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EN
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THE EXPERIENCE
THE EXPERIENCE
traditional
contemporary
Level of difficulty
Time needed
30 minutes
INGREDIENTS
1 kg potatoes
225 g grated DODONI Halloumi cheese
2 eggs (separate yolks from whites)
2 tbsp finely chopped mint
2 tbsp finely chopped parsley
20 g cow butter
100 g breadcrumbs
Salt
Peppers
Nutmeg
Frying oil
PREPARATION 
Peel the potatoes and boil them in a pot full of water and a spoonful of salt, until soft.
EXECUTION 
Once they soften, strain them and purée them with a fork.
Then add the yolks, salt, pepper, Halloumi, mint and parsley.
Mix well until combined.
Take a spoonful of the mixture and roll between your hands to form a cylindrical shape. They should all be the same length and thickness.
Beat the egg whites and place the breadcrumbs and the flour in separate bowls nearby.
Dip each cylinder first in the flour, then in the egg white and lastly in the breadcrumbs and deep-fry in hot oil until golden and crunchy on the outside.
Serve the potato balls hot with a sprinkle of freshly chopped parsley on top.
