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13 - 19 June, 2015
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Garlic Potatoes Balls
Garlic Potatoes Balls

INGREDIENTS
· 3 medium baking potatoes peeled and coarsely chopped
· 4tbsp butter, at room temperature
· ½ cup whole-milk, at room temperature
· 1tsp garlic, finely minced
· ¼ cup sour cream
· Salt
· Freshly ground black pepper
· ¾ cup shredded cheddar cheese
· 1 large egg
· 1 ½ cup bread crumbs
· 4 cups vegetable oil


METHOD
In a medium saucepan, cook the potatoes in salted water until tender, about 20 to 25 minutes and drain the potatoes. Return them to the saucepan and add the butter, sour cream and garlic. Mash the potatoes with a potato masher or the back of a fork until the ingredients are blended. Add the milk, one tablespoon at a time, until the potatoes reach the desired consistency. Taste and add salt and pepper, if needed. Once the potatoes are done, let them cool down to room temperature.
In a large bowl, combine the potatoes, cheese and egg and mix until thoroughly combined. Using your hands, roll the mixture into 1-inch balls; dip in beaten egg and toss in bread crumbs until covered all over. Set aside on a plate to rest for 15 minutes.
Heat oil in a large, wide pot and gently lower the balls into the hot oil, and fry until golden all over. Continue in batches and set aside on paper towels to drain. Garnish with coriander and serve immediately.


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