Potato mozzarella bombs

400 grams baked potatoes 20 grams Corn Flour 150 grams mozzarella cheese, grated ½ teaspoon garlic powder ½ teaspoon sweet paprika Salt, pepper

For the garnish:

2 tablespoons olive oil 1 tablespoo parsley, finely chopped 100 grams drained yoghurt

Peel the boiled potatoes and mash them well with a potato ricer or fork. Place them in a bowl.

To the bowl with the potatoes, add the cornstarch, paprika, garlic and salt and pepper. Mix well with your hands until the ingredients are incorporated.

Form balls of about 40 g and fill each ball with 15 g of grated mozzarella cheese. Carefully close the balls.

Cook the croquettes in a hot pan with a little olive oil until golden brown on both sides.

To garnish, sprinkle the croquettes with chopped parsley and serve with strained yogurt.

Potato mozzarella bombs

Servings

Preperation

Cooking

Waiting

For the garnish:

See more recipes:

Strapatsada with basil and feta

Zucchini fan with feta pesto

Flatbread spinach pie

Halloumi schnitzel

Potato mozzarella bombs

Servings

Preperation

Cooking

Waiting

For the garnish:

See more recipes:

Strapatsada with basil and feta

Zucchini fan with feta pesto

Flatbread spinach pie

Halloumi schnitzel

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