East Indian Potato Balls - cooking recipe

Ingredients

2 lb. potatoes
1 pkg. white bread
1 c. parsley
salt to taste
1 large ginger root, peeled and grated
sugar to taste (maybe about 1/4 c.)
juice of 2 limes
1 c. buttermilk
oil (for frying)

Preparation

Boil the potatoes and peel and mash.
Add salt, sugar, lime juice and ginger.
Dip a piece of bread in the buttermilk and press flat.
Pat some parsley around a doughnut-hole sized piece of potato mixture and lay on the bread (that is buttermilk side down).
Roll the bread into a ball around the potato mixture and seal.
Fry in hot oil in a shallow pan until golden brown.
Serve immediately.