Crispy Smoked Cheese Balls


3-4 Medium Potatoes (cooked)
¼ Cup Breadcrumbs
¼ C Flour
1Tb Corn flour
½ tsp Black Pepper
½ tsp Oregano
1 tsp Chili Powder (alter for your spice preference)
¼ tsp Smoked Paprika
300g Smoked Cheese
½ Cup Bread crumbs (additional for crumbing)
1 Tbsp Flour
1 tsp Cornflour
Oil for cooking

To Smoke Cheese – cut a 1kg block of either Mild, Colby or Edam cheese into 3 equal pieces, place on a smoker rack and using a Bradley Cold Smoke Adaptor cold smoke for 3-4 hours using Cherry, Maple, Hickory or Special Blend.  Remove from smoker and vacuum seal the cheese. Leave vacuum packed cheese in the fridge for at least 3 weeks for the flavour to mature, before using.


Grate ½ the smoked cheese, keep aside
Mash the cooked potatoes in a bowl, add the salt, pepper, chili powder, smoked paprika, oregano, ¼ C breadcrumbs and corn flour, and the grated smoked cheese and mix everything well.

Cut the remaining smoked cheese as medium sized cubes, keep aside.

Make a neither thick nor a thin white paste with flour, corn flour and some water, keep aside.

Take a medium sized ball of potato mixture and shape into small circle.

Make a hole in the centre and place a cube of smoked cheese in it.

Enclose the cheese completely with the potato mixture and roll into a ball.

Dip the ball in the cornflour and water mixture.

Roll it over the bread crumbs until completely covered, chill in fridge for 20 minutes.
Cook in hot oil until golden brown.