17 February 2015

Cheesy Potato Balls

These little bite-sized morsels of cheesy goodness are great fingerfood for a party, a nice starter to a meal or the perfect nibbly to enjoy with drinks. Serve them warm with a sauce for dipping - tomato or sweet chilli are good - and watch them disappear.

Cheesy Potato Balls

2 large potatoes, peeled and diced
1 cup grated mozzarella cheese
Salt and pepper to taste
3 cups oil to fry
1/2 tsp. paprika

Boil or steam the potatoes until fork tender.
When the potatoes are cooked, mash well, adding salt, pepper and paprika.
Drop a tablespoon of the mashed potato on your hand and make it into a shape of a ball, now press the edges so it becomes flat.
Shape it into a well shape so you can fill it in with the cheese.
When your shape is right, add a teaspoon of grated cheese and shape the potato around it to make a ball so the cheese is completely enclosed in the potato.
Heat the oil on medium heat.
Fry the potato balls until they are golden brown.
Drain on brown paper or paper towel.

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