This extra long weekend, prepare these baked potato cheese balls to accompany as a side dish or also as a snack with different sauces or dips. A super versatile recipe that you can combine with a variety of ingredients of choice. With no doubt, a recipe to schedule!
Let’s talk about the recipe:
Although there are several ways to make this kind of recipe, today I propose this one that is simple and does not require great difficulty. In addition, the ingredients are just few and easily accessible in any market. What’s more, you can change or replace any of them either by pleasure or need without inconvenience. Best of all? They are baked!
About the ingredients:
As the main ingredient to make these baked potato cheese balls, mashed potatoes are used. Similarly, it is feasible to use instant mashed potatoes for it (dehydrated potato flakes). Not only will this save you the hassle of peeling and boiling the potatoes, but it also speeds up preparation times.
However, whatever option is chosen, remember that a slightly solid purée will be needed and not so liquid. In this way, it will be possible to manipulate and achieve the shape of compact balls without falling apart, especially when they are filled with other ingredients. Some filling ideas could be cheese, cooked ham, raw ham, minced meat, for example.
Finally, it proceeds to breading. Alternative ingredients exist for this recipe. For example, those who must follow a gluten-free diet can replace flour with cornstarch, rice flour, etc. And the breadcrumbs for rice batter, batter free gluten or other gluten-free product that is for baking cooking.
About Cooking:
The cooking takes little time, between 10-15 minutes or until they are golden. On this occasion, the ovenproof dish was oiled with olive oil and sprayed on top with vegetable spray. Although sunflower oil or some other preferred or available oil can also be used. Another way of cooking would be to fry them in plenty of hot oil for 5-10 minutes.
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INGREDIENTS
- Mashed potatoes 1kg
- Eggs 2
- Butter 1 tbsp
- Flour c/n
- Bread crumbs c/n
- Mozzarella cheese 200g
- Seasonings: salt, nutmeg, pepper, garlic, parsley, etc.
- Others: cooked ham, raw ham, minced meat, etc.
INSTRUCTIONS
- Boil the potatoes and make a purée. Season to taste.
- Take a portion of purée and make a ball, compacting well with the hands. Place the cheese in the middle, push in and compact again.
- Pass the balls through flour. Then by seasoned beaten egg, and finally by breadcrumbs. Place in a previously oiled baking dish. Spray with sunflower oil or vegetable spray on top.
- Bake in a preheated oven at 180-200 °C / 356-392 °F for 10-15 minutes.
NOTES
- Celiac: Use gluten-free ingredients (without TACC).
- Use salt-free breadcrumbs or adjust their amount accordingly.
- To obtain a thick breading, pass twice through breadcrumbs.
- Double breading will require more amount of egg. Or, failing that, add a little milk or water to the mix.
- Consume preferably before 3 days.
- Can be frozen (3 months).
