POTATO CHEESE BALLS RECIPE

AuthorAwan
RatingDifficultyIntermediate
POTATO CHEESE BALLS RECIPE
Yields6 Servings
Prep Time40 minsCook Time5 minsTotal Time45 mins

INGREDIENTS

  • 500 grams potatoes

SEASONING:

  • 3-4 tablespoon bread crumbs
  • 2 tablespoon chopped fresh corriander
  • 2 tablespoon chopped green onions
  • 2 tablespoon lemon juice
  • ½ tablespoon red chilli powder or less to taste
  • 1 teaspoon garlic paste
  • 1 teaspoon cumin powder
  • ¾ teaspoon salt or more to tasteor more to taste

FOR CHEESE

  • 100 gram cheddar cheese,cut into ½ inch cubes
  • ¼ teaspoon red chilli flakes
  • ¼ teaspoon dried basil or other herb
  • ¼ teaspoon black pepper

FOR COATING

  • 2 tablespoon cornflour
  • 1-2 eggs as needed
  • ¼ teaspoon red chilli powder
  • ¼ teaspoon salt
  • 1 tablespoon water
  • 1 cup bread crumbs
  • Oil to fry

Method

  • Wash and boil potatoes in a large pot with salt. Peel off the skin and mesh potatoes until smooth. (See tips above the recipe card)
  • Add all ingredients of seasoning in the meshed potato and mix well.

FOR CHEESE

  • Cut cheese into 20 cubes. Season cheese mixing red chilli, black pepper and herbs in it.

ROLL POTATO BALLS

  • Roll 20 balls out of meshed potato and simultaneously inserting cheese cubes into each ball. Make sure the cheese cube is completely covered with potato.

DOUBLE COATING OF BREAD CRUMBS

  • Beat eggs with salt, red chilli powder and water. Set aside.
  • Roll all ball first in cornflour. Then roll each ball in egg wash and then in bread crumbs.
  • For double coating, dip each balls again in egg wash and then in bread crumb.
  • Place balls in fridge for 30 minute to firm.

FOR FRYING:

  • Deep fry potato cheese ball in small batches on medium heat for 2-3 minutes then increase heat and fry on high heat for 1-2 minutes until golden and crispy.

Ingredients

Directions

POTATO CHEESE BALLS RECIPE