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Potato Cheese Balls (With Chicken)

Potato cheese balls (with chicken), crispy on the outside and creamy and cheesy inside, are the perfect snack or appetizer for any occasion.

Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr
Servings: 4 servings
Calories: 488 kcal
Course: Appetizer , Snacks
Cuisine: Pakistani

Ingredients

  • 2 large red potatoes (see notes)
  • 2 chicken tenderloins (see notes)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ½ teaspoon red chili powder
  • 1 cup shredded cheddar cheese (see notes)
  • ½ cup flour
  • 2 eggs
  • 1 cup panko breadcrumbs
  • 1 cup cooking oil

Instructions

    Cup of Yum
  1. Boil the potatoes until tender, peel, mash, and cool to room temperature. (see notes)
  2. Cook the chicken tenderloins in 2 cups of water, ½ teaspoon salt, and ½ teaspoon black pepper. Let them cool, then shred. (see notes)
  3. Mix the mashed potatoes, shredded chicken, ½ teaspoon salt, ½ teaspoon black pepper and red chili powder.
  4. Shape the mixture into 12 small, flat patties. Place two tablespoons of cheese in the center of each patty, and wrap the potato and chicken mixture around it to make a round ball.
  5. Set up a breading station and dip each potato ball in flour, followed by beaten eggs and then panko crumbs.
  6. Preheat the cooking oil and fry the potato balls on medium heat in batches of 3-4 until they're a nice golden brown on the outside. (see notes)

Notes

  • Potatoes: I like to use red or yellow potatoes in this recipe, as they bind well. On the other hand, Russet potatoes have a dry and fluffy texture that can make the potato cheese balls fall apart when fried. For best results, don't overcook the potatoes. They are ready as soon as you can insert a knife in without any resistance—about 20 minutes. 
  • Potatoes: I like to use red or yellow potatoes in this recipe, as they bind well. On the other hand, Russet potatoes have a dry and fluffy texture that can make the potato cheese balls fall apart when fried. For best results, don't overcook the potatoes. They are ready as soon as you can insert a knife in without any resistance—about 20 minutes. 
  • Chicken: Poach the chicken for 15-20 minutes. Discard the remaining water, cool to room temperature, and shred as fine as possible to allow smooth potato balls. 
  • Cheese: For a more gooey center, shred a block of cheddar yourself or cut the cheese into small ½-inch cubes to stuff the potato balls.
  • Cheese: For a more gooey center, shred a block of cheddar yourself or cut the cheese into small ½-inch cubes to stuff the potato balls.
  • Frying: Heat a high smoke point oil like canola, sunflower, or peanut to 350 degrees Fahrenheit before frying. I like to use a ChefAlarm by Thermoworks to help me maintain the ideal cooking temperature for all of my frying. Once I add the potato balls to the hot oil, I like to reduce the heat to allow enough time for the cheese to melt.

Nutrition Information

Serving 1serving Calories 488kcal (24%) Carbohydrates 42g (14%) Protein 20g (40%) Fat 27g (42%) Saturated Fat 7g (35%) Polyunsaturated Fat 5g Monounsaturated Fat 12g Trans Fat 0.1g Cholesterol 126mg (42%) Sodium 628mg (26%) Potassium 1015mg (29%) Fiber 4g (16%) Sugar 3g (6%) Vitamin A 498IU (10%) Vitamin C 16mg (18%) Calcium 249mg (25%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 488

% Daily Value*

Serving 1serving
Calories 488kcal 24%
Carbohydrates 42g 14%
Protein 20g 40%
Fat 27g 42%
Saturated Fat 7g 35%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 12g 60%
Trans Fat 0.1g 5%
Cholesterol 126mg 42%
Sodium 628mg 26%
Potassium 1015mg 22%
Fiber 4g 16%
Sugar 3g 6%
Vitamin A 498IU 10%
Vitamin C 16mg 18%
Calcium 249mg 25%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.