Cheesy Corned Beef Balls

Method

1. Boil the potatoes in water for 12–15 minutes until completely tender. Drain, return to the warm empty pan and shake over low heat for 1 minute to drive off surface water. Mash smoothly without milk or butter; watery mash makes fragile balls.
2. In a skillet heat the teaspoon of oil. Soften onion for 3 minutes, add the canned corned beef and stir for 4–5 minutes until steaming and relatively dry. Break apart any large lumps and pour away excess free fat. Mix with the potato and pepper.
3. Spread the mixture shallowly so it stops steaming, then refrigerate promptly until cold. Stir the 20 g filling flour into the cold mixture. The mixture should be soft but mouldable; if it is wet, chill longer rather than adding large amounts of flour. Cook a small test patty before adjusting seasoning; corned beef and cheese already contain salt.
4. Divide the filling into 20 portions, roughly 25–27 g each. Flatten one in your palm, enclose a cheese cube and seal the filling completely around it. Roll gently without cracks. Refrigerate the shaped balls for 30 minutes while preparing the coating bowls.
5. Place coating flour, egg wash and breadcrumbs in separate shallow dishes. Roll each ball lightly in flour, then egg, then breadcrumbs, pressing the crumbs to adhere. Keep raw egg and coated balls away from ready-to-eat food.
6. Heat the frying oil to 170–175°C in a deep stable pan. Fry only 4–5 balls at a time for about 3–4 minutes, turning gently until evenly golden. Check a test ball reaches 74°C in the filling; if the crust browns first, reduce the heat slightly and give the next batch longer.
7. Lift onto a wire rack and wait 3–4 minutes before serving because the cheese is very hot. Serve freshly fried with a dip made separately. Refrigerate unused filling and coated balls promptly, and fry within 24 hours; do not leave a tray on the counter between batches.