Don’t miss out on these Maille Dijon Crispy Potato Balls! Top with your favourite dipping sauce or hummus and gherkins, and rejoice in the flavour of happiness!
Must-try recipe!
Boil the potatoes in salted water until tender. Drain and mash together with the butter and milk. Allow to cool completely or refrigerate overnight before making the crispy balls.
Stir the cheddar cheese, flour and parsley into the cool mashed potatoes and add salt if needed.
Add the Maille Dijon Originale Mustard to one shallow bowl and breadcrumbs to another. Using 2-tbsp. scoop, roll balls of the potato mixture, coat with the mustard (note that it is easier to do this with a brush) and then with the breadcrumbs.
Bring about 7cm of oil to a temperature of 350oC and fry the potato balls, working in batches to avoid overcrowding the pot. Fry for 1 to 2 minutes, rotate and fry for an additional 1 to 2 minutes or until the outside is golden brown.
Drain on a paper towel lined plate and serve hot with your favorite dipping sauce.
Ingredients
Directions
Boil the potatoes in salted water until tender. Drain and mash together with the butter and milk. Allow to cool completely or refrigerate overnight before making the crispy balls.
Stir the cheddar cheese, flour and parsley into the cool mashed potatoes and add salt if needed.
Add the Maille Dijon Originale Mustard to one shallow bowl and breadcrumbs to another. Using 2-tbsp. scoop, roll balls of the potato mixture, coat with the mustard (note that it is easier to do this with a brush) and then with the breadcrumbs.
Bring about 7cm of oil to a temperature of 350oC and fry the potato balls, working in batches to avoid overcrowding the pot. Fry for 1 to 2 minutes, rotate and fry for an additional 1 to 2 minutes or until the outside is golden brown.
Drain on a paper towel lined plate and serve hot with your favorite dipping sauce.
