|50g火腿(亦可以瘦煙肉代替)||50g of ham (we used back-bacon for leaner cuts)|
|30g巴瑪芝士||30g of shredded parmesan cheese|
|3茶匙日式沙拉醬||3 tablespoons of mayo (Japanese)|
|適量鹽及黑胡椒調味||Salt & ground black pepper (optional) to season|
|油||Enough oil for deep fry|
Wash and cook the potatoes in boiling water for 15 minutes. You will need to fully cooked the potatoes in order to use the [ricer] or masher to make soft mash potatoes. Run the cooked potatoes under cold water and peel the skin.
Cut the peeled potatoes into chucks and put inside the [ricer] basket. Press the mash potatoes into a medium size mixing bowl. Set aside.
Cut the ham (or lean bacon) into small cubes. Heat up some oil in a pan, add the ham and cook until golden on medium high heat.
In the mixing bowl of mash potatoes, add the cooked ham, parmesan cheese, and mayo. Mix until well combined. Season with salt & pepper to taste. Roll the mash potatoes into 1-inch round balls.
Set up the working station and prepare for deep fry. Heat up some oil in a medium deep fry pot (or a wok). Beat the egg in a small bowl. First dip a ham & cheese ball into the beaten egg. Then coat with bread crumbs. Deep fry until golden (2-3 minutes.)
Serve while they are hot. Suggest basic Japanese mayo as a dipping sauce.
More about this recipe: Day Day Cook