Jalapeno Potato Cheese Balls Recipe With Four Pepper Cheese Dip

Steps

1. 1To begin making Jalapeno Potato Cheese Balls Recipe combine the refrigerated mashed potatoes, jalapenos, parsley and salt to taste .
2. 2Shape the mix into ping pong size balls. Flatten the balls and add the chopped britannia cheese cubes in the center and then fold to make a ball again.
3. 3Refrigerate the Jalapeno Potato Cheese Balls for 30 minutes.
4. 4Mix the herbs with the bread crumbs in a plate and keep aside.
5. 5After 30 minutes remove the potato cheese balls from the fridge. Dip the chilled Potato Cheese Balls into whisked egg and roll over the herbed bread crumbs. Make all the balls and keep aside.
6. 6Now heat a kuzhi paniyaram pan with little oil in each cavity. Place the Jalapeno Potato Cheese Balls in the pan's cavities; drizzle the Jalapeno Potato Cheese Balls with a little oil and pan fry them until golden brown on both sides.
7. 7Once done remove the Jalapeno Potato Cheese Balls onto an oil absorbent paper and serve hot.
8. 8Combine Four pepper tango cheese spread, hung curd, salt and parsley in a bowl. Whisk it up well to combine all the ingredients together.
9. 9Transfer into a dip bowl and serve.
10. 10Serve Jalapeno Potato Cheese Balls as a party appetizer with Four Pepper Cheese Dip and a party meal of Classic Caesar Salad, Pumpkin Stew With Chickpeasand Pistachio & Cranberry Broken Wheat Pilaf.