Cheese Balls (Eggless)

Savory eggless cheese balls to chase away rainy day blues. This is an easy, cheesy, and seriously snack worthy recipe. Best served hot with any drink of your choice. I made them in an æbleskiver (appe) pan, but you can deep fry them if you like. I highly suggest doubling the batch because you’ll be surprised at how many you can eat.

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Recipe

CHEESE BALLS

(Makes about 15)

Ingredients

1/2 cup boiled and grated potato
1 cup grated cheddar cheese (even processed cheese works)
1 cup thin poha (flattened rice flakes), finely powdered (powder the poha after measuring out a cup)
1/4 cup all purpose flour
1/4 tsp baking powder
1 tbsp finely chopped cilantro
1-2 green chillies, finely chopped 
Salt and black pepper to taste 
Ghee/oil for frying 

Method

Combine all the ingredients in a bowl and mix well. Cover and set the mixture aside for about 15 minutes. 

After resting, knead the mixture lightly. Divide it into equal portions and roll into lime-sized balls.

Heat ghee/oil in a wok over medium-low heat. Fry the cheese balls until golden brown.

Alternately, you can use an æbleskiver/appe pan to shallow fry them (like I did). Add a teaspoon of melted ghee into each cavity of the pan and fry the cheese balls over medium-low heat, carefully flipping them over until they turn an even brown.

Remove from the pan, drain the cheese balls on a paper towel for a minute. Serve hot with ketchup (or any dipping sauce of your choice) and enjoy!