Chicken sausage – ¾ cup, sautéed and chopped into small pieces
Sour cream – ½ cup
Egg – 1 + 2
Red chilli flakes – 1 tsp
Cheddar cheese cut into 2 cm squares
All-purpose flour – 1 cup or more as required
Breadcrumbs – 1 cup or more as required
Vegetable oil for deep frying
Instructions
Cook the potatoes in salted boiling water until fork tender. Drain the water and take the potatoes in a large bowl.
Mash the potatoes using a fork or potato masher. Add green onion, garlic powder, chopped sausages, salt & pepper to taste, sour cream (homemade will rock!), egg and red chilli flakes to the mashed potatoes. Mix them very well using a spatula. Chill the mixture in refrigerator for at least 30 minutes.
Cut the cheddar cheese block into small pieces.
Now take about 1 & ½ tablespoons of potato mixture and make a ball. Make an indentation at the center and place a piece of cheddar cheese on it. Roll it again to cover the cheese completely inside the potato ball. Prepare all the potato cheese balls before you are ready to fry them.
Heat enough vegetable oil in a deep-frying pan. Arrange the breading station by placing the following 3 things in 3 separate bowls – 1. All-purpose flour, 2. 2 beaten egg & 3. Breadcrumbs.
Take one potato cheese ball at a time, dredge it first in flour, lift it up and shake off the excess flour. Then dip it in the beaten egg, lift it up and let the excess drip off. Again, return it back to the flour for a double coating. After dredging the excess off, dip it back in egg, lift and drip off the excess. Finally coat it thoroughly in breadcrumbs in all sides.
Carefully drop the breaded potato cheese balls into the hot oil. Fry them on medium flame for about 2 minutes per side or until they turn golden brown all over.
Take them out and place on an absorbent kitchen towel. Serve the yummy potato cheese balls with ketch up or sour cream dip!
Recipe by Flavor Quotient at http://www.flavorquotient.com/2017/02/potato-cheese-balls/