{"id":654,"date":"2023-04-09T01:59:19","date_gmt":"2023-04-09T01:59:19","guid":{"rendered":"https:\/\/grub.fairgomate.net\/?page_id=654"},"modified":"2023-04-09T02:05:20","modified_gmt":"2023-04-09T02:05:20","slug":"potato-cheese-balls","status":"publish","type":"page","link":"https:\/\/grub.fairgomate.net\/index.php\/potato-cheese-balls\/","title":{"rendered":"Potato Cheese Balls"},"content":{"rendered":"

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Makes Approx 18 Balls<\/p>\n

INGREDIENTS
\n<\/strong>1 Kg Potato
\n110 g Mozzarella Cheese {Cut in to 10mm cubes}
\n50 g Parmesan Cheese {Grated}
\n50 g Pecorino or Gouda {Grated}
\n2 Eggs
\n2 Cup Flour
\nBread Crumbs
\n2 Tbsp Paprika
\nSalt and Pepper to taste<\/p>\n

METHOD
\n<\/strong>1 Peel and boil potatoes
\n2 Strain all water from potatoes and return to cooktop to remove remaining water.
\n3 Use a potato ricer or masher and mash potatoes.
\n4 Add the Parmesan and Pecorino to the mash potato and mix thoroughly together.
\n5 Let the potato cool a little bit. Enough to be able to handle it.
\n6 Use a Large Ice Cream Scoop to measure out the potato balls.
\n7 Place a piece of Mozzarella Cheese in to the middle of the potato ball and form the potato around the cheese.
\n8 Beat the eggs in a bowl. Add a little milk if you want.
\n9 Flour the potato balls.
\n10 Add salt and pepper and the paprika to the bread crumbs and mix well.
\n11 Dredge the ball in the Egg mixture and then roll in to the bread crumbs.
\n12 Refrigerate until oil is hot or make them early and put them in the fridge until ready to cook.<\/p>\n