Cheesy Mashie Balls

It is fast coming up to Party season and I like to put a few treats on the blog.  I have been working on some treats you can make ahead and have in the freezer and pull out when needed.

These recipes will show you that you don't have to go all out spending a day in the kitchen before your party.  You can make some things ahead and just reheat them, cook them or just plain put them together.

I had some trial and errors with this recipe and it took me a while to work the recipe to something that I feel most people can make.

6 large potatoes, peeled and quartered
1/2 cup plain flour
1 beaten egg
2 cups grated tasty cheese
2 tablespoons chopped parsley
breadcrumbs

 

Above we have a potato masher and a potato ricer.  Difference? Just the how fluffy your mash is really.  I use the masher for everyday and the ricer for gnocchi and things like these Mashie balls.

 

Cook your potatoes until tender.  Drain and either pass through the potato ricer into a bowl or mash in the saucepan.  Mix through the flour and beaten egg.  You should do this quickly as you don't want to scramble the egg through the hot potato.  Set aside to cool to room temp.

 

Add the cheese and parsley to the cool potato and mix through with a fork until combined.

 

Roll Tablespoons of mixture into balls and place on tray.

 

Roll the balls in breadcrumbs and set on the tray. 

 

At this stage you can either allow the mashies to stand for 15 minutes before cooking or place the tray in the freezer for later use.

 

In my trial and errors with this recipe I did work out that if you don't have your oil hot enough this above is what happens.  The mashies dissolve in the oil leaving you with a big mess! 

 

Heat your oil to between 180C and 190C and then cook in batches.  Place on paper towel to drain.  At this stage you could put them on a paper towel lined tray and put in the freezer.  When ready to use them take them out of the freezer and reheat at 180C pre heated oven for 15 - 20 mins.