Potato meatballs stuffed with cheese, which I fry almost every week

First, boil the potatoes for about 20 minutes, cool, peel, press through a potato press.
Peel the onion and garlic, cut into cubes, stew in butter. Divide the sheep’s cheese into eight pieces.
Add the eggs, potato starch, onion and garlic, mix well, salt, pepper and thyme.
Form eight meatballs from the mixture, press a piece of sheep’s cheese into the center of each and cover well with the potato mixture. Heat the oil in a frying pan, fry the potato meatballs until golden brown on both sides.
Now serve with mixed salad, cucumber or bean salad or stewed cherry tomatoes. Our tip: sheep’s cheese can be replaced with goat’s cheese, Camembert or mountain cheese, depending on your taste.