Frusangar has sent me some great potatoes, They are very good potatoes of the Monalisa variety, and I have used them in different ways, but especially these little balls have been very popular at home. Thank you for sending me this gift!
En Frusangar They have a wide variety of potatoes, as well as garlic and onions.
I leave an excerpt from your website so you can know a little about the history of this company founded in 1991.
Telling the history of the company is referring to the story of a man and a woman who fought for a common goal: to create a strong, competitive family business that had the client as the main reference.
Frusangar was founded in 1991, but it was much earlier, specifically in the 70s, when the seed it was planted ...
Between the 50s and 80s a massive exodus from the rural world to the cities took place in Spain. The Spaniards looked for a better future in the big cities leaving their places of origin, leaving behind memories, belongings and relatives who did not dare to leave their routines. Rufino and María Antonia from Ávila arrived in Madrid in the early 1970s accompanied by their children and with the illusion of starting a new stage. The founders were always clear that to move forward, you had to stumble, because this was the only way to learn and keep growing. It is like this, generation by generation as the company has been increasing to become what it is today.
The key to success and growth during the past years, it is due to the incorporated human team, its high degree of professionalism and the commitment acquired from the workers towards the company. From the beginning, we have clearly bet on strengthening our commitment to: quality, food safety, innovation and customer service.
Potato and prawns balls
600 gr. of peeled potatoes Frusangar
300 gr. of shrimps
1 bunch of parsley
Freshly ground black pepper
We cook the prawns in salt water. We peel and chop them. We reserve.
In the stock to cook the prawns put to cook the potatoes cut, that the pieces or are very large.
Once cooked we drain and crush them with a fork until we have them pureed.
Chop the parsley and garlic very finely and mix everything. Beat the egg and add it to the mixture, season and mix well again.
Let a couple of hours in the fridge to have more consistency.
We make balls, batter them in bread crumbs and fry in plenty of oil hot, we take them out and let them drain on paper towels.