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Potato cheese balls with aioli

1. Mix the soft boiled potatoes with the egg yolks and mash them with a potato masher. Add the cheese mixture and flour, season with paprika powder, salt and pepper and knead until smooth. Shape the potato and cheese mixture into bite-size balls and roll them in the breadcrumbs. Heat the peanut oil in a pan to 170°C and fry the balls until golden brown.
2. For the aioli, peel and chop the garlic cloves. Place in a bowl and add the lemon juice, mustard and egg yolk. Blend finely with a hand blender, while slowly drizzling in the sunflower oil and olive oil and continue to mix until a creamy mayonnaise is obtained. Season with salt and pepper and serve with the potato cheese balls.
3. Now all you have to do is open a Grimbergen Blonde and simply enjoy this delicious aperitif appetiser.

1 kg boiled starchy potatoes 
4 egg yolks
70 g Emmental cheese, grated
30 g Gruyère cheese, grated
100 g Sbrinz cheese, grated
100 g white flower
1 tsp paprika powder, hot
200 g breadcrumbs
2 garlic cloves
4 tbsp lemon juice
1 tsp mustard
1 egg yolk
90 g sunflower oil
70 g olive oil
1 l peanut oil
freshly ground pepper

These tasty bite-size potato cheese balls are rounded off to perfection by the mature fruity taste of Grimbergen Blonde.