Cheesy Pesto Balls

Ingredients

• Grated mozzarella cheese as required
• 1 cup fresh basil leaves
• 3-4 garlic cloves
• 8-10 almonds
• Crushed black peppercorns to taste
• Salt to taste
• 1 tablespoon parmesan cheese powder
• 2 tablespoons olive oil
• 2 medium potatoes, boiled, peeled and mashed
• 2-3 tablespoons dried breadcrumbs + for coating
• Refined flour slurry as required
• Oil for deep frying
• Fresh basil sprigs for garnish
• Sauce
• 1½ tablespoons butter
• 1 tablespoon refined flour (maida)
• 1½ cups milk
• Salt to taste
• Crushed black peppercorns to taste
• 2 tablespoons grated processed cheese 
• 2 tablespoons grated mozzarella cheese

Method

1. Put basil leaves in a blender jar, add garlic, almonds, crushed black peppercorns, salt, parmesan cheese powder and olive oil and blend to a coarse paste.
2. Take potatoes in a large bowl add the blended paste, salt and crushed black peppercorns and mix well. Add dried breadcrumbs and mix till well combined. 
3. Spread a small portion of the mixture on your palm, make a cavity in the centre and place a portion of grated mozzarella cheese. Bring the edges together and seal it well and shape into a ball. 
4. Take refined flour slurry in a bowl. Spread some dried breadcrumbs on a plate.
5. Dip each ball in refined flour slurry and roll in the dried breadcrumbs till they are well coated. Place the balls on a plate and refrigerate for 15-20 minutes. 
6. To make the sauce, heat butter in a non-stick pan, add refined flour and sauté till fragrant. Add milk and whisk so that no lumps are formed. Cook till the mixture thickens. Add salt and crushed black peppercorns and mix well. 
7. Add processed cheese and mozzarella cheese and mix till the cheese melts. Switch the heat off. 
8. Heat sufficient oil in a kadai. Bring the pesto balls out of the refrigerator. Gently slide in the balls, a few at a time, and deep fry till golden brown and crisp. Drain on absorbent paper. 
9. To serve, spread a portion of the sauce on a serving plate. Arrange the cheesy pesto balls on top and drizzle a little more of the sauce on top. Garnish with basil sprigs and serve immediately.