200°C · 15-25 min
In te vriezenAllergens
Gluten
Lactose
Ei
Sulfiet
MosterdCheese Balls with Hutspot
Delicious for young and old, this traditional hutspot is packed with vegetables. I stew the carrot and onion until they are completely soft and mash this together with fluffy potatoes into a creamy mixture. With the crispy cheese balls, this child-friendly dish is vegetarian.
Cheese Balls with Hutspot
Carrot, white onion, potato, curry massala (contains among others coriander seed, turmeric, and mustard seed), mature cheese, pasteurised free-range egg, milk, wheat flour, Dijon mustard, baking powder, extra virgin olive oil, white wine vinegar, pepper and salt, sunflower oil.
Allergens: ei, gluten, koemelk, lactose, mosterd, sulfiet.
Microwave
Remove the cheese balls with baking paper from the dish. Heat the hutspot loosely covered for 3-4 minutes (1 person), up to 5-6 minutes (2 or more persons). Heat the cheese balls on the baking paper for a maximum of 30 seconds. Note: they will not be crispy after coming out of the microwave.
Oven — 200°C, 15-25 minMarleen's choice
Remove the cheese balls with baking paper from the dish. Heat the hutspot covered with an oven-safe plate or aluminium foil for 15 minutes (1 person), up to 20-25 minutes (2 or more persons). Heat the cheese balls on the baking paper for an additional 2-3 minutes. Disposable containers cannot go in the oven, transfer to an oven dish.