Directions
- 1Boil potatoes until tender, then mash them.
- 2Add grated Emmental cheese, mozzarella cubes, cornstarch, chopped parsley, salt, and pepper to the mashed potatoes. Mix well.
- 3Form the mixture into small balls.
- 4In a bowl, whisk together a beaten egg and minced garlic.
- 5Crush cornflakes into fine crumbs.
- 6Dip each potato ball into the egg mixture, then coat thoroughly with crushed cornflakes.
- 7Heat sunflower oil in a frying pan.
- 8Carefully place the potato balls in the hot oil and fry until golden brown and crispy.
- 9Serve the crispy potato cheese balls hot. Sprinkle with grated Parmesan cheese and dried Italian herbs if desired.
Ingredients
- 300 g potatoes, peeled and cubed
- 100 g Emmental cheese, grated
- 40 g mozzarella, cut into small cubes
- 2 tbsp cornstarch
- 2 tbsp fresh parsley, finely chopped
- 0 salt
- 0 pepper
- 1 egg
- 2 cloves garlic, minced
- 100 g cornflakes, crushed into fine crumbs
- 250 ml sunflower oil
- 0 Parmesan cheese, grated
- 0 dried Italian herbs (oregano, thyme, basil)
Equipment
bowlforkpotato masherspoonplatefrying pan
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