Garlic Parmesan Cheesy Potato Balls

Peel and cut the potatoes into small pieces, then boil until fully soft. Drain and let them cool completely.

Mash the cooled potatoes until smooth. Add cornstarch, salt, pepper, paprika, curry, garlic, onion powder, parmesan, parsley, and olive oil. Mix until a soft, uniform dough forms.

Beat the eggs in one bowl. In another bowl, mix panko breadcrumbs with parmesan, parsley, salt, pepper, garlic, and onion powder.

Take a portion of the potato mixture, flatten it, and place a gouda cube in the center (5–7 g). Close it tightly and roll into a ball.

Dip each ball into the egg, then coat evenly in the seasoned panko breadcrumbs.

Heat oil to medium heat and fry the balls in batches until golden brown and crispy. Remove and drain on paper towels.

Top with extra parmesan and parsley while still hot and serve immediately.