Potato cheese balls are mildly seasoned mashed potato spheres containing a gooey cheese centre. Coated in breadcrumbs, they achieve a delightful crispiness and are commonly enjoyed as an appetiser or paired with tea as a snack.
If you are looking for a delicious breakfast option and want to break the morning monotony, try out the following easy recipe for potato cheese balls.
1. 500 grams of potatoes, preferably russet
2. 3-4 tablespoons of bread crumbs
3. 2 tablespoons of chopped fresh coriander
4. 2 tablespoons of chopped green onions
5. 2 tablespoons of lemon juice
6. ½ tablespoon of red chilli powder (adjust to taste)
7. 1 teaspoon of garlic paste
8. 1 teaspoon of cumin powder
9. ¾ teaspoon of salt (adjust to taste)
10. 100 grams of cheddar cheese, cut into ½-inch cubes
11. ¼ teaspoon of red chilli flakes
12. ¼ teaspoon of dried basil or any other herb
13. ¼ teaspoon of black pepper
14. 2 tablespoons of cornflour
15. 1-2 eggs, as needed
16. ¼ teaspoon of red chilli powder
17. ¼ teaspoon of salt
18. 1 tablespoon of water
19. 1 cup of bread crumbs
20. Oil, for frying
Steps to Prepare Potato Cheese Balls
1. Wash and boil the potatoes in a large pot with salt. Once boiled, peel off the skin and mash the potatoes until smooth. (Refer to the expert tips above the recipe card for additional guidance.)
2. Incorporate all seasoning ingredients into the mashed potatoes and mix thoroughly.
3. Cut the cheese into cubes and season the potato mixture by blending in red chilli, black pepper, and herbs.
4. Shape these balls from the mashed potato, simultaneously inserting a cheese cube into each ball. Ensure the cheese cube is fully covered with potato.
5. Beat eggs with salt, red chilli powder, and water; set aside.
6. Roll all the balls first in cornflour.
7. Subsequently, roll each ball in the prepared egg wash and then coat them with breadcrumbs.
8. For a double coating, dip each ball again in the egg wash and roll in breadcrumbs once more.
9. Place the coated balls in the fridge for 30 minutes to firm up.
To Fry the Potato Cheese Balls
1. Deep fry the balls in small batches on medium heat for 2-3 minutes.
2. Increase the heat and fry on high for an additional 1-2 minutes, or until they turn golden and crispy.
1. Place the unfried balls separately on a tray and freeze for 2 hours.
2. Transfer all the frozen balls to an airtight box or a zip lock bag. They can be frozen for a month or more.
3. Fry the frozen balls directly without thawing on medium heat. Note that frozen balls will take more time to fry.