En-cas
Potato Cheese Balls
1 h 5Pour 4Nutri-Score C€
C
1 h 5
1 h 5Potato Cheese Balls
ce qu’il vous faut
Ingrédients
potatoes (peeled)Fruits et légumes600 g
cornstarchÉpicerie30 g
saltÉpices5 g- chicken or mushroom bouillon powderÉpicerie4 g
pepper (ground)Épices2 g
parsley (chopped)Fruits et légumes8 g
mozzarella (cut into small cubes)Produits laitiers110 g- cooking oil (for frying)Épicerie1 litre
par portion
Nutrition
384kcal
- Glucides
- 30 g
- Protéines
- 8 g
- Lipides
- 26 g
ce que vous utiliserez
Ustensiles
Marmite- Presse-purée
Saladier
Casserole
Thermomètre de cuisine
Écumoire
pas à pas
Préparation
- Étape 1
Boil the potatoes
- Boil the potatoes until fork-tender.
- Drain and dry them well.
- Étape 2
Mash the potatoes
- Mash the warm potatoes until completely smooth.
- Étape 3
Make the potato dough
- Mix in the salt, bouillon, pepper, parsley and cornstarch until a soft dough forms.
- Étape 4
Shape and fill the balls
- Take a small portion of potato dough, press a cube of cheese into the center and seal tightly.
- Roll each ball smooth.
- Étape 5
Chill
- Chill the balls so they hold their shape.
- Étape 6
Fry
- Heat the oil to 170–175 °C.
- Fry the balls until golden, without moving them for the first 30 seconds.
- Étape 7
Serve
- Serve hot.
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