Recently lot of my blogger buddies have been posting potato balls or fritters or cutlets of some type, which may include cheese or not. Andy’s Arancini, Shikha’s vegetable and cheese cutlets, Sam’s Dahi/Yogurt Kebabs, Andy’s sweet corn kebabs, Shailja’s Potato and Herb Croquettes and many more.
My mom used to make corn cheese fritters when we were young and they were oh so delicious melt in the mouth small fritters. There was no corn but corn flour used. I have to get back to mum for that recipe.
You all know my temperament towards frying. So there were these boiled potatoes sitting in my fridge which were begging to be used and I seriously didn’t want to torture them anymore. So took them out and grated. Then what? Then there was a small piece of Gouda cheese yelling, “me too..me too…” and I said yes to that also. And thence the story began….from there.
I haven’t fried them. Have made them in paniyaram pan or a version of Danish Ableskiever pan!
Now on to the recipe !
Yields : 7 medium or 10-12 small
Kitchen Equipments Required : bowl, grater, chopping board, knife, paniyaram /appe pan or Abelskievwe pan.
Note : You may use baby Bella cake pop maker too. Or may bake in the oven as well.
Potato : 1 cup, boiled and grated.
Onion : 1/4 cup, chopped fine
Cilantro leaves : 2-3 tbsp, chopped
Ginger : 1 tsp grated
Gouda cheese : 1/2 cup, grated. You may use any cheese which is easy to melt.
Red chili powder : 1/4 tsp
Garam masala : 1/2 tsp
Mango powder / Amchur : a pinch
Salt to taste
Oil spray or oil to coat.
1. Prepping the mixture and making the balls :
Mix all the ingredients together well besides Gouda cheese. Meanwhile heat up your pan with light oil spray in the moulds.
Take a small lemon size pinch out of potato mixture. Flatten it in the middle of the palm, add 1/2 to 1 tbsp cheese. Round it up together smoothly from all the sides and drop carefully in one mould of the pan. Pan needs to be hot.
Finish making all the balls and placing them in individual lightly greased moulds. Cook from bottom and top side for 5-6 minutes approximately on medium flame. If the sides seem not to be catching up in the color or look raw, them carefully turn them to the sides down and cook for additional minute or so accordingly. I use wooden chop sticks to manage the movement.
Tips and Serving :
- These croquettes or potato balls are softer in texture than the deep fried ones for the obvious reasons. But tasty and healthier.
You may deep fry these. Few at a time.
You may bake these at 450*F till try are golden form all the sides. Just keep rotating their sides.
You may use breadcrumbs for tighter binding if potato mixture is of trouble.
Serve with ketchup or chili sauce.
Sandwich between a mini burger bun and a yumm burger is ready.
Enjoy with family and friends over breakfast, brunch or as an appetizer for parties.