby-friendly treat.
Ingredients
Main ingredients
- 200 g potato medium-sized, starchy potato preferred
- 150 g cucumber about 50ml juice
- 100 g banana ripe but not overripe
- 50 g desiccated coconut
Optional
- 10 g sugar reduce to 5g or omit for babies
Instructions
Steam and mash the potato
- Peel the potato, cut into small chunks, and steam for 15–20 minutes until very soft. Mash while warm until completely smooth and lump-free.
Extract the cucumber juice
- Wash the cucumber (no need to peel), cut into pieces, and blend. Strain to remove pulp and measure out 50ml juice. Set aside.
Make the potato dough
- Add sugar (if using) to the mashed potato. Gradually mix in the cucumber juice until the mixture forms a soft, non-sticky dough. Add slowly to avoid making it too wet.
Prepare the banana filling
- Peel the banana and cut into small 1cm cubes. Keep the pieces small for easy wrapping and safe eating.
Shape the balls
- Take about 20g of potato dough, flatten gently, place a banana cube in the center, and wrap the dough around it. Roll gently into a smooth ball.
Coat with coconut
- Roll each ball in desiccated coconut until evenly coated. Arrange on a plate and serve.