Standby a medium size mixing bowl. Add the sour cream, curry powder and chopped chive. Mix well.
Standby a medium size pot. To make the roux, start by melting butter in a saucepan over medium heat. Add flour, salt, and pepper and stir until smooth. Slowly pour in milk and stir until the mixture is smooth and bubbling. Add cheddar cheese and macaroni. Let the Mac and cheese mixture set at room temperature.
Prepare a medium size pot to make the U.S. mashed potatoes. Add the fresh milk and unsalted butter. Add the U.S. dehydrated potato granules and seasoning. Mix well.
Fold the mac and cheese mixture into 20gm size balls. Add a second layer of mashed potato to cover the mac and cheese ball. Make at least 6-8 balls.
Prepare the egg wash, flour and breadcrumbs. Bread all the balls with egg wash, flour and breadcrumbs.
Preheat a medium pot with cooking oil until 180°Celsius. Add the mac and cheese balls and cook until they are golden brown. Remove from oil and arrange the balls on the serving plate.
Serve with coriander lime aioli.
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