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  • 250 grams potatoes (9 ounces Russet or Yukon gold)
  • 1 teaspoon garlic paste or powder
  • salt use little – cheese is salted
  • ½ to ¾ teaspoon chilli flakes (adjust to taste)
  • ⅛ to ¼ teaspoon black pepper crushed or ground
  • ½ teaspoon dried herbs(Italian or any)
  • 6 tablespoons bread crumbs or panko crumbs
  • 2 tablespoons cilantro(coriander leaves or any fresh herbs, fine chopped)
  • oil as needed for frying

For the stuffing

  • 100 grams cheese (3.5 ounces cheddar or mozzarella)
  • ½ teaspoon dried herbs(Italian or any)
  • ¼ to ½ teaspoon chilli flakes (skip for toddlers)
  • ⅛ to ¼ teaspoon black pepper crushed or ground
  • teaspoon allspice (or any spice blend or ½ tsp garam masala)

For coating cheese balls

  • 2 tablespoons corn flour (corn starch)
  • 2 tablespoons corn flour (corn starch) or 1 egg
  • ½ cup bread crumbs



  • Boil potatoes with the skin on till fork tender and not mushy.
  • Remove the skin and mash them well until smooth with a masher. There should be no lumps.
  • Add garlic, herbs, coriander leaves, salt (very little), chili flakes, pepper and bread crumbs.
  • Mix them well and form a ball. The mixture must bind together and should not be sticky or too dry.
  • Divide the mixture to  8 to 10 equal sized balls. Cover and keep aside.
  • Cut the cheese to ½ inch cubes. Mix together herbs, chili flakes, pepper and spice powder. Toss the cheese in this mix. Set aside.

How to Make Cheese Balls

  • Take a potato ball and spread it evenly to a small patty in your palm. Place a cheese cube in the center. (Check step-by-step pictures)
  • Gently bring the edges together to make a ball. Ensure the ball is sealed well without any cracks.
  • Add 2 tbsps corn flour to another wide plate. Spread it.
  • Roll the finished ball in corn flour. The same way make all the cheese balls.
  • If you do not prefer to coat them in bread crumbs, you can pan fry these straight away.
  • Transfer ½ cup bread crumbs to a separate plate. Set this aside.
  • Make slurry: Add 2 tbsps corn flour to another bowl and mix with 3 to 4 tbsps water. Make a thin mixture. Alternately you can also use a beaten egg.
  • Gently drop each ball in the corn flour mixture or egg and make it moist.
  • Immediately roll it in bread crumbs. Set this aside in a plate. Finish making all the balls.
  • Double bread the cheese balls – Repeat the same steps of dipping in flour mixture and then coating the bread crumbs again.
  • Set aside in a plate. Rest them for 10 mins.

Fry Cheese Balls

  • To a wide deep pan pour oil just enough to half immerse the cheese balls. Heat the oil on a medium flame.
  • Drop a small piece of the potato mixture to check if the oil is hot enough. It has to come up immediately without browning. This is the right temperature.
  • Regulate the flame to medium. Gently slide the balls one by one & do not disturb them for 1 to 2 mins.
  • Gently stir them and fry until golden and crisp.
  • Serve potato cheese balls hot with any dip or sauce.

Bake in oven

  • To bake – Preheat the oven at 200 C ( or 390 F). Grease a wired rack and place it on a tray.
  • Place the cheese balls over the rack and bake them for 15 mins. Adjust the timings as needed.
  • You can pan fry them in 2 batches using 2 to 3 tbsps oil per batch.
  • Some amount of bread crumbs will come off the balls and it is just okay. They will still be good.

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