Ingredients:
- 6 Challenger potatoes (large)
- 150g Cream cheese
- Bread crumbs
- 3 Eggs
- Salt and pepper
- Rosemary
- Cooking oil
Method:
- Heat the oven to 200°C.
- Bake the potatoes in the oven for 1 hour, or until they fully cooked.
- Once potatoes are cooked, cut open, and scoop out the white potato flesh.
- Optional: If you desire a smoked flavour, place the potatoes on a perforated tray, cover with foil, and hot smoke over wood chips for 3-4 minutes.
- Allow the potatoes to cool.
- Once the potatoes have cooled, mix in the cream cheese, herbs, salt and pepper.
- Add a pinch of chopped rosemary, salt and pepper to your taste.
- Roll into 30g sized balls.
- Place the beaten eggs and breadcrumbs in two separate bowls.
- Dip the potato balls in egg, and cover with breadcrumbs.
- Deep-fry the potato balls in cooking oil at 180°C until golden brown.
- Serve hot, with a sauce of your choice. (Recommended: Sweet mustard sauce).