Cheesy Potato Puffs with a Drizzle of Curry Mango Sauce

To make cheesy potato puffs from scratch, start by peeling, boiling, and mashing 4 potatoes. Mix the mashed potatoes with finely diced onion, chopped coriander, small blocks of cheese, an egg, flour, salt, and pepper. Form the mixture into small puffs and fry them in a pan with oil until golden brown on both sides.

Yes, cheesy potato puffs are suitable for vegetarians as they are made with potatoes, cheese, and vegetables. However, if you want to make them vegan, you can substitute the egg with a flaxseed meal or a commercial egg replacer, and use a plant-based cheese.

If you're looking for a gluten-free option, you can substitute regular flour with almond flour, rice flour, or a gluten-free all-purpose flour blend. Just keep in mind that the texture may vary slightly depending on the substitute you choose.

To store leftover cheesy potato puffs, let them cool completely and then place them in an airtight container. They can be stored in the refrigerator for up to 3 days. For longer storage, consider freezing them. Just make sure to wrap them tightly in plastic wrap or foil before placing them in a freezer-safe bag.

Cheesy potato puffs pair wonderfully with a variety of sauces. The recipe suggests a curry mango sauce, which adds a sweet and spicy flavor. Other great options include a tangy yogurt sauce, spicy ketchup, or a garlic aioli. Feel free to experiment with different sauces to find your favorite combination!