CHANTELLE’S POTATO BALLS·
I made these potato balls with left over mashed potato.
I mixed 2 cups of mashed potato with a half cup finely grated cheese and a generous pinch of mixed herbs.
I floured my hands and rolled it into balls, then dipped into egg and then bread crumbs.
I left it in the fridge for about an hour. I deep fried it till golden.
Serving it with a dipping sauce
RECIPE AND PHOTO: Chantelle Venter
