Potetkuler i ostesaus
Ingredients List
For the Potato Balls
Potatoes: 500g / 1.1 lbs
Egg: 1 large (US) / 1 medium (Europe)
Black pepper: 1/2 teaspoon
Paprika: 1 teaspoon
All-purpose flour: 2 tablespoons
Vegetable oil: For frying
Mozzarella cheese: 100g / 3.5 oz, cut into small cubes
Hard cheese: 100g / 3.5 oz, grated
For the Vegetable Base
Onion: 1 medium, finely chopped
Sweet red pepper: 1/2, diced
Carrot: 1 medium, grated
Garlic: 2 cloves, minced
Salt: To taste
For the Cream Sauce
Tomato paste: 1 tablespoon
Soy sauce: 2 tablespoons
Water: 50 ml / 1/4 cup
Heavy cream (20-30%): 200 ml / 3/4 cup
Spring onions: For garnish
Step-by-Step Cooking Instructions
Prepare the Potato Base
Boil potatoes in salted water until soft
Drain and mash into a smooth puree
Let cool slightly
Add egg, black pepper, paprika, and flour
Mix until smooth and well combined
Prepare the Vegetable Base
Heat vegetable oil in a skillet
Sauté onions for 2 minutes
Add diced red pepper, cook for 2 minutes
Add grated carrot, cook for 2 minutes
Add minced garlic, salt
Remove from heat and let cool
Form the Potato Balls
Mix cooled vegetable base into potato mixture
Cut mozzarella into small cubes
Moisten hands with water to prevent sticking
Take a portion of potato mixture
Place a cube of mozzarella in the center
Roll into a tight ball
Frying the Potato Balls
Heat vegetable oil in a large skillet
Fry potato balls over medium heat
Cook 3-4 minutes on each side until golden brown
Create the Cream Sauce
In the same skillet, sauté garlic for 30 seconds
Add tomato paste, soy sauce, and water
Pour in heavy cream
Bring to a boil
Simmer for 2-3 minutes
Final Cooking
Place fried potato balls in the sauce
Sprinkle with grated hard cheese
Cover and simmer for 5 minutes
Transfer to preheated oven at 180°C (356°F)
Bake for 10 minutes
Sprinkle with paprika and chopped spring onions
Nutritional Information
Per Serving (Approximate):
Calories: 350-400
Protein: 12-15g
Carbohydrates: 30-35g
Fat: 22-25g
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Total Time: 60 minutes
Servings: 4-6
Pro Cooking Tips and Tricks
Use starchy potatoes for best mashing
Moisten hands with water when forming balls
Choose cheese that melts well
Don’t overcrowd the pan while frying
Let potato mixture rest to improve texture
Delicious Variations and Substitutions
Vegetarian Option: Skip meat, add more vegetables
Gluten-Free: Use gluten-free flour
Cheese Variations: Try cheddar or suluguni
Spicy Twist: Add chili flakes
Herb Alternatives: Experiment with fresh herbs
Frequently Asked Questions
Q1: Can I make these potato balls ahead of time? A: Prepare balls in advance, fry just before serving for best texture.
Q2: How do I prevent the balls from falling apart? A: Ensure potato mixture is not too wet. Let it rest and use flour.
Q3: Can I bake instead of fry? A: Possible, but may lack crispy exterior. Bake at 200°C (392°F).
Q4: What can I serve with these potato balls? A: Great with salad, vegetables, or as a main course.
Q5: How do I store leftovers? A: Refrigerate in an airtight container. Reheat in oven.
Storage and Make-Ahead Tips
Refrigeration: Store in airtight container for 2-3 days
Reheating: Best in oven at 180°C (356°F) for 10-15 minutes
Freezing: Freeze before final baking for up to 1 month
Prep Ahead: Make potato mixture and form balls in advance
