📝 Instructions
After boiling, drain the potatoes thoroughly and mash them completely in a large bowl. Ensure there are no lumps.
Add the chopped parsley, garlic powder, onion powder, salt, and black pepper to the mashed potatoes. Mix well until all ingredients are evenly incorporated.
Take about 2 tablespoons of the potato mixture and flatten it in your palm. Place a small amount (about 1 teaspoon) of shredded mozzarella cheese in the center.
Carefully bring the edges of the potato mixture together to enclose the cheese, then gently shape it into an oval or disc patty, ensuring the cheese is completely sealed inside. Repeat with the remaining mixture.
Set up a dredging station: Place the flour in one shallow dish, the beaten egg in a second, and the breadcrumbs in a third.
Dip each potato patty first into the flour, coating it completely and shaking off any excess. Then dip it into the beaten egg, allowing any excess to drip off. Finally, roll it in the breadcrumbs, pressing gently to ensure an even and thick coating.
Heat enough oil in a deep pan or pot over medium-high heat for deep frying. The oil should be hot enough (around 350°F / 175°C) but not smoking.
Carefully place a few patties into the hot oil, making sure not to overcrowd the pan. Fry for 3-4 minutes on each side, or until they are golden brown and crispy.
Remove the fried patties with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
Serve hot and enjoy the incredible cheesy pull!
💡 Chef’s Tips
Cheese Variation: Feel free to experiment with other halal cheeses like cheddar, provolone, or a mix! Just ensure they melt well for that desired gooey center.
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