Heat the milk, cream, and butter then bring to a boil. Add the U.S. instant mashed potatoes. Add the chopped tea leaves & egg white. Season with salt and black pepper.
Cut the mozzarella cheese into small cubes.
Shape the U.S. mashed potatoes into small balls, stuffing mozzarella cubes inside, and coat them with corn flour, beaten egg, then bread crumbs.
Heat the cooking oil to 160°C and deep fry the mashed potato balls until golden brown.
To make dipping sauce, blend the mayonnaise, spicy tea leaves, garlic, and chili together.
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