Spiced Potato Balls

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Preparation info

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Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

This recipe comes from Jury’s Hotel in Dublin.


  • 2 lb (900 g) potatoes, cooked and puréed
  • ¼ teaspoon salt
  • 20 drops Tabasco sauce
  • 1 egg yolk
  • 2 tablespoons spring onions, chopped
  • 1 tablespoon parsley, chopped
  • 1 tablespoon pimento, chopped
  • 2 tablespoons Dijon mustard
  • 2 oz (50 g) Parmesan cheese, grated
  • 20 cubes (½ inch thick) Cheddar cheese
  • 1 egg, beaten
  • 1 tablespoon milk
  • Toasted breadcrumbs
  • Vegetable oil for deep-frying


Mix all the ingredients as far as and including the Parmesan cheese. Shape into balls around the Cheddar cheese cubes.

Mix the egg with the milk. Dip the balls into this and then into the breadcrumbs and deep-fry until golden.

In 1939 the Germans accused the British of airlifting Colorado beetles onto their potato fields to undermine the Reich.

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