POTATO CHEESE BALLS

What’s not to love in these delicious potato cheese balls? Just look at them……….love at first sight! Each cube of cheese is covered with mashed potatoes and fried to perfection. With every bite you get to see the stringy cheese! Simply delightful!

The perfect after school / tea time snack to serve the kids. adults love them too! Served with tomato ketchup or chili sauce these potato cheese balls are favourites at our home.

This dish is quite easy and quick to make. You can quickly boil the potatoes in a pressure cooker……..and then mash them up with a potato masher or a fork. Whatever you do………NEVER EVER put them in a blender thinking you can get a smooth potato mash! You will end up with slimy potatoes!! Yes……done that before! OMG!Lesson learnt.

INGREDIENTS:

potatoes – 2 big

dried mixed herbs(italian seasoning) – 1/2 tsp

chili flakes – 1/4 tsp (optional)

salt to taste

1 inch cubes of mozzarella cheese – 6

all purpose flour – 1 tbsp

bread crumbs – 1 tbsp + breadcrumbs for rolling

oil for frying.

for the paste:

cornflour – 2 tbsps

all purpose flour – 1 tbsp

water as required to make the paste.

PROCESS:

Boil the potatoes and mash them well.
To the potatoes add the dried mixed herbs, chili flakes, salt, flour and the 1 tbsp breadcrumbs. Mix well. Keep aside.
Now prepare the paste. Mix the all purpose flour and cornflour with required water to form a paste. (just a few spoons) This is to coat the potato cheese balls. Keep aside.
Keep the breadcrumbs ready in a shallow plate for rolling the balls.
Now divide the mashed potato into 6 portions.
Take one portion and roll it into a ball. With your finger make a dent in the centre and place the cheese cube inside. Close it by bringing up the edges of the potato ball to close the ball. Now neatly roll the ball gently so that the cheese cube is well enclosed within the potato.
Roll it into the flour paste, and then into the breadcrumbs so that it is well coated with the breadcrumbs. Keep it on a clean plate.
Do the same with the rest of the potato and cheese.
Once all the potato cheese balls are ready, heat the oil for frying in a wok.
On low flame gently lower the balls into the oil, without overcrowding the wok.
Once they have cooked and turned lightly brown, remove them from the oil and drain on a kitchen towel.