Recipe: Barry's Exploding Cheesy Balls
The title says it all. Ham and potato croquettes with gooey mozzarella in the middle!
- 750 g white potatoes
- 25 g butter
- 75 g gruyere
- 75 g cheddar
- 100 g cooking mozzarella (the dry stuff)
- 50 g smoked ham, chopped
- 1 ea onion
- 2 cloves garlic
- 1 tbsp olive oil
- 1 tsp chilli flakes
- 400 g tinned tomatoes
- 2 sprigs fresh basil
- 1 bowl plain flour
- 2 ea eggs, beaten
- 1 bowl breadcrumbs, seasoned well
- 10 ea sparklers
Boil The Potatoes
Peel the potatoes and cut them into half or quarters, depending on the size (what matters is that they’re all the same size).
Tip the potatoes into a large saucepan of water, season with salt and bring it to the boil.
Once boiling, cook the potatoes for 15-20 minutes, until completely soft and offering no resistance when pierced with a knife.
Mash The Potatoes
Drain the potatoes and return to a dry pan.
Add the butter and mash until smooth over a low heat. Grate the gruyere and cheddar into the pan.
Add the ham and stir to combine everything then leave to cool.
Make The Sauce
Meanwhile make the sauce. Peel and dice the onion. Peel and mince the garlic Pour the oil into a medium saucepan and put it over a medium-high heat. Add the onion, garlic and chilli flakes to the pan and gently fry for 15 minutes, then add the tomatoes and fresh basil. Simmer for another 15 minutes.
Blend the tomatoes to a smooth sauce (it’s optional, you can keep it chunky if you prefer)!
Shape And Deep Fry
Cut the mozzarella into 2x2cm cubes (or use grated mozzarella and press into a ball). Wrap the potato around the mozzarella, forming balls.
Coat the balls in flour, then the beaten eggs and finally the breadcrumbs.
Preheat a pan of oil or a deep fat fryer to 180ºC, never leaving it unattended.
Carefully lower the balls into the oil and fry for 5 minutes, until golden brown and crisp.
Drain on a tray lined with kitchen paper.
Spread the sauce over a serving plate and place the balls over it. Poke the sparklers into the balls and light them all to serve!
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