Potato and cheese balls

Ingredients for 1 servings:

• 400 g mashed potatoes, cooled
• 1 spring onion(s), 2 if necessary
• 3 sprigs of parsley, finely chopped
• 1 garlic clove(s), squeezed
• salt and pepper
• 2 eggs
• 120 g Cheddar cheese in one piece
• 120 g flour
• 120 g breadcrumbs
• 60 ml milk
• Oil for frying
• e.g. salsa for dipping
• lots of cornstarch for the hands

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 15 minutes

with a liquid cheddar cheese center, for approx. 25 balls

Mix the mashed potatoes with finely chopped spring onions, chopped parsley, finely chopped garlic, and one egg. Season with salt and pepper. Cut the cheddar into small cubes (approx. 1.5 x 1.5 cm). Whisk the second egg with the milk. Place flour and breadcrumbs in bowls. Rub your hands well with the cornstarch. Scoop a walnut-sized amount of the potato mixture and flatten it slightly. Place a cheese cube on top and shape the mixture around it to enclose it. Then roll it into a ball and coat it successively in flour, egg, and breadcrumbs. Repeat the breading process a second time. Shape the entire potato dough into dumplings in this way. Heat plenty of oil in a pan. Preheat the oven to 200°C (top/bottom heat). Drop the balls, one at a time, into the hot oil using a spoon. Fry for about 40 seconds until golden brown and then transfer to a baking sheet lined with parchment paper using a slotted spoon. Finish cooking the balls in the hot oven for 4-5 minutes. Serve warm with the salsa. Makes about 25 balls.