Peel the potatoes, cut them into pieces, and boil them in salted water until tender (approx. 15-20 minutes). Drain and allow to cool thoroughly.
Mash:
Finely mash the potatoes or press them through a ricer. Let cool briefly.
Mix the mixture:
Add the mustard, egg, cheese, chives, and seasonings to the potato mixture. Mix everything well. The mixture should be pliable. If it’s too soft, add some breadcrumbs.
Shape:
Form into small (walnut-sized) balls.
Bread:
First roll in flour, then in beaten egg, and finally in breadcrumbs.
Prepare:
Deep-fry: Fry in hot oil (approx. 170°C) until golden brown – approx. 2–3 minutes per side.
Alternatively: Bake in the oven at 200°C (180°C fan-assisted) for approx. 20–25 minutes, sprayed or brushed with a little oil.
🥣 Serve with:
Honey Mustard Dip
Herb Quark
Yogurt Dip with Garlic
