400 g of peeled and diced potatoes
2 cups of cottage cheese
2 eggs
7 tablespoons of cornmeal oil
1 cup of sweet polvilho
To taste salt
400 g of peeled and diced potatoes
2 cups of cottage cheese
2 eggs
7 tablespoons of cornmeal oil
1 cup of sweet polvilho
To taste salt
Cook the potatoes in a pot, cover with water, and cook for 25 minutes or until tender
Drain and, still warm, blend through a ricer
Let it cool down
While that's happening, let the cheese drain for 5 minutes in a strainer
In the bowl, combine the cooled potato, eggs, cheese, salt, 5 tablespoons of cornmeal oil, and mix well
Gradually add the polvilho and work the dough for 4 minutes or until it detaches from your hands
Form into balls using the aid of an ice cream scoop and arrange in two oiled baking dishes
Bake in a preheated oven at high temperature, or until the cheese balls are golden brown.
