TweetSaveShareShareBigOven
Category

Serves: 4 - 6

Prep Time20 minsCook Time1 hr 10 minsTotal Time1 hr 30 mins

INGREDIENTS

Mince sauce
 30 ml (2 tbsp) oil
 15 ml (1 tbsp) butter
 1 onion, finely chopped
 2 garlic cloves, finely chopped
 250 g mince
 400 g tin chopped tomatoes, blitzed
 Bunch of fresh basil
 4 potatoes, skin on
 Salt, to taste
 200 g cheddar, cubed
 2 large eggs, lightly, beaten
 45 ml (3 tbsp) milk
 200 g breadcrumbs

DIRECTIONS

1

Heat the oil and butter in a pot and sauté the onion and garlic for a few minutes. Add the mince and cook until browned and the mixture has dried up a little

2

Next add the chopped tomatoes and basil and cook for (+/- 40 minutes)

3

In plenty of boiling salted water, cook he potatoes until soft. Using a potato masher, mash the potatoes until soft and lump free. Season well

4

Take a small amount of potato mash and flatten it in the palm of your hand into a disc. Spoon about a tablespoon of mince mixture, make sure you don’t add too much filling as you need to wrap the filling inside the potato, also add a cube or two of cheese

5

Slowly take the edges of the potato and pull them over the filling and smooth it into a ball

6

Take each ball and dip it into a mixture of egg and milk, then coat it generously in the breadcrumbs. Once all the balls are done refrigerate for 30 minutes. This will prevent them from falling apart

7

Deep-fry them until golden brown

Ingredients

Mince sauce
 30 ml (2 tbsp) oil
 15 ml (1 tbsp) butter
 1 onion, finely chopped
 2 garlic cloves, finely chopped
 250 g mince
 400 g tin chopped tomatoes, blitzed
 Bunch of fresh basil
 4 potatoes, skin on
 Salt, to taste
 200 g cheddar, cubed
 2 large eggs, lightly, beaten
 45 ml (3 tbsp) milk
 200 g breadcrumbs

Directions

1

Heat the oil and butter in a pot and sauté the onion and garlic for a few minutes. Add the mince and cook until browned and the mixture has dried up a little

2

Next add the chopped tomatoes and basil and cook for (+/- 40 minutes)

3

In plenty of boiling salted water, cook he potatoes until soft. Using a potato masher, mash the potatoes until soft and lump free. Season well

4

Take a small amount of potato mash and flatten it in the palm of your hand into a disc. Spoon about a tablespoon of mince mixture, make sure you don’t add too much filling as you need to wrap the filling inside the potato, also add a cube or two of cheese

5

Slowly take the edges of the potato and pull them over the filling and smooth it into a ball

6

Take each ball and dip it into a mixture of egg and milk, then coat it generously in the breadcrumbs. Once all the balls are done refrigerate for 30 minutes. This will prevent them from falling apart

7

Deep-fry them until golden brown

Crumbed mashed potato balls, stuffed with mince and cheese