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Stuffed potatoes with chili and feta cheese

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Ingredients for 4 servings:

  • 500 g potatoes, peeled
  • 1 egg(s)
  • 100 g breadcrumbs
  • 100 g sheep’s cheese
  • 1 tbsp oil
  • 10 small chili peppers

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Boil the potatoes for 25 minutes, drain, and mash. Knead with the egg and 3 tablespoons of breadcrumbs. Crumble the feta cheese, wash and chop the chilies, and mix both together. Form the potato dough into balls and make a hollow in the center. Fill with the feta cheese and chili mixture and seal. Form into balls and roll in the remaining breadcrumbs. Fry the potato balls in hot oil until golden brown, then serve over a crisp salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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