Mozzarella Cheese Potato Balls – Crusted Almonds


Mozzarella Cheese Potato Balls – Crusted Almonds
Makes more than 20 pieces


3 large potatoes (about 700g), boiled, peeled.
Garlic powder, pepper, parsley, salt, to taste (other seasonings as you prefer).
1 egg
250g fresh mozzarella (lactose-free), small cubed + salt, pepper, parsley, to taste.
1-1/2 cups of almond slices, crushed roughly with a hand.
1 cup of rice flour/plain flour + water as needed. Mix into runny batter.
Oil for frying.

  1. In a mixing bowl: hot boiled potatoes, garlic powder, pepper, parsley, to taste, and mash until smooth. 
  2. Add salt and the egg, mix well. We can add a little flour if the mashed potato is too soft.
  3. Cut fresh mozzarella cheese into small cubes. Season with salt, pepper, parsley. Sprinkle with rice flour/plain flour to absorb the liquid.
  4. Crush the sliced almonds with a hand roughly. Mix rice flour/plain flour with water until form a thin runny batter.
  5. Take a small amount of mashed potato, fill with mozzarella cubed. 
  6. Shape into a ball, use flour to help. 
  7. Dip into rice flour/plain flour batter. Coat with crushed almonds. Or use regular bread crumbs.
  8. Put in the fridge at least an hour to overnight.
  9. Heat plenty of oil in the pan over high heat.
  10. Fry cheese potato balls until golden brown and crisp on the outside. The cheese will be leak out if fry too long.
  11. Drain the excess oil before serving. The cheese melting while still warm.

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