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Cheesy Potato Balls

21st.Century.Chef's picture
  Potatoes 450 Gram
  Dried egg powder 60 Milliliter
  Water 120 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.

Recipe Summary

Difficulty Level: 
Main Dish
Lacto Ovo Vegetarian
Preparation Time: 
5 Minutes

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