Serves 1
Directions
- 1Chop the potatoes into smaller pieces.
- 2Boil the potatoes in salted water with garlic until easily stabbed with a fork.
- 3Drain the potatoes and let them steam dry.
- 4Mash the potatoes.
- 5Add flour, salt, pepper and corn kernels.
- 6Mix all ingredients together.
- 7Oil your hands, and shape the mix into your favorite shape with a mozzarella cube inside.
- 8Let these chill in the fridge for an hour.
- 9Prep your breading station with flour, scrambled eggs, and Japanese bread crumbs.
- 10Follow the pattern: flour, egg, bread crumbs.
- 11Fry these until golden brown and beautiful.
- 12For the creamy sauce, mix mayonnaise, mustard, and the seasoning you see on the screen.
- 13Plate your potatoes with some parsley for color and flaky salt for the vibes.
Ingredients
- 750 g potatoes, peeled
- water
- 6 pcs garlic cloves
- to taste salt and pepper
- 3 tbsp flour
- 1 can Jolly Whole Kernel Corn
- Mozarella Cubes
- 2 cups flour
- 3 eggs
- 3 cups Breadcrumbs
- cooking oil
- parsley
- Flaky Salt
- 0.5 cup Mayonnaise
- to 2 tbsp. prepared mustard
- 1 tsp garlic powder
- 0.5 tsp white pepper
- 1 tbsp green onions
- to taste salt
- 1 tsp white sugar
- 0.25 tsp cayenne
- milk
Tips
- These are good with ketchup and bulldog sauce.
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