Originally shaped into cutlets to resemble meat at a time when meat was expensive, we’ve updated these to fried balls – delightful warm or at room temperature.
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Yields:
8 serving(s)
Prep Time:
25 mins
Cook Time:
20 mins
Total Time:
45 mins
Cal/Serv:
176
Ingredients
300g
floury potatoes (peeled weight), cut into large pieces
25g
butter
75g
mature Cheddar, coarsely grated
1-2tsp English mustard, to taste
2
medium eggs. beaten
50g
dried breadcrumbs
Vegetable oil, to fry
Directions
Step 1Put the potatoes into a pan, cover with cold water and bring to the boil over high heat. Cook for 13min, or until tender. Drain and leave to steam-dry in the colander for 5min.
Step 2Return the potatoes to the empty pan and mash with the butter and plenty of seasoning. Set aside to cool.
Step 3Mix in the grated cheese, mustard and 1⁄2 the beaten egg. Divide into 8 equal portions and roll into balls. Arrange on a baking tray lined with baking parchment and chill for 30min, to firm up.
Step 4Roll the balls first in the remaining beaten egg to cover, then in the breadcrumbs to coat.
Step 5Pour the oil into a large, deep pan so it’s 5cm deep. Heat to 180°C on a thermometer. Add the coated balls; fry, turning, until golden brown all over and piping hot. Use a slotted spoon to transfer the balls on to kitchen paper to drain. Season with a little salt and serve with tomato ketchup, if you like.
Per serving:
Calories: 176
Protein: 6g
Fat: 12g
Saturates: 4g
Carbs: 12g
Sugars: 1g
Fibre: 0g
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
