Crispy Cheese Potato Rissoles

Begin by submerging potatoes into a large container filled with salted water, then bring the mixture to a rolling boil. Once boiling, decrease the heat to a lower medium setting and let simmer until the potatoes are tender, which typically takes around 20 minutes. Remove the potatoes from the water and mash them in the same container until all lumps have disappeared.

Transfer the pot to a low heat setting and stir in butter until it has fully incorporated into the mashed potatoes. Continue stirring constantly to ensure the butter is completely melted and the potatoes are no longer soggy.

Spoon the mashed potato mixture into a wide, shallow dish and refrigerate until it has cooled down completely, ideally for at least 30 minutes.

Next, whisk egg yolks together with the cooled potatoes until well combined. Add a pinch of salt and white pepper to taste.

Stir diced onion into the potato mixture, followed by shredded Cheddar cheese. Use your hands to shape the potato mixture into tennis ball-sized spheres, arrange them in a baking dish, and refrigerate until chilled to perfection, ideally for at least 1 hour.

In a separate bowl, whisk together eggs and water until smooth. In another wide bowl, combine flour and bread crumbs.

Dip each potato sphere into the beaten egg mixture, turning to coat evenly. Then, press the egg-coated ball into a layer of bread crumbs, again turning to coat on all sides. Gently shake the potato ball between your hands to remove any excess bread crumbs that haven't stuck.

Place the breaded potato balls onto a plate, leaving space between each ball to prevent stacking. Repeat this process with the remaining potato balls.

Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C). Fry the potato balls in batches until they are golden brown, taking about 5 minutes per batch. Add more oil as needed and return to the same temperature between batches. Remove the fried potato balls from the hot oil with a plate lined with paper towels.