These bread and potato balls are a simple yet delicious starter or main course. There are various vegetarian versions of these balls that combine the flavour and delicateness of the ingredients.

The boiled potato mixture in this recipe is enriched and enhanced by adding dry bread and a soft mozzarella centre.
The original version requires them to be fried in olive oil, but you can bake them instead.
Here’s the recipe and our tips!

Ingredients:

4 Melrose variety potatoes (about 500 g)
250 g of dry breadcrumbs
70 g of grated parmesan
1 egg
1 slice of diced provola or a piece of mozzarella parsley to taste
salt and pepper to taste
breadcrumbs as required
oil as required

Preparation

Prepare the potatoes: wash, peel and boil them in salted boiling water. Once cooked, drain them and mash them with a potato masher.  Soften the bread: put the dry bread into a small bowl with a little water. After a few minutes, squeeze out all the water and add it to the mashed potatoes. 

Add the ingredients together: mix in an egg, the grated parmesan, chopped parsley, salt and pepper. Mix thoroughly until you get a smooth mixture. 

Shape it into balls: dice the provola cheese. Take a small portion of the mixture, shape it into a ball and put a cube of cheese in the middle. Seal it well and roll each ball in breadcrumbs, giving it a nice even coating. Heat up plenty of olive oil in a large pan. When it’s hot, put the balls in and fry them until they’re golden brown. Once ready, drain them on paper towel to remove any excess oil.