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Directions

• In a bowl, take the mashed boiled potatoes, chopped onions, chopped ginger-garlic-green chilies, boiled sweet corns, grated cheese ( You can take cheese of you choice, I used processed cheese because that was all I had at home). Season with salt, pepper powder and dried Italian mixed herbs. Mix till well incorporated.
• Apply some water on you palm. Take smalls portions from the potato mixture and roll out small balls and keep on the plate. When all the mixture is used to make potato cheese corn balls, keep it aside.
• Take a small bowl, add plain flour to it and add some water to get a thick liquid. Season with salt and 1/2 tsp of black pepper powder. Mix well.
• It’s time to crumb coat the potato cheese corn balls. I have used crushed cornflakes to coat the balls because it makes the balls crispier than the bread crumbs. You can use bread crumbs instead. It depends on you.
• Dip the potato cheese corn balls into the flour water mixture and roll it onto the cornflakes crumbs well. Coat the balls with the crumbs covering all the surface. Keep it aside. Repeat the process till all the potato balls are covered. Keep the potato cheese corn balls into the fridge for 10-15 minutes before frying or store them into the freezer in the zip lock bag for few days.
• Heat the oil in a deep pan on medium low heat. Fry the balls till the outer crust becomes golden brown. Fry 3-4 balls in one go. Serve the potato cheese corn balls hot with ketchup or any sauce of your choice.