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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Welsh

• Dietary Style

• Preparation Time

  Cooking Time - 30 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain potatoes and mash in the bottom of the pot until no lumps remain. | 2. Put pot over low heat. Stir butter into the mashed potatoes; cook, stirring constantly, until the butter has melted and the potatoes are no longer moist. Spread potatoes into the bottom of a wide bowl and refrigerate until cooled completely, at least 30 minutes. | 3. Beat egg yolks into cooled potatoes; season with salt and white pepper. Stir Cheddar cheese and diced onion into the potatoes. Shape potato mixture into tennis ball-sized spheres, arrange into a baking dish, and refrigerate until chilled completely through, at least 1 hour. | 4. Beat eggs and water together in a bowl. Spread flour and bread crumbs into two separate wide bowls. | 5. Gently roll potato balls in flour to coat and shake to remove excess flour. Dip each into the beaten egg, turning to coat. Press each egg-coated ball into bread crumbs, again turning to coat on all sides. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded balls onto a plate while breading the rest; do not stack. | 6. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). | 7. Deep-fry potato balls in batches in hot oil until golden brown, about 5 minutes. Add more oil and return to 375 degrees F (190 degrees C) between batches. Drain fried balls on a plate lined with paper towel. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	2	pounds	peeled	698.5331	158.6668	18.5973	0.8165
butter	1/4	cup		342.0	15.714	10.686	28.8
egg yolk	6			328.44	3.6618	16.1772	27.0708
salt	to taste			-	-	-	-
white pepper	1	pinch	ground	0.444	0.1029	0.0156	0.0032
cheddar cheese	10 1/2	ounces	shredded	523.8986	31.8804	39.9175	26.4331
onion	1/2		diced	30.0	7.005	0.825	0.075
egg	2			143.0	0.72	12.56	9.51
water	1/4	cup		0.0	0.0	0.0	0.0
purpose flour	1	cup	sifted	-	-	-	-
bread crumb	1	cup	soft	426.6	77.7384	14.418	5.724
vegetable oil	1	quart		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.