Cheesy Potato Balls
|Dried egg powder||60 Milliliter|
|Cheddar cheese||75 Gram, grated|
|Plain flour||25 Gram|
|Fresh white breadcrumbs||50 Gram|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
1. Peel the potatoes and then cut into pieces. Place in a saucepan, cover with salted water, bring to the boil and cook until tender. Drain well, then mash thoroughly.
2. Mix the dried egg and water to a smooth cream and reserve 4 tablespoons of the egg. Beat the remainder into the potato with the cheese and seasoning. Leave to cool.
3. Form the potato mixture into balls about the size of a large walnut, then roll them in the flour. Dip the balls in the reserved egg then roll in the breadcrumbs to coat.
4. Heat the oil to 190°C/375°F. Place the potato balls, a few at a time, in a frying basket and fry in deep fat until golden. Drain on kitchen paper, serve hot with grills, steak or lamb chops.