Fried potato and cheese balls

Ingredients for 2 servings:

• 500 g potatoes
• e.g. vegetable broth
• 150g Gouda
• 100 g Parmesan
• 1 tbsp parsley, chopped
• 1 pinch of nutmeg
• 1 pinch of paprika
• ¼ tsp pepper
• ¼ tsp salt
• 1 egg(s)
• breadcrumbs
• Oil for frying

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

also ideal for buffets

Peel and quarter the potatoes, and cook in vegetable broth until tender. Grate the cheese. Press the potatoes through a ricer, add all the spices and the cheese. Knead the mixture thoroughly. If it’s too firm, add a little milk. If it’s too soft, add some breadcrumbs or flour until it’s easy to shape and no longer sticks to your fingers. The consistency of the mixture depends largely on the potatoes used. I use a predominantly waxy variety. Form the mixture into walnut-sized balls. Beat the egg well. Prepare a bowl of breadcrumbs. Dip the balls in the beaten egg and then roll them in the breadcrumbs. Heat the oil and deep-fry the balls. I serve them with lecsó and tomato and arugula salad. However, the balls are also ideal for a buffet or as finger food. Simply serve with a herb dip.