Servings : Makes approx 20 balls
These yummy potato balls have a surprise melty cheese filling in their centres, making them incredibly addictive and delicious. They are best served warm when the cheese inside is still gooey and stretchy. Potatoes and cheese make for such an amazing combination!
Ingredients
- 500 gm white potatoes, boiled and peeled then mashed whilst still warm for best results
- 1-2 tsp chilli powder
- 1-2 tsp salt
- juice of 1 lemon
- oil for deep frying
- mozzarella cheese, cubed very small or grated
- 1-2 eggs eggs, beaten lightly and seasoned with salt and pepper
- 4 tbsp gram flour/besan flour/chickpea flour
- 2 cups breadcrumbs or as needed
Instructions
Mash the potatoes then add the salt, red chilli powder and lemon and mix together. Taste and adjust if needed. Scoop small amounts of the spicy mash and add a little cube of mozzarella cheese (or about a tsp of grated mozzarella), then shape the potato mash around the cheese so that it is sealed inside completely. It is crucial that you do not have bits of cheese showing through the potato as that will make them leak in the oil during frying. So try and smooth the potato well to make sure all the cheese is hidden in the centre. Set aside on a tray, keep going until it is all done.
Refrigerate the shaped balls for 2-4 hours. This will really help make frying easier later.
Have a plate with gram flour (besan/chickpea flour), a second plate with the seasoned beaten egg and a third plate with the breadcrumbs. Roll each ball first in the gram flour, then in the egg and finally the breadcrumbs. If you have the time, you can refrigerate the balls again for about 20-30 minutes at this point. Otherwise, just proceed with frying. Heat enough oil to completely submerge each of the balls. Fry in small batches until golden. Drain them on paper towels to blot out excess oil.
Serve warm with a dip of your choice.
Enjoy!
How to make these before hand
How to make these before hand? Like a day before you actually need them? If I would freeze them a day before frying, the potatoes would leave water. What to do?
Hi! You can shape them a day
Hi! You can shape them a day ahead, then just place them on a tray and cover with cling film and refrigerate. DO NOT FREEZE. They should be fine for frying the next day. 🙂
Hi
Hi
Is it ok to use Cheddar Cheese
Hi, yes that is fine.
Hi, yes that is fine.
Hi Fauzia just wondering
Hi Fauzia just wondering which chutney have u used wid the cheese balls in the pic.. Looks yummy. As I can see chilly flakes . ❤️❤️Spice.
Also if I want to make these and freeze them can i do that ?
Hi, I used simple ketchup
Hi, I used simple ketchup mixed with some chilli flakes for a bit of heat. I normally do not recommend freezing potato dishes as the texture changes a lot and they end up releasing too much moisture on frying.
Can I use any other type of
Can I use any other type of flour other than gram flour?
Yes, you can use cornflour or
Yes, you can use cornflour or even plain all purpose flour.
Salaam Fauzia, Mashallah all
Salaam Fauzia, Mashallah all your snacks using potatoes looks so perfect. Whenever I make any kind of potato chops, my potatoes burst in the oil. I leave oil to be very hot before frying. I also tried using breadcrumbs but still didn’t help. I also tried changing brand of potatoes, still the same. Any suggestions please and advice how to overcome these please.
W/Salaam, thanks! Be sure
W/Salaam, thanks! Be sure that the potatoes have not soaked up too much water during boiling. That is one of the main reasons why potatoes scatter in hot oil. After boiling, let them steam in the colander you use for draining the water to dry off any excess moisture.
Jazakallah. I shall try as
Jazakallah. I shall try as you suggested and will update you about this. Hope this time my chops comes out of oil perfect and whole like yours, Insha Allah.
I made this but it was too
I made this but it was too salty after frying what could be the reason i used small portion of triangular cheese and mozarella too
Hi, maybe you added too much
Hi, maybe you added too much salt in the potatoes or the coating?