Using your hands,
shape small amounts of mixture (I used 20 g for each meatball) into balls.
Not exact matches
Shape a
small amount of potato
mixture to form a
small ball and then smash it out flat — 1/4 to 1/2 inch thick, making it about the size
of a cut tomato slice around.
Start forming
small amounts of the
mixture into 2 inch balls, gently squeezing while you
shape it - this will help remove further excess moisture, and ensure they hold their
shape while baking.
I simply added a
small amount of kool - aid mixed with water to my goo (cornflour (cornstarch) and water), then carefully poured the
mixture into
shaped ice cube trays before leaving in the freezer for a few hours.