11th March 2021
A lovely recipe to use up leftover spuds
4 desiree provenance potatoes
120 gms frozen peas
1 tsp chaat masala
½ tsp salt
½ tsp garam masala
½ tsp chilli powder
200 gms mozzarella cheese
2 tbsp plain flour
2 tbsp cornflour
150 gms golden breadcrumbs
sunflower oil for deep frying
Cut the potatoes into 4 and cover them with cold water. Bring it to a boil and cook for 6-8 minutes until the potatoes are soft and cooked. Cool them for 5 minutes then peel and grate them in a big bowl.
In another pan bring some water to a boil then cook the frozen peas for 2 minutes. Drain and let them cool for 5 minutes.
To potatoes add the spices and the peas and combine it well.
Take some of the potato mix in your hand, roughly the size of a lemon and put a small piece of cheese in the middle and seal the ball.
In a bowl place the plain and corn flour and add enough water to get a thin batter. Place the breadcrumbs in another bowl.
Now dip the potato balls in the flour batter and then roll them in the breadcrumbs and repeat the same with all the balls.
Heat some oil in a deep pan for frying and once it is hot, roughly 180 C then deep fry these balls in batches for a couple of minutes until golden and crispy.
Serve these warm with a nice chutney.
Mentioned in this post
We work with the very best growers in the Garden of England, supplying superb potatoes all year round to local wholesalers and retailers - in Kent and beyond.