5. Roll into Puffs: Lightly grease your palms and roll the potato mixture into puffed shapes. Put them in a baking dish after shaping them with the chilled dough mixture in an oiled bag.
6. Make the Sauce: Combine the tomato puree and water, then pour the mixture over the balls that you just made.
Seventh, bake for 40 minutes at 220Β°C, or until brown and crisp on top.
Complete the dish and serve
Once baked, toss the balls with a generous amount of shredded cheddar and bake for an additional 15 minutes, or until the cheese is lusciously melted. With a side of your choosing, serve these delicious potato and cheese balls dipped in a hearty vegetable combination and tomato sauce. Infuse your regular lunch with a touch of gourmet with this recipe.
