CHANTELLE’S POTATO BALLS

chantelles potato ballstested

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