Potato Cheese Balls
Makes 8 large balls or 10 – 12 small ones
I decided to begin the new year on a deep-fried, carb-filled, but delicious note with these potato cheese balls.
I’ve made them in the past but sometimes they break up as I’m frying them and sometimes the coating doesn’t stick.
I’ve combined two recipes to ensure that will not be the case. One is from Hungry For Goodies and the other is from Sooperchef. Both blogs have YouTube accounts as well. I highly recommend checking them out for tasty, tested recipes.
These potato cheese balls are best enjoyed with some sweet chilli sauce and a warm cup of tea.
• 200g boiled potatoes (I used two large ones)
• 50g sweet corn or any other vegetables you like (like chopped onions, peas, etc.)
• 50g cheddar cheese, grated
• mozzarella cheese, cubed
• a handful frozen coriander leaves
• 1/2 tsp coriander powder
• 1/4 tsp cumin powder
• 1 level tsp salt
• 1 tsp garlic powder
• 3/4 tsp red chili, crushed
• 1/4 tsp black pepper, crushed
• 1/2 tsp dried oregano
• 1.5 tbsp cornflour
• breadcrumbs as needed
• 2 eggs, beaten
• oil for frying
1. In a big bowl, mash the potatoes with a fork. Then add the seasonings: salt, black pepper, red chillies, cheddar cheese, sweet corn, coriander powder, cumin powder, garlic powder, coriander leaves, dried oregano, and cornflour. (You can leave out corn and add other vegetables like onions.)
2. Mix everything well. Check the taste and add more of whatever you think is required.
3. Take about a tablespoon of the potato mixture and shape it into a ball, then flatten it.
4. In the center add a cube of mozzarella cheese and carefully close it into a ball, making sure the cheese is covered.
5. Repeat the process with the rest of the potato mixture.
1. Crack open two eggs and beat them. Dip each potato ball in the egg mixture and then roll into the breadcrumbs making sure it’s all covered. Repeat this process once more. The double coating will ensure the balls do not open up when frying.
2. Before frying place the balls in the freezer for at least one hour. This is important to make sure they retain their shape and the cheese doesn’t ooze out.
3. Heat oil in a wok; once the oil is hot and ready, slide the cheese balls gently into the hot oil and fry on medium-high heat. (Deep-fry them.)
4. Turn the balls around with a slotted spoon to get an even golden color. Try to ensure they don’t touch the bottom of the wok.
5. Once they are golden brown, remove from the oil and transfer onto a paper towel to remove the excess oil. Serve warm with sweet chili sauce.
- The potato cheese mixture is best mashed by hand.
- If you don’t want a large chunk of mozzarella in your potato cheese balls, you can just add 50g of grated mozzarella in the potato mash mixture.
- For balls that are crispy on the outside and soft on the inside I highly recommend freezing them before frying and frying them in hot oil which bubbles when the balls are added. Colder oil will break up the balls and make them heavy and soggy.
- For a crispy outside, I used Panko breadcrumbs.
- The cornflour is optional but it will help ensure the mixture sticks together if you’re worried about it breaking.
- For a spicier coating, you can add 1/2 tsp red chili powder to the breadcrumbs.
Happy New Year, all!