INGREDIENTS
1.5kg potatoes, washed
100g grated cheddar
60ml (¼ cup) cream
2 tsp chicken salt, plus extra, to serve
2 eggs
50g (1 cup) panko breadcrumbs
40g (¼ cup) plain flour
¾ cup crushed cornflakes
Sunflower or vegetable oil spray
Mayonnaise, to serve
DIRECTIONS
Preheat oven to 200°C/180°C fan forced. Place potatoes
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on a baking tray and roast for 1 hour or until just tender. Allow to cool before peeling and placing in a large bowl. Use a potato masher or ricer to mash until smooth.
Stir in the cheese, cream, half the chicken salt, 1 egg and half the breadcrumbs until well combined. Line a large baking tray with baking paper.
Use a fork to whisk the remaining egg in a bowl. Place the flour and remaining chicken salt in a shallow bowl. Combine the remaining breadcrumbs and cornflake crumbs in a large bowl.
Roll a heaped tablespoon of potato mixture into a ball. Roll in the flour mixture, then dip in egg (allowing excess to drip off) and roll in breadcrumbs, pressing gently to coat. Place on the prepared tray. Repeat until all potato mixture is used.
Spray potato balls with oil. Place 9-12 balls in an air fryer, leaving room around each ball so they crisp up nicely. Air fry at 200°C for 10 minutes or until balls are crisp and golden. Repeat with remaining balls.
Serve potato balls sprinkled with extra chicken salt and with mayo on the side for dipping.
