Snack
Potato Cheese Balls with Spicy Mayo
2 hServes 8Nutri-Score D€€
D
2 h
2 hPotato Cheese Balls with Spicy Mayo
what you need
Ingredients
potatoes (peeled)Produce8 pieces
salt (plus extra for boiling)Spices6 g
chicken bouillon powderPantry6 g
onion powderSpices6 g
garlic powderSpices6 g- smoked paprikaSpices3 g
eggsDairy2 pieces
shredded mozzarellaDairy100 g
Parmesan (grated)Dairy75 g
mozzarella (cut into small cubes)Dairy150 g- plain flourPantry125 g
- eggs (beaten)Dairy2 pieces
- cornflakes (crushed)Pantry80 g
- mayonnaisePantry120 ml
- srirachaPantry15 ml
- smoked paprikaSpices1.5 g
- garlic powderSpices1.5 g
- onion powderSpices1.5 g
- dried parsleySpices1 g
- oil (for deep-frying)Pantry1 litre
per serving
Nutrition
419kcal
- Carbs
- 43 g
- Proteins
- 13 g
- Fat
- 22 g
what you’ll use
Tools
Stockpot- Potato masher
Mixing bowl- Deep fryer
Whisk
Slotted spoon
step by step
Method
- Step 1
Boil and mash the potatoes
- Boil the potatoes in generously salted water until fork tender.
- Drain well and mash until completely smooth.
- Step 2
Mix the potato filling
- Add the salt, chicken bouillon, onion powder, garlic powder, smoked paprika, eggs, shredded mozzarella and Parmesan.
- Mix until fully combined.
- Step 3
Chill the mixture
- Refrigerate the mixture to firm up.
- Step 4
Shape the balls
- Scoop out portions of the potato mixture and flatten slightly in your hand.
- Place a cube of mozzarella in the centre, then seal and roll into a smooth ball.
- Step 5
Freeze until firm
- Freeze the balls until firm.
- Step 6
Coat the balls
- Coat each potato ball in flour.
- Dip into the beaten eggs.
- Coat well with the crushed cornflakes.
- Step 7
Deep-fry
- Heat the oil to 180°C.
- Deep-fry the balls until golden brown, crispy and the cheese is melted.
- Step 8
Make the spicy mayo
- Whisk together the mayonnaise, sriracha, smoked paprika, garlic powder, onion powder and dried parsley until smooth.
- Step 9
Serve
- Serve immediately while hot with the spicy mayo.