Peel and cut potatoes into large chunks. Add into a large pot with cold water and a generous amount of salt.
2.5 lb russet potato
Place on stove and cook potatoes until fork tender. Once done, drain and let cool. Mash and set aside.
Heat up a large pan with a couple tablespoons of oil over medium high heat and add in the mustard seeds and cumin seeds. Toast until they start popping. Now add in the minced chilli and chilli flakes.
¾ teaspoon mustard seeds, ¾ teaspoon cumin seeds, ¼ teaspoon chilli flakes, ½ teaspoon green chilli
Add in the mashed potatoes, along with the spices. Mix well until everything is combined.
⅛ teaspoon turmeric, 1 teaspoon salt
Add in the cilantro, mix and taste and adjust for seasonings.
1 tablespoon cilantro
To assemble: Take about 80g of the potato mixture and shape it into a small bowl. Add in the cheese cubes and seal it up well to avoid cheese leaking out while frying. Repeat with the rest.
mozzarella cheese
Heat up a pot of cooking oil to 340F. While it's heating up, finish assembling the potato balls.
oil - for frying
Crack an egg into a small bowl and whisk. Dip the potato ball into the egg first, and then cover completely with breadcrumbs. Repeat with the rest.
breadcrumbs, 1 egg
Fry 2-3 potato cheese balls at a time, a couple minutes on each side until evenly golden brown. Remove and drain on a paper towel or a wire rack.
Serve with your favourite sauce, I used ketchup but you can use anything you like!
