Summary

Ingredients

• 500 g potatoes (potatoes)
• vegetable broth
• 150 g Gouda
• 100 g parmesan cheese
• 1 tablespoon parsley, chopped
• 1 pinch nutmeg
• 1 pinch paprika
• 0.25 teaspoon ¼ pepper
• 0.25 teaspoon ¼ salt
• 1 egg (s)
• Breadcrumbs
• Oil for deep-frying

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Instructions

1. Peel and quarter the potatoes and cook in the vegetable stock until cooked.
2. Rasp cheese. Press the potatoes through the press, add all the spices and cheese. Then knead the mass well. If it is too firm, add a little milk. If it is too soft, add some breadcrumbs or flour until it is easy to shape and no longer sticks to your fingers. The consistency of the mass depends heavily on the potatoes used. I use a predominantly waxy variety.
3. Shape the mixture into walnut-sized balls. Beat the egg well. Prepare a bowl of breadcrumbs. Dip the balls in the beaten egg and then roll them in the breadcrumbs. Heat the oil and fry the balls in it.
4. I serve it with letscho and tomato and rocket salad. However, the balls are also ideal for the buffet or as finger food. Then just serve a herbal dip with it.