Carisma Potato Balls with cheesy Béchamel Dipping Sauce
Developed by Brent Draper
FOR THE SAUCE
Place the potatoes in a saucepan and cover with cold water. Bring to the boil over high heat. Reduce heat to medium-low and cook for 35-40 mins or until a skewer pierces the potatoes very easily.
Meanwhile, to make the cheesy béchamel sauce, melt the butter in a small saucepan over medium heat. Add the flour and whisk for 1 min or until grainy. Add milk and whisk until the mixture thickens. Stir in the parmesan, chives, and nutmeg. Season and remove from heat.
Drain the potatoes and set aside to cool slightly. Peel the potatoes and place in a bowl. Use a fork or potato masher to mash until very smooth. (Alternatively, push the potatoes through a fine sieve into a bowl. Discard the solids.) Add the chopped silverside, mustard, chives and garlic. Season. Place in the fridge for 10 mins to chill.
Place the egg in a small bowl. Place the breadcrumbs in a shallow dish. Remove the potato mixture from the fridge and shape into 16 balls. Place on a plate. Dip 1 potato ball in the egg, allowing excess egg to drip off. Add the potato ball to the breadcrumbs and roll to coat. Transfer to a clean plate. Repeat with the remaining potato balls, egg and breadcrumbs.
Pour enough vegetable oil into a deep saucepan and heat to 170C (when the oil is ready, a cube of bread turns golden in 15 secs). Add the potato balls, in batches, and cook, turning, for 2-3 mins or until the balls are golden and heated through. Use a slotted spoon to carefully transfer the potato balls to a plate lined with paper towel. (Alternatively, preheat air fryer to 180C. Spray the potato balls with canola oil spray. Cook, turning halfway, for 10 mins or until golden and heated through.)
Arrange the potato balls on a serving plate. Serve with the cheesy béchamel sauce.
Tip: If you have leftover mashed potato, use them here instead of boiling the potatoes. You’ll need about 3 cups of mashed potato.