SERVES: 4

METHOD

Step 1
For the garlic butter, combine butter, garlic, parsley, chives, zest, juice, salt and pepper, stirring until well combined. Place butter mixture on a sheet of baking paper and shape into a 10cm long log. Place in refrigerator for at least 1 hour to chill.

Step 2
For the mash, place potato chunks in a large saucepan covered in cold water over a medium heat. Bring to the boil and cook for 15 minutes or until very tender. Drain and mash potatoes until smooth, using a ricer or masher. Return mashed potatoes to pan over a medium-low heat, stirring continuously to remove any excess moisture. Add cheese, salt and pepper, stirring until cheese has melted and mixture is well combined. Spread mash onto a plate or bowl and chill in refrigerator for 30 minutes or until firm.

Step 3
Remove chilled garlic butter from refrigerator and divide into four equal pieces. Divide mash equally into four and encase a piece of butter into the centre before shaping into balls.

Step 4
To coat potato balls, place flour in a bowl and season with salt and pepper, mixing to combine. In another bowl whisk together eggs and miso paste, until well combined. In the final bowl, combine breadcrumbs and parmesan, stirring to combine.

Step 5
Carefully roll each potato ball in the seasoned flour, then the egg wash, followed by the breadcrumb mixture. Re-coat each potato ball in egg and breadcrumbs before placing on a plate. Repeat process with remaining potato balls.

Step 6
Preheat air fryer to 200°C for 5 minutes.

Step 7
Spray basket of air fryer and potato balls with oil before carefully placing potato balls in preheated air fryer, cook for 12 minutes or until golden.

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