Potato and Cheese Balls

Potato & Cheese Balls Recipe

Cheesy and gooey from the inside, crispy and crunchy from the outside, these Potato Balls stuffed with Mozzarella cheese are a perfect snack.
Potato & Cheese Balls Food Photography

Mashed potatoes and cheese..isn't it an amazing combo? And this combo is customizeable too. You can swap Mozzarella with Cheddar. You can also add shredded chicken, diced carrots, spring onions, sweet corns or any of your favourite veggies to the mix. This recipe is freezer-friendly, so you can definitely make it in advance. 

Potato & Cheese Balls


  • Make sure the cheese is covered well with the layer of potato and there are no blank spots when you are coating with flour, eggs or breadcrumbs.
  • Fry on medium heat. High temperature also causes cracks. For the first 3-4 minutes do not move the balls. Once the bottom of the balls forms you can turn over.
  • To get an even coating and colour, keep shaking the pan so the balls are rotating.
  • You can also freeze the balls 30 mins prior to frying.
  • If you are still getting cracks, double coat the cheese balls with flour, eggs and breadcrumbs. This will also make them crispier.


Potato and Cheese Balls

Potato and Cheese Balls
Yield: 10-12 balls
Author: Chili to Choc
Melt-in-the-mouth cheesy potato balls with a crunchy coating


  • 300g potatoes, boiled
  • 1/2 tsp salt
  • 1 tsp chili flakes
  • 3/4 tsp crushed black pepper
  • 1/2 tsp cumin powder
  • 1/3 cup mozzarella cheese
  • 1 tsp dried oregano
  • 1 cup breadcrumbs
  • 1 egg
  • 2 tbsp milk
  • 1/2 cup all-purpose flour


  1. Mash the boiled potatoes. And then mix in salt, red chili flakes, crushed black pepper and cumin powder.
  2. In a bowl mix together the mozzarella cheese and oregano.
  3. Scoop out around 1-2 tablespoons of mashed potato, flatten it on your palm, place around a teaspoon of mozzarella filling inside and wrap the potato around it to form a ball. Smooth out the ball.
  4. Watch this recipe video to see the step-by-step process.
  5. In a shallow dish mix the breadcrumbs with salt.
  6. In a second bowl whisk the milk with egg.
  7. And in a third dish, add some plain flour.
  8. First coat the potato balls with the flour, then dip in the egg mixture and finally dredge it thoroughly with the breadcrumbs. Make sure your coatings are even, if you leave gaps anywhere the balls will break during frying.
  9. Make all the balls and keep aside. You can freeze these balls in a single layer at this stage for 2-3 weeks.
  10. Heat oil for deep frying. On medium heat fry these balls. For the first 3-4 mins don't touch the balls then turn over and keep shaking the pan to get an even golden colour.
  11. Drain excess oil on a paper towel.
  12. Serve hot and enjoy!
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potato and cheese balls - pinerest