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Spicy potato-and-cheese balls

Serves Makes about 20

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

3 medium potatoes, boiled
¼ t black mustard seeds
75 g canned corn kernels
4 T coriander, finely chopped
1 cup Cheddar cheese, grated
2 cloves garlic, crushed
2 chillies, finely chopped
1 T lemon juice
sea salt and freshly ground black pepper, to taste
5 T cornflour
1 free-range egg
150 g panko breadcrumbs (or regular breadcrumbs)
oil, for frying
chutney, for serving

Method

1. In a large mixing bowl, combine the potatoes with the mustard seeds, corn, coriander, cheese, garlic, chilli, lemon juice and salt and pepper. If the mixture is too dry and not coming together, add 1 T milk at a time until it comes together.

2. Scoop out 1 T of the mixture and roll into balls using slightly damp hands. Dip the balls into the cornflour, then into the egg and then into the breadcrumbs.

3. Fry for 2 – 3 minutes until golden and crispy. Serve with chutney. Freeze any uncooked balls for another time.

Find more potato recipes here.

Production: Khanya Mzongwana
Photograph: Jan Ras
Food assistant: Dani Smith