– 200ml glass of water
Grated extra cheddar cheese, to taste, for garnish.
Things to do in advance
First, prepare the potatoes: thinly slice them and then boil them until tender.
For the ingredients and complete cooking instructions, continue reading (>)
2. Make the flour mixture by coarsely chopping the garlic, green and red peppers, onions, and parsley. Transfer to a bowl after gently combining the ingredients.
3. Finely chop the chicken: After finely chopping the chicken breast pieces, mix them with the vegetable mixture. After adding the spices and olive oil, mix well and refrigerate for 30 minutes.
Step four: Make the filling: Mash the cooked potatoes, combine them with the cheddar cheese, and add the seasonings.
5. Form the puffs: Lightly oil your palms and roll the potato mixture into puffs. Place them in a baking dish after shaping them with the cooled pasta mixture in an oiled pastry bag.
6. Make the sauce: combine the tomato puree and water, then pour the mixture over the freshly formed balls.
7. Bake for 40 minutes at 220°C (425°F), or until golden and crispy on top.
Finish and serve.
Once cooked, top the balls with a generous amount of grated cheddar cheese and bake for another 15 minutes, or until the cheese is deliciously melted. Serve these delicious potato and cheese balls with a side dish of your choice, smothered in a rich combination of vegetables and tomato sauce. Give your regular lunch a gourmet twist with this recipe.
– 200ml glass of water
Grated extra cheddar cheese, to taste, for garnish.
Things to do in advance
First, prepare the potatoes: thinly slice them and then boil them until tender.
For the ingredients and complete cooking instructions, continue reading (>)
2. Make the flour mixture by coarsely chopping the garlic, green and red peppers, onions, and parsley. Transfer to a bowl after gently combining the ingredients.
3. Finely chop the chicken: After finely chopping the chicken breast pieces, mix them with the vegetable mixture. After adding the spices and olive oil, mix well and refrigerate for 30 minutes.
Step four: Make the filling: Mash the cooked potatoes, combine them with the cheddar cheese, and add the seasonings.
5. Form the puffs: Lightly oil your palms and roll the potato mixture into puffs. Place them in a baking dish after shaping them with the cooled pasta mixture in an oiled pastry bag.
6. Make the sauce: combine the tomato puree and water, then pour the mixture over the freshly formed balls.
7. Bake for 40 minutes at 220°C (425°F), or until golden and crispy on top.
Finish and serve.
Once cooked, top the balls with a generous amount of grated cheddar cheese and bake for another 15 minutes, or until the cheese is deliciously melted. Serve these delicious potato and cheese balls with a side dish of your choice, smothered in a rich combination of vegetables and tomato sauce. Give your regular lunch a gourmet twist with this recipe.
