Ingredients
- 5 boiled potatoes, medium size
- ¼ cup onions
- ¼ cup capsicum
- 2 tablespoons fresh coriander
- ¼ cup bread crumbs
- 2 green chillies finely chopped
- 1 teaspoon oregano
- 1 teaspoon red chilli flakes
- ¼ teaspoon black pepper powder
- 5 small cheese cubes
- salt to taste
- ¼ cup refined flour
- ¼ cup corn flour
- water as required
- 1 cup bread crumbs
- oil for frying
Potato Cheese Ball Dip
- 5 tablespoons tomato ketchup
- 4 tablespoon mayonnaise
- ¼ teaspoon oregano/Italian seasoning
Note– Please read recipe notes in the end.
Main Equipment Used
- Induction cooktop: https://amzn.to/2Jkn4px
Steps In Making
- In a large bowl add boiled potatoes and then mash them with the help of a masher. Make sure there are no lumps.
- Now add finely chopped onions, capsicum, green chillies and fresh coriander.
- Along with that add all the spices like oregano, red chilli flakes, black pepper powder, salt, bread crumbs and grated cheese. Mix till everything is well combined. The potato cheese ball mixture is ready.
- Take around 2 tablespoons of the mixture and form round cheese balls.
- To coat the cheese balls we need to prepare the slurry. In a bowl add corn flour, refined flour and water and mix well. It should have medium consistency, not very thin nor very thick.
- Now coat the cheese balls in the bread crumbs and then roll them in the corn flour slurry. Now once again roll them in the bread crumbs making sure its coated evenly from everywhere.
- Similarly make the rest of them and potato cheese balls them rest in the refrigerator for 30 minutes.
- Once done, fry them in oil for 2-3 minutes on medium heat or till they get a golden crust.
- Serve immediately with dip we prepared.
Recipe Notes
- I have added grated processed cheese in the mixture, you can use cheddar or mozzarella too.
- Properly coat the cheese balls in the slurry and the bread crumbs, else the cheese might ooze out while frying.
- Let the potato cheese balls rest in the refrigerator for minimum 30 minutes to firm up.
