Crunchy potato and wild garlic balls, ready in minutes in an airfryer
You can cook almost anything in an airfryer, making your food crunchy without adding much fat. What's not to like? I bought one recently and after trying out a slew of recipes, this spring time treat has become a firm favourite - plus, it's easy to make.
These potato and wild garlic balls have the additional appeal of a secret cheese core, a bit like an Italian arancino. They go well with the touch of super tasty fresh wild garlic.
I serve the balls with a dip - usually a ready-made hollandaise sauce I buy from the shops then jazz up at home. I heat it up in a pan and add some finely chopped fresh wild garlic and a chilli pepper and that always goes down a treat. You can also serve the balls with the hollandaise dip plus asparagus - also a surprising combo that is bound to appeal.
Ingredients for 12 balls:
600 g potatoes
1 bunch of wild garlic, chopped
40 g potato starch
60 g Parmesan cheese
30 g semi-hard Alpine cheese such as Gruyère, Comté or Bergkäse
1 tsp salt
a little oil for coating
Preparation:
Boil the potatoes for 30-40 minutes and then leave to cool. Peel and mash the potatoes. You can also put them straight into a potato ricer with the skin on - it works fine as the skins stay in the ricer.
Mix the remaining ingredients with the mashed potatoes and knead into a dough.
Cut the cheese into 12 equal cubes. Shape the potato dough into 12 balls then fill each one with a cube of cheese and place them in a baking paper tray in the airfryer.
Bake at 200 degrees Celsius for a total of 15-20 minutes until golden brown. Turn halfway through. You can now serve the balls while they are hot and crispy, accompanied by the dip as above and asparagus, as desired.
