Gluten and Dairy Free Mozarella Balls

I. Miss. Cheese.
Ever since I went dairy free I haven't been able to find a decent cheese substitute and to be honest i kinda just accepted that I just wouldn't eat it ever again.
Angel Foods has a vegan mozzarella that is the best. It melts and everything.
These Mozzarella balls would be great as a starter or as finger food served with a variety of dipping sauces..

You will need:

6-7 Medium Potatoes

Knob of Butter Substitute

1 tsp each of Chili, Garlic and Italian Herb Paste (or you an use fresh or dried)

2 eggs

8-10 Rice Crispbreads (Dupe for Panko Breadcrumbs)

approx 200g Vegan Mozzarella

Oil for frying

Dipping sauce - I would recommend Tomato, Barbeue or Cranberry

(these are of course suggestions only, do whatever suits your fancy)

Peel, chop, boil and mash the potatoes with the butter, don't put in any milk, you want it to be a little on the stiff side

 While the potatoes are cooking, Cube the cheese, crumble the crispbread and beat the eggs

 Mix in the flavourings

 Take a heaped tablespoon of the mixture

 Flatten out slightly

 Put the cheese in the centre

 Roll into a ball.

The next couple steps are a little on the messy side and I didn't want to get gunk all over my camera. Dip the ball in the egg followed by the cracker crumbs and set on a plate

 Heat about 4-5 cm of oil in a deep saucepan to approx 180C and lower the balls carefully into the hot oil. Don't overcrowd the pan, I would suggest no more than 3-4 at a time.

 Lift them out once they are golden brown and drain on a paper towel

These freeze really well, just pop them in the oven to heat up when you're ready

Serve piping hot