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Cheesy Garlic Mozzarella Potato Balls
1 hPour 4Nutri-Score D€€
D
1 h
1 hCheesy Garlic Mozzarella Potato Balls
ce qu’il vous faut
Ingrédients
potatoes (peeled, boiled and mashed)Fruits et légumes700 g
mozzarella (cut into small cubes)Produits laitiers150 g
parmesan (finely grated)Produits laitiers60 g
garlic (minced)Fruits et légumes3 morceaux
eggs (beaten)Produits laitiers2 morceaux
breadcrumbsBoulangerie120 g
flourÉpicerie60 g
dried oreganoÉpices2 g
saltÉpices5 g
black pepper (ground)Épices2 g- vegetable oil (for frying)Épicerie500 ml
honeyÉpicerie40 ml- chili flakesÉpices2 g
greek yogurtProduits laitiers150 g- mayonnaiseÉpicerie60 g
lemon juiceFruits et légumes15 ml
par portion
Nutrition
444kcal
- Glucides
- 44 g
- Protéines
- 14 g
- Lipides
- 24 g
ce que vous utiliserez
Ustensiles
Marmite
Saladier ×3- Presse-purée
Poêle
Écumoire
Casserole
pas à pas
Préparation
- Étape 1
Cook and mash the potatoes
- Boil the peeled potatoes in salted water until fork tender
- Drain well and mash until smooth
- Let the mash cool completely
- Étape 2
Flavour the potato mixture
- Mix the mashed potato with the parmesan, garlic, oregano, salt and pepper
- Taste and adjust the seasoning
- Étape 3
Shape and fill the balls
- Take a portion of potato mixture and flatten it in your hand
- Place a mozzarella cube in the centre and seal into a ball
- Repeat with the remaining mixture
- Étape 4
Coat the balls
- Roll each ball in the flour
- Dip into the beaten eggs
- Coat generously with breadcrumbs
- Étape 5
Fry until golden
- Heat the oil to 175 °C
- Fry the balls in batches until deep golden and crispy
- Drain on paper towels
- Étape 6
Make the hot honey
- Warm the honey with the chili flakes
- Drizzle over the fried potato balls
- Étape 7
Make the garlic parmesan dip
- Stir together the greek yogurt, mayonnaise, lemon juice, grated parmesan and minced garlic
- Season with salt and pepper
- Serve the potato balls with the dip