كرات البطاطا بحشوة الموزاريلا

Boil 1 kilogram of potatoes in water until fully cooked, then mash them until smooth and lump-free.

In a pan, cook 200 grams of ground beef with a little oil, then add minced garlic, chopped onion, a pinch of salt, and black pepper. Sauté until all the liquid evaporates.

Season the mashed potatoes with salt, black pepper, onion powder, garlic powder, then add a sprinkle of parmesan cheese and chopped parsley.

Mix until everything is well combined.

Shape the potatoes into small balls, place a piece of mozzarella cheese inside each ball, and seal it well.

In a bowl, mix flour with a pinch of onion powder and garlic powder.

Dredge each ball in the seasoned flour, then dip it into beaten eggs, and finally coat it in breadcrumbs until fully covered.

Place the coated balls in the freezer for 30 minutes to firm up.

Once chilled, deep-fry the balls in hot oil until golden and crispy on the outside.

Serve hot as an appetizer or a side dish.