Potato balls with Halloumi

Ingredients

  • 1 kg potatoes
  • 225 g DODONI Halloumi cheese grated
  • 2 eggs (separate yolks from whites)
  • 2 tbsp finely chopped mint
  • 2 tbsp finely chopped parsley
  • 20 g butter
  • 100 g breadcrumbs
  • Salt
  • Pepper
  • Nutmeg
  • Frying oil
  • Flour

Process

  1. Peel the potatoes and boil them in a pot full of water and a spoonful of salt, until soft.
  2. Once they soften, strain them and purée them with a fork.
  3. Then add the egg-yolks, salt, pepper, mint, parsley, grated Halloumi, butter and nutmeg. Mix well until combined.
  4. Take a spoonful of the mixture and roll between your hands to form a cylindrical shape. They should all be the same length and thickness.
  5. Slightly beat the egg whites and place the breadcrumbs and the flour in separate bowls nearby.
  6. Dip each cylinder first in the flour, then in the egg white and lastly in the breadcrumbs and deep-fry in hot oil until golden and crunchy on the outside.
  7. Serve the potato balls hot with a sprinkle of freshly chopped parsley on top.