potato cheese balls by chef zakir

INGREDIENTS

Potatoes - 3 large bOiled and mashed 
Peas - 1/2 cup ( I used Frozen) 
Spring Onion - 1 chopped 
Tomato Ketchup - 1 tblspn 
Salt to taste 
Pepper Powder to taste 
CornFlour / CornStarch - 2 tblsp 
Breadcrumbs - 1 cup 
Mozarella Cheese - as needed cut into small cubes 
Oil for Deep Frying + 1 tsp

METHOD

Potato Cheese Balls Method / Tarika:

Heat oil in a kadai. Add in spring onion and peas and saute for a min. 

Add in tomato ketchup , salt and pepper to taste and mix well. 

Add in potatoes and mix well. Allow this to cool down. Divide this into equal portions. 

Take one ball and stuff it with small piece of cheese in the center and cover from all sides. Do the same to every balls. 

Mix cornflour with some water to form a thin liquid. Take breadcrumbs in a plate and set aside. 

Now take the cheese stuffed ball and dip them in cornflour liquid and then roll them tightly in breadcrumbs. Do the same to every balls. 

Now heat oil for deep frying and fry these balls till golden brown. 

Drain in a paper towel and serve with ketchup..