How to make
Peel the potatoes and boil them in water with 1 tsp salt. In the meantime, heat a Teflon pan on the stove without any oil.
Dice the carrot and onion into small cubes and pour them into the pan, along with the mince. Season with sand and pepper. Stir and leave to simmer in the fat from the mince until it turns to bits. Then pour in the water.
Leave to simmer until the water is reduced a little. Remove from the stove and leave it to cool.
Drain the cooked potatoes and mash them while still hot. Break the egg over them and stir with a silicone brush.
Now you need a large bowl and plastic wrap.
Lay out the plastic wrap in the bowl, put 2-3 tbsp of the potato mixture and spread it out using a spoon. Put 1 1/2 tbsp of the stuffing in the middle. Using the wrap, shape it into a medium sized ball. Carefully remove the plastic wrap and finish shaping the balls with your hands.
In a separate bowl, mix the flour and breadcrumbs, heat oil in a pan. First roll the potato balls in the flour mixture, then braise to a golden crust on all sides. Arrange them in a Teflon tray, place a slice of cheese on top of each ball.
Bake in a preheated 360°F (180 °C) oven until the cheese gains a nice crisp.
