Dec 16, 2012

Baked Potato Cheese Balls

Baked  Potato Cheese Balls (A delicious baked snack, goes well with tomato ketchup / any dip or with hot tea / coffee or serve as  starter !!)

Makes: 8


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)

Other ingredients

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.

Final stage:

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.

No comments: