Crumbed mashed potato balls, stuffed with mince and cheese
Serves: 4 – 6
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Directions
- 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
- Next add the chopped tomatoes and basil and cook for (+/- 40 minutes)
- 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
- 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
- Slowly take the edges of the potato and pull them over the filling and smooth it into a ball
- 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
- Deep-fry them until golden brown
Ingredients
- 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