• Potatoes : 3medium(400gm) , boiled,peeled and  mashed
• Grated cheddar cheese:50 gm
• Boiled sweet corn – 1/2 cup
• Finely chopped capsicum:3 tablespoons
• Finely chopped green chilly:1
• Finely chopped parsley:1-2 tablespoons
• Finely chopped chives – 1 – 2 tablespoons
• Salt and pepper to taste
• All purpose flour:2 1/2 tablespoons
• Turmeric powder:a pinch(optional)
• Pepper powder:a pinch
• Crushed cornflakes:Required to coat the balls
• Oil,for deep frying

METHOD:

1. Boil and cool the potatoes and mash them using a fork.
2. Combine the mashed potatoes,cheese, corn, capsicum, chopped chilly, parsley, chives, salt and pepper in a bowl.
3. Mix well and roll them into small balls. Use a little oil to grease your palms if the potato mixture sticks too much.
4. Make a thin batter of all purpose flour (Maida),turmeric powder,pepper powder and salt by adding 1/2 cup water. Make sure the consistency is not too runny.
5. Dip each ball carefully in this batter and roll in crushed cornflakes. Make sure all sides are evenly coated.
6. Arrange them on a plate,cover with  foil and refrigerate for 45 minutes or until firm.
7. Deep fry in medium hot oil until golden brown & crisp. Serve hot with tomato ketchup or a salsa dip.

Tip- Use breadcrumbs instead of cornflakes for a crunchier bite.

Something to try next time

• Wash the potatoes but leave the peel on them to get the goodness from the fibre in the skin.
• Experiment with different flavours. Swap the green chillies, coriander, and turmeric for 1 x tsp dried chilli flakes, fresh ginger 1 teaspoon, fresh basil and the zest of a lime.
• Use sweet potatoes for a sweeter flavour or use a combination of white and sweet potatoes.
• You could also add an egg to the potato mixture to amp up its nutrition value.