INGREDIENTS
For Balls:
5-6 large boiled and mashed potatoes
1/3 cup grated cheese
1 tsp mixed herb or oregano
1/2 tsp black pepper powder
2-3 tbsp boiled corn
2-3 tbsp cornflour
some freshly chopped coriander leaves
chili flakes to taste
salt to taste
For Filling:
1/2 cup grated mozzarella cheese
For Slurry:
1/4 cup cornflour
1/2 cup water
For Coating:
1 cup cornflakes powder or breadcrumbs
METHOD:
Boil the potatoes, let it cool down completely. Don't use hot potatoes. Best is to use one night prior refrigerated potatoes.
Mash potatoes well, there should not be any lumps.
Add grated cheese, oregano, pepper powder, salt. Mix well.
Now add boiled corn and cornflour. Mix everything well.
Take a handful of potato mix and make a well inside.
Add around 1 tsp of grated cheese in it. If you find it difficult to handle, make small balls of cheese and place it in the potato ball.
For Slurry:
Mix together cornflour and water. Dip each ball into it and then coat well with cornflakes powder.
Deep fry in medium hot oil till golden and crisp.