Sabudana Cheese Balls

Ingredients

• Sago – 1 cup
• Water – about ¾ cup for soaking
• Boiled potatoes – 2 medium, cooled and mashed
• Rice flour – 2 tbsp
• Green chilli – 1, finely chopped
• Coriander – 2 tbsp
• Cumin – ½ tsp
• Cheese cubes – 10 to 12 small pieces
• Salt – as needed
• Oil – for frying

Method

1. Rinse and soak the sago 4 to 6 hours until fully soft, then drain very well.
2. Mix with cooled potato, rice flour, chilli, coriander, cumin and salt. The mixture should hold firmly without feeling wet.
3. Take a small portion, flatten it, place one small cheese cube in the centre and close the mixture completely around it.
4. Roll into a smooth compact ball and make sure there are no cracks; exposed cheese can leak into hot oil.
5. Chill the shaped balls for 15 minutes if the mixture feels soft.
6. Heat oil over medium and fry one test ball. If it cracks, add a little rice flour to the remaining mixture.
7. Fry in small batches until evenly golden and crisp, turning gently.
8. Rest 1 minute before eating because the cheese centre will be very hot. Serve immediately.