Cheese & Potato Balls With Tomato Sauce



For cheese & potato balls: 
1 kg white potatoes
250g grated mozzarella & cheddar cheese
⅓ cup sliced spring onions (green part) 
1 tsp Supreme Coarse Black Pepper
Salt to taste
1 tbsp Supreme Garlic Powder 
1 tbsp Supreme Onion Powder
½ tsp Italian herb seasoning
2 tbsp potato/ corn flour
⅓ cup plain flour
1 cup flour
1 cup water 
2 cups Supreme Breadcrumbs
2 tbsp Italian herb seasoning 
Oil to deep fry 

Tomato sauce: 
2 tbsp Zaytuna Olive Oil
2 Supreme Chopped Tomato Tin
1 tbsp Supreme Garlic Paste 
1 tsp Supreme Coarse Black Pepper 
1 tbsp Supreme Chilli Flakes 
2 tbsp sugar 
2 tbsp balsamic vinegar
Salt to taste 
10 leaves of fresh basil, finely chopped 


Preheat the oven at 180°c. Wrap the potatoes individually in foil and place on a baking tray. Bake the potatoes in the oven for 1 hour or until tender. Once cooked, unwrap and cut the potatoes into halves. Set aside to cool slightly. Once potatoes are cool enough to touch, scoop the flesh into a mixing bowl and mash until smooth. Add spring onions, coarse black pepper, salt to taste, garlic powder, onion powder, Italian herb seasoning, potato/corn flour, plain flour and cheese. Mix well until combined. Scoop out equal portions using a tbsp measuring spoon and roll into balls. 

Make a flour paste: whisk together 1 cup of flour and 1 cup of water. Add breadcrumbs into a bowl and mix in Italian herb seasoning. Then dip the balls in the flour paste then into breadcrumbs. Coat evenly and repeat with remaining balls. Chill the balls in the fridge. 

In the meantime, make the sauce: heat a pot over medium heat. Add olive oil and garlic paste. Cook for 1 minute then add chopped tomato tins, coarse black pepper, chilli flakes, sugar, balsamic vinegar and salt to taste. Mix well then reduce heat to low, cover and simmer for 20 mins. Uncover, stir well and add chopped basil then blend until smooth using an immersion blender. Set the sauce aside. 

Heat enough oil in a pot over high to deep fry. Fry the cheese and potato balls in batches until cooked through and golden. Serve hot with tomato sauce. 

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