Cheese Balls

Add processed cheese, mozzarella cheese, grated potato, green chillies, oregano, garlic paste, salt, black pepper, chopped corn, red capsicum and green capsicum to a mixing bowl.

Mix to combine. Check the seasoning and add more salt or crushed black pepper if required.

Form small lemon sized balls (approx 2 tablespoons). Ensure they are tightly packed to prevent them from splitting open while frying. Place the balls on a plate lined with parchment and freeze for 20 minutes

Combine all the ingredients for the slurry and set aside. The ingredients tend to settle down so always mix before using.

Combine breadcrumbs and salt and set aside.

Coat each cheese ball individually with breadcrumbs mix.

Press lightly with your palm to ensure it sticks.

Dip this in the corn flour slurry mix and coat evenly. Use a spoon or fork to remove the excess slurry.

Transfer this back to the breadcrumbs mix and coat evenly. Set aside for frying. Repeat this for all the cheeseballs.

Heat oil for frying in a kadai. The temperature of oil can be from 180C to 190C. Add the cheese balls one by one. Do not crowd the kadai, do multiple batches instead.

Let them fry for 1-2 minutes then move it around, Fry for an additional minute or until golden brown.

Transfer the hot cheeseballs to a bowl.

Add peri peri seasoning

Toss well. Do this while it is still warm to ensure the seasoning sticks to the cheese balls.

Serve immediately!