Prepare the Potatoes:

• Add potatoes to a saucepan and cover with cold water.

• Bring to a boil and cook until tender, about 15–20 minutes. Drain.

• Mash potatoes with milk and butter. Stir in scallions, dill, and salt.

Sauté the Cabbage:

• Heat olive oil in a pan over medium heat.

• Add cabbage and cook, stirring occasionally, until softened (about 10 minutes).

• Stir in garlic and cook for 1–2 more minutes. Season with salt.

• Mix cabbage into mashed potatoes and refrigerate for at least 1 hour (preferably overnight).

Make the Sauce:

• Blend all sauce ingredients until smooth. Adjust seasoning as needed.

• Transfer to a bowl and chill until ready to serve.

Form the Potato Balls:

• Line a baking sheet with parchment paper and dust lightly with flour.

• Stir 1 egg into the potato mixture.

• With floured hands, flatten a spoonful of the mixture, place a cheese cube in the center, and wrap the potato mixture around it.

• Place on the baking sheet. Repeat with remaining mixture.

• Refrigerate while preparing the next step.

Bread the Balls:

• Set up three bowls:

  1. Flour

  2. Beaten eggs (remaining 3)

  3. Combined breadcrumbs (regular & panko)

• Coat each ball in flour, then egg, then breadcrumbs.

• Place back on the baking sheet and refrigerate until ready to fry.

Fry & Bake:

• Preheat oven to 350°F (175°C).

• Heat oil in a heavy-bottomed pan to 300°F (150°C).

• Fry potato balls in batches until golden brown.

• Transfer to a paper towel-lined plate and sprinkle lightly with salt.

• Place on a baking sheet and bake for 5 minutes to ensure cheese is melted.

Serve:

• Enjoy warm with the herby dipping sauce!