2 (about 350g) potatoes
200g paneer, crumbled
2 teaspoons dried oregano
Pinch of ground white pepper
30g butter, melted
60ml (1/4 cup) hot chilli Sauce
Peanut oil, for deep-frying
Cook the potatoes in a large saucepan of boiling water for 20 minutes or until very tender. Drain and rinse under cold water until cool enough to handle. Peel away the skin and coarsely grate the flesh. Transfer to a bowl and add the paneer, oregano and white pepper. Season well with salt. Roll 1 tablespoonful of mixture into a ball. Transfer to a tray lined with baking paper. Repeat with the remaining mixture.
Combine the melted butter and hot sauce in a heatproof bowl.
Pour enough oil into a saucepan or wok to come one-third of the way up the side. Heat over high heat until the temperature reaches 160°C on a cook’s thermometer. Cook the buffalo balls, in batches, turning, for 4 minutes or until golden. Transfer to the bowl with the butter and sauce mixture and toss to coat.