Jalapeno Potato Cheese Balls Recipe With Four Pepper Cheese Dip

Step 1: To begin making Jalapeno Potato Cheese Balls Recipe combine the refrigerated mashed potatoes, jalapenos, parsley and salt to taste

Step 2: Shape the mix into ping pong size balls

Step 3: Flatten the balls and add the chopped britannia cheese cubes in the center and then fold to make a ball again

Step 4: Refrigerate the Jalapeno Potato Cheese Balls for 30 minutes

Step 5: Mix the herbs with the bread crumbs in a plate and keep aside

Step 6: After 30 minutes remove the potato cheese balls from the fridge

Step 7: Dip the chilled Potato Cheese Balls into whisked egg and roll over the herbed bread crumbs

Step 8: Make all the balls and keep aside

Step 9: Now heat a kuzhi paniyaram pan with little oil in each cavity

Step 10: Place the Jalapeno Potato Cheese Balls in the pan's cavities; drizzle the Jalapeno Potato Cheese Balls with a little oil and pan fry them until golden brown on both sides

Step 11: Once done remove the Jalapeno Potato Cheese Balls onto an oil absorbent paper and serve hot

Step 12: For the Four Pepper Cheese DipCombine Four pepper tango cheese spread, hung curd, salt and parsley in a bowl

Step 13: Whisk it up well to combine all the ingredients together

Step 14: Transfer into a dip bowl and serve

Step 15: Serve Jalapeno Potato Cheese Balls as a party appetizer with Four Pepper Cheese Dip  and a party meal of Classic Caesar Salad , Pumpkin Stew With Chickpeas and Pistachio & Cranberry Broken Wheat Pilaf