Ingredients

  • Serves 1 person
  • 1 sachet, equivalent to 200 ml of canned cream soup (cream of mushroom, cream of chicken etc.)

  • 1 sachet or 200 g instant mashed potato, can be substituted with real mashed potato 

  • 1 tbsp gelatin (mixed with 4 tbsp of cold water)

  • 100 g mozzarella cheese (cut into 1cm cubes)

  • 300 ml vegetable oil for frying

     

  • coating:

    2 eggs

  • 200 g all purpose flour

  • 200 g panko breadcrumbs

Brulee Bomb (Dutch Potato Balls)
Recipe Courtesy of
Yuda Bustara

Brulee Bomb (Dutch Potato Balls)

{{totalReview}}
Brulee Bomb is the Indonesian equivalent of a Dutch meatball known as Bitterballen. Traditionally served as a bar snack, these croquettes make for the perfect bite-sized finger food at your holiday party. My version of these deep fried delights only needs a few ingredients to make - perfect if you’re hosting a party on a budget. Coated in panko breadcrumbs, its crispy exterior makes way for a gooey cheesy potato centre which simply oozes out once you take a bite. Enjoy a burst of rich savoury flavours each time you pop it in your mouth.
  • Easy
  • 30 min
  • 20 min
  • 15 min
  • 3 steps
  • 9 Ingredients
  • Easy
  • 3 steps
  • 9 Ingredients
  • 30 min
  • 20 min
  • 15 min

Instructions

  1. Preparing the mixture

    • Cook the cream soup according to the package instructions.
    • Add instant mashed potato to the cream soup. It works as a thickener, so add it until you achieve a thick soup.
    • Bring the mixture to a boil.
    • While the mixture is boiling, add the dissolved gelatin. Stir well.
    • Pour the mixture into a container, and put it in the fridge to set, for at least 6 hours, or best if left overnight. The consistency should be like wet mashed potato.
    Preparing the mixture


  2. Preparing the potato balls

    • Once the potato mixture has set, you can shape it into balls using a small ice cream scoop or melon baller. 
    • Add a cube of mozzarella into each potato ball. 
    • Beat the eggs.
    • Set up separate dishes of flour, beaten eggs, and breadcrumbs.
    • Dip each potato ball in this order: flour, beaten eggs, flour, beaten eggs, and breadcrumbs.
    Preparing the potato balls


  3. Frying the potato balls

    • In a pan heat up 300mm of vegetable oil
    • Fry the potato balls at 170°C until they are lightly browned.
    • Place them on kitchen towels to absorb excess oil.


Plate and Serve!

Sprinkle with dried parsley and serve while hot.

Plate and Serve!
Categories:

Reviews

Overall Rating

    Show more reviews
    icon
    Ingredients
    icon
    Share
    Ingredients
    • Serves 1 person
    • 1 sachet, equivalent to 200 ml of canned cream soup (cream of mushroom, cream of chicken etc.)

    • 1 sachet or 200 g instant mashed potato, can be substituted with real mashed potato 

    • 1 tbsp gelatin (mixed with 4 tbsp of cold water)

    • 100 g mozzarella cheese (cut into 1cm cubes)

    • 300 ml vegetable oil for frying

       

    • coating:

      2 eggs

    • 200 g all purpose flour

    • 200 g panko breadcrumbs

    Nutrition
    Share Recipe
    Close

    We use cookies to enhance your experience, for analytics and to show you offers tailored to your interests on our site and third party sites. For more information, please refer to our Cookie Policy.

    By clicking "Accept", you agree to our use of cookies and similar technologies.