Ingredients

• Potato – 3 nos (about 250 grams)
• Cheddar / Parmesan Cheese – 1 cup
• Dried Mint Leaves – 1 tsp
• Salt – to taste
• Pepper Powder – ¼ tsp
• Egg White – 2 nos
• Bread Crumbs – as required
• Oil – 3 cups (675 ml)

How to Make Potato and Cheese Balls

• Peel, clean and boil potatoes till tender and soft about 25 to 30 minutes. Drain, run cold water and allow to cool till suitable to handle with bare hands.
• Crumble the potatoes with your hands and mix in the dried mint leaves, salt, pepper powder and cheese.
• Roll into golf ball size.
• Store in fridge for about 30 minutes, or freezer for 10 minutes, this sets the cheese.
• Heat the oil between the temperature range of 300-375ºF (150-190ºC).
• Take 2 bowls, 1 with bread crumbs and other with egg whites.
• Take each ball carefully, roll in the egg white, and using the other hand roll in the bread crumbs, lower in the hot oil, carefully, turn around for about 2 minutes or so till golden brown.
• Gradually lower the heat to medium to prevent the potato from getting cooked before it gets brown.
• Serve hot and enjoy.