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Serving size is a important element in your diet. You need to compare the exact amount of that food you normally eat into the serving size listed on the label. Eating substantial servings or portions may cause excess weight gain.

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How to make Vegetarian buffalo balls

Yield = 24
Prep time: 0:20
Cook time: 0:55
Total time: 1:15

Ingredients

2 (about 350g) sebago potatoes
200g paneer, crumbled
2 teaspoons dried oregano
Pinch of ground white pepper
30g butter, melted
60ml (1/4 cup) Frank's Original Red Hot Sauce
Peanut oil, for deep-frying
Thinly sliced celery, to serve

Blue cheese dip

80g blue cheese, crumbled
80ml (1/3 cup) crème fraîche
70g (1/4 cup) mayonnaise
1 tablespoon fresh lemon juice

Method

Step 1 Cook the potatoes in a large saucepan of boiling water for 20 minutes or until very tender. Drain and rinse under cold water until cool enough to handle. Peel away the skin and coarsely grate the flesh. Transfer to a bowl and add the paneer, oregano and white pepper. Season well with salt. Roll 1 tablespoonful of mixture into a ball. Transfer to a tray lined with baking paper. Repeat with the remaining mixture.
Step 2 For the blue cheese dip, combine the cheese, crème fraîche, mayonnaise and lemon juice in a bowl, keeping the blue cheese lumpy. Cover and set aside.
Step 3 Combine the melted butter and hot sauce in a heatproof bowl.
Step 4 Pour enough oil into a saucepan or wok to come one-third of the way up the side. Heat over high heat until the temperature reaches 160°C on a cook’s thermometer. Cook the buffalo balls, in batches, turning, for 4 minutes or until golden. Transfer to the bowl with the butter and sauce mixture and toss to coat. Serve the balls with the blue cheese dip and celery sticks.