Caribbean potato and shrimp balls

Ingredients for 4 servings:

• 500 g potatoes, cooked
• 40 g butter
• 2 egg yolks
• 100 g Emmental cheese
• 1 tbsp parsley, chopped
• 1 onion(s), diced
• 3 tbsp flour
• 100 g breadcrumbs
• 1 egg(s), beaten
• 500 g cooked shrimp
• frying fat

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Mash the cooked potatoes and mix with 25g of butter, egg yolks, finely diced cheese, and parsley. Season with salt and pepper. Fry the onion in the remaining butter, but do not let it brown. If you like, add some chopped chili pepper. Roughly chop the shrimp. Fold the onion and shrimp into the potato mixture and form them into balls about 1-2cm in size. This works best if you scoop out balls with a tablespoon and drop them into the flour. Once a layer of flour has formed, the balls are perfect for rolling. Roll the balls in flour, dip them in the beaten egg, and roll them into rounds in the breadcrumbs. Place them on a non-stick baking sheet and chill until ready to cook. Heat the frying oil in a deep fryer or deep frying pan to 195°C and fry the balls until golden brown. Drain on kitchen paper and serve immediately.