From a Meal in 2007 - Potato Cheese Balls

I have welcomed 2008 with an enormous “I am no mood to cook” affliction. Now the symptoms appear once in few months and have lasted up to 2 weeks in the last instance. Enthusiasm levels this time around are so dangerously low and are in such a fast paced downward trend that they could pose some serious competition to the dipping mercury levels in Ladakh. The simplest of cooking tasks appear massive - wait my brain isn’t bringing up any cooking tasks!!!

But it is bringing up this rather yummy recipe of Cheese stuffed Potato Balls I made last year. Only I wish someone else made these cheese stuffed potato balls for me right now. Before, you comment, letting my husband cook will need substantial monitoring and cleaning - so that is out of question. Making him do the cleaning is also out of question - notions of “clean” vary rather drastically. Besides he doesn’t enjoy cooking - I hate being made to do what I don’t like and therefore shall not torture him.

Ingredients

• 2 large potatoes - scrubbed, steamed and peeled
• 1/2 cup vegetables of choice - grated or cut into small cubes (I used carrots)
• 1 tsp minced garlic
• 1/2 tsp minced ginger
• 2-3 twigs of fresh parsley - finely chopped
• 2-3 twigs of fresh coriander - finely chopped
• 1 tsp Paprika or Chilli powder
• Salt to taste
• 2- 4 tbsp corn flour/ bread crumbs
• Grated Cheese (I used Mozzarella)
• 1/2 cup Oil for Deep frying (You could alternatively broil which will need 1-2 tbsp of oil)

Method

1. Mash the Potatoes well. Mix all ingredients except for the cheese into a firm dough. Add corn flour/ bread crumbs to adjust consistency.
2. Take a portion of dough enough to make a ball an inch in diameter. Shape into a cup. Fill with grated cheese. Bring sides of cup together and shape into a ball. Continue similarly with rest of the dough.
3. Heat oil in a Kadai. Put in a small piece of dough - if it rises immediately, the oil is at the right temperature.
4. Keep flame at high and drop the balls one by one. Turn flame to medium and cook till the balls are golden brown. Drain oil and remove them into a perforated vessel. Follow with rest of the dough.
5. Remove excess oil with kitchen paper and serve hot with sauces or chutneys

Settle in front of a book (or TV if in your part of the world you can afford to switch it on without serious repercussions to your mental balance) and munch.