[from seasonal cooking by claire macdonald of MACDONALD]

These are delicious, deep-fried balls of melting cheese, with a crisp
outside. They are not difficult to make, and loved by all who eat them.
The tomato sauce is a good way of using up tomatoes and it freezes well,
too.

Serves 4--6 [probably the lower end]

2 egg whites
250g Cheddar cheese, grated
salt and freshly ground black pepper
fresh white breadcrumbs
sunflower seed oil
For the tomato sauce:
700g tomatoes
4 Tablespoons olive oil
2 onions, peeled and chopped
1 carrot, peeled and chopped
1 stick celery, sliced
1 clove of garlic, peeled and chopped
1 rounded Tablespoon tomato purée
a few sprigs of fresh basil and parsley
salt and freshly ground black pepper
1/2 tounded teaspoon sugar

2 egg whites 250 g Cheddar cheese, grated 700 g tomatoes 4 Tablespoons olive oil 2 onions, peeled and chopped 1 carrot, peeled and chopped 1 stick celery, sliced 1 clove of garlic, peeled and chopped 1 rounded Tablespoon tomato purée 1/2 tounded teaspoon sugar

Make the sauce first. Cut the tomatoes in half, scoop out as many of
the seeds as possible, and purée the tomatos in a blender, or put them
in a food processor, skins and all.

Heat the oil in a saucepan and add the chopped onions, carrot and
celery. Cook over a gentle heat until the onions are soft and
transparent. Add the chopped garlic, tomato purée, blended tomatoes,
seasoning, basil, parsley and sugar. Simmer for 30--45 minutes, with
the pan uncovered. As it simmers, the sauce will reduce. Remove from
the heat, cool, then whizz in a blender and sieve it.

Whisk the egg whites to a froth, stir in the grated cheese and seasoning
to form a paste. Roll this cheese paste into even-sized balls, about
hte size of a walnut. Roll the cheese balls in the fresh breadcrumbs,
and put the balls into the refridgerator for several hours.

If you don't have a deep frier, heat some oil in a saucepan, to a depth
of about 5cm. As you are only going to be cooking 3 of the cheese balls
at a time, you needn't use a large saucean. When the oil is really
hot---test by dropping a piece of bread into it, the bread should
sizzle---carefully put 2 or 3 balls into the oil, using a slotted
spoon. Fry, turning them over, until golden browl all over. Don't be
tempted to cook more than 2 or 3 at a time, because this reduces the
temperature of the oil so that the breadcrumbs don't fry to a crisp
quickly enough to seal in the cheese.

Keep them warm, on a disk with a couple of thicknesses of kitchen paper
to drain off the excess grease. They keep warm perfectly well for about
30--45 minutes. Serve with warm tomato sauce.