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Crispy Garlic Parmesan Potato Balls with Chili Mayonnaise
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Crispy Garlic Parmesan Potato Balls with Chili Mayonnaise

1 uVoor 4Nutri-Score D€€
van @bellaskitchen2530 imports0 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

4 personen
  • potatoes (peeled and cut into chunks)Groente en fruit650 g
  • cornstarchVoorraadkast90 g
  • garlic powder (1 tsp)Kruiden en specerijen1 stuk
  • onion powder (½ tsp)Kruiden en specerijen1 stuk
  • salt (½ tsp, to taste)Kruiden en specerijen1 stuk
  • black pepper (1 tsp)Kruiden en specerijen1 stuk
  • paprika (1 tsp)Kruiden en specerijen1 stuk
  • parmesan cheese (finely grated)Zuivel100 g
  • fresh parsley (1 tbsp, finely chopped, plus extra for garnish)Groente en fruit1 stuk
  • gouda cheese (cut into small cubes)Zuivel150 g
  • vegetable oil (sunflower oil, for deep frying)Voorraadkast1 liter
  • mayonnaise (½ cup)Voorraadkast120 ml
  • chili sauce (such as sriracha, 2 tbsp)Voorraadkast30 ml
  • garlic powder (½ tsp, for the sauce)Kruiden en specerijen1 stuk
  • lemon juice (1 tsp)Groente en fruit5 ml
  • salt (pinch, for the sauce)Kruiden en specerijen1 stuk
  • black pepper (pinch, for the sauce)Kruiden en specerijen1 stuk

per portie

Voedingswaarden

513kcal

Koolhydraten
44 g
Eiwitten
11 g
Vetten
33 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Soeppan
  • Pureestamper
  • Mengkom
  • Frituurpan
  • Schuimspaan
  • Bakplaat

stap voor stap

Bereiding

  1. Boil and mash the potatoes

    • Boil the peeled, cut potatoes in salted water until fork-tender.
    • Drain well and mash until smooth.
    Stap 1

  2. Make the potato mixture

    • Mix the mashed potatoes with the cornstarch, garlic powder, onion powder, salt, black pepper, paprika, parmesan and parsley.
    • Combine until smooth and slightly sticky but shapeable.
    Stap 2

  3. Shape the balls with gouda

    • Take a spoonful of potato mixture and flatten it in your palm.
    • Place a gouda cube in the center and roll into a smooth ball.
    • Place the balls on a tray.
    Stap 3

  4. Chill the balls

    • Refrigerate the tray of potato balls so they hold their shape.
    Stap 4

  5. Fry until golden

    • Heat the oil in a deep pan to 170–180 °C.
    • Fry the balls in batches until golden brown and crispy.
    • Remove and drain on paper towels.
    Stap 5

  6. Make the chili mayonnaise

    • Stir together the mayonnaise, chili sauce, garlic powder, lemon juice, salt and black pepper.
    Stap 6

  7. Finish and serve

    • While still hot, sprinkle the balls with extra parmesan and fresh parsley.
    • Serve with the chili mayonnaise.
    Stap 7
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