The iftar table usually has chops, fries and various potato dishes. Bringing a little variety to the familiar potato chop changes the taste and satisfies the mind too. To give that familiar flavour a restaurant touch, you can make potato cheese balls. They are really a potato chop in restaurant style, made from very simple ingredients, so there is no need to buy them outside. Here is how to make them at home.

• Boiled potato, 2 cups
• Mozzarella cheese cubes, as needed
• Cornflour, 3 tablespoons
• Breadcrumbs or biscuit crumbs, 1 cup
• Black pepper powder, half a teaspoon
• Chilli flakes or chopped green chillies, 1 teaspoon
• Chopped coriander leaves, 2 tablespoons
• Salt to taste
• Egg, 1
• Oil, as needed

First mash or grate the boiled potatoes well so there are no lumps. Add salt, pepper, chilli flakes, chopped coriander and cornflour and knead into a soft dough. Rub a little oil on your palms, take a small amount of the potato mixture and flatten it. Place a piece of cheese in the middle, bring the potato up from the sides and wrap it into a round ball, making sure the cheese cannot be seen from outside.

Dip the balls first in beaten egg, then roll them in breadcrumbs to coat evenly. When all the balls are made, refrigerate them for 30 minutes; this reduces the risk of them bursting while frying. Then heat enough oil over medium heat and deep-fry the balls until golden. Lift them out, drain off the excess oil and serve hot.

Source: Jagonews24. First published in Bengali on The Agro News.