Potato Balls with Sausage and Kashar Cheese

Ingredients

• 3 Potatoes (medium, peeled and diced)
• Water (enough to cover the potatoes during boiling)
• Salt for boiling and the dough (a little for boiling the potatoes and to taste in the potato mixture)
• 1 Egg yolk (for the potato mixture)
• 5 tbsp Cornstarch (heaping)
• Sausage (diced; quantity not specified in the source)
• 1 tsp Ground red pepper
• Ground black pepper (a pinch)
• Kashar cheese (diced into small cubes for the filling; quantity not specified in the source)
• 1 Egg (beaten, for breading)
• Breadcrumbs (for breading; quantity not specified in the source)
• Vegetable oil (for frying; quantity not specified in the source)

Steps

1. 1

   Peel the potatoes and cut them into cubes. Place them in a pot, cover with enough water to submerge them, add a little salt, and boil until tender.

2. 2

   Drain the cooked potatoes and leave them to cool.

3. 3

   Transfer the cooled potatoes to a large bowl. Add the egg yolk, cornstarch, salt, red pepper, black pepper, and diced sausage.

4. 4

   Knead the potato mixture with your hands until all the ingredients are evenly combined.

5. 5

   Divide the mixture into 8 equal portions and shape them into balls.

6. 6

   Flatten each ball with your hands, place small cubes of Kashar cheese in the center, completely enclose the cheese, and shape the mixture into a ball again.

7. 7

   Beat the egg in a separate bowl. Coat each potato ball first in the beaten egg and then in the breadcrumbs.

8. 8

   Heat the vegetable oil. Fry the potato balls in the hot oil, turning them, until browned on all sides.

9. 9

   Serve the potato balls hot, while the cheese inside is still melted.

Notes

The source does not specify the exact amounts of sausage, Kashar cheese, breadcrumbs, or oil, nor the frying temperature or duration. Fry until evenly golden brown.

Nutrition per serving

• appetizer
• fried
• potatoes
• cheese
• sausages
• crispy
• quick recipe
• Turkish cuisine