Cheese and onion potato balls and piquant sauce

cheese and onion potato balls

cheese and onion potato ballsCrispy balls that children and adults will love. Serve with butcher sausages or home made battered fish for a quick treat. I usually make this dish on a meat-free day to use up leftover mash and grated cheese.

Serves: 4

Total time: 35 minutes


  • 2 tablespoon plain flour
  • 1 medium egg (beaten)
  • 2 teaspoon tomato puree
  • 2 teaspoon white vinegar
  • 100g fine breadcrumbs
  • 300g mashed potatoes
  • 4 teaspoon brown sugar
  • 150g grated cheese
  • 6 tablespoon tomato sauce


  • Mix mashed potatoes, cheese, seasoning and 1 egg together
  • Divide into 8
  • Shape each into a ball
  • Leave in fridge for approx. 20 minutes
  • Dip in flour, egg and breadcrumbs. Leave in fridge for at least 10 minutes or overnight if you are very organised
  • Heat up oil in a deep fat fryer
  • Cook until golden brown and hot inside
  • Serve with any meat, salad or vegetables
  • To make sauce – place all the tomato sauce, puree, white vinegar and brown sugar in a small saucepan, bring to boil, stirring all the time
  • Taste, season as required
  • Serve warm with sauce dribbled over