Baked Potato Cheese Balls (A delicious baked snack, goes well with tomato ketchup / any dip or with hot tea / coffee or serve as starter !!)
1 tablespoon oil
1 onion, finely sliced
½ teaspoon red chilli powder
¼ teaspoon turmeric powder
½ teaspoon coriander powder
3 medium size potatoes, boiled and mashed
½ teaspoon salt (or to taste)
1/2 teaspoon garam masala powder (or a mix of ¼ teaspoon clove powder, ¼ teaspoon nutmeg powder and ¼ teaspoon cinnamon powder)
1 cheese cube, finely grated
1 tablespoon chopped coriander leaves
1 tablespoon chopped mint leaves
1 egg white (or dilute 2 tablespoons maida (all purpose flour) with 4 tablespoons water. Make a smooth smooth solution and keep aside). If using egg white, beat egg white with a beater until smooth.
80 g bread crumbs (approximately ½ cup)
3 teaspoon oil
Fresh salad and tomato ketchup to serve
Dilute red chilli powder, coriander powder and turmeric powder in 1 tablespoon water and keep aside (spice mix).
Heat oil in a pan. Add sliced onions and fry till golden color on a medium to low heat until golden color.
Add diluted spice mix. Stir well on a low heat until the raw smell goes and well combined.
Add boiled and mashed potatoes, salt to taste and garam masala powder. Mix all the ingredients well.
Cover with a tight lid and cook on a low heat for 10 minutes. Open the lid and stir continuously for 5 minutes. Do not add water when cooking. Switch off the heat and keep aside to cool for 15 minutes.
Finally mix with grated cheese and chopped mint – coriander leaves.
Divide potato mixture into 8 parts. Make round shape. Dip each ball into egg white (or in diluted maida mixture) and roll it over breadcrumbs. Breadcrumbs should coat nicely and make strong balls. If the egg white is very smooth, breadcrumbs will coat easily.
Preheat oven (OTG) at 200 * C or 400 * F.
Grease a baking tray with 1 teaspoon oil. Arrange potato balls carefully. Sprinkle remaining oil on the top of the cutlets and bake at 200 * C or 400 F for 30 – 35 minutes or until golden brown color and crisp (15 – 17 minutes for each side. Turn the other side and bake again for 15 – 17 minutes. Then heat will spread equally). Serve hot with fresh salad or tomato ketchup or tea / coffee.