These potato cheese balls (with chicken) are the perfect crispy, bite-sized snack for any occasion. Prepared with just a handful of ingredients, this irresistible snack made with a combination of creamy mashed potatoes, shredded chicken, and melted cheese is always a crowd-pleaser.
Crispy fried snacks are prominently featured in Pakistani cuisine. Nothing tastes better with a cup of chai than a pakora recipe (with potatoes), an easy potato samosa recipe, or the perfect shami kabab recipe dipped in a delicious cilantro mint chutney.
This recipe is inspired by my potato cutlet (aloo tikki recipe) and a potato, chicken, and cheese cutlet made by my aunt on my recent trip to Pakistan. Serve these with your favorite dipping sauce for the perfect party appetizer, teatime treat, or a fun kid snack.
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Why you'll love this recipe
- Versatile recipe: This recipe is easy to adapt to your taste. Scroll down to the 'substitutions and variations' section below and learn how to make these spicier, gluten-free, or vegetarian.
- Simple recipe: No specialty ingredients or spices are needed for this recipe. You'll likely have everything you need to make this recipe in your fridge and pantry.
- Mouthwatering snack: Everything about this recipe screams delectable... a crispy exterior and a creamy and flavorful chicken, potato, and gooey cheese interior.
Ingredient notes
- Potatoes: I use red potatoes as they have a creamy texture and bind well, making it easy to shape the potato cheese balls.
- Chicken: I use two poached chicken tenderloins, about 4 ounces of meat, for this recipe.
- Cheese: I love the subtle, creamy, buttery taste and texture of mild cheddar cheese, but read below for other options.
- Spice blend: A simple mixture of salt, black pepper, and red chili powder is sufficient for this recipe.
- Flour: I like to dip the prepared balls in flour to create a dry exterior that allows the egg to stick to it.
- Eggs: The eggs act as a binder for the breadcrumbs and are essential in creating a crispy topping.
- Panko bread crumbs: I find that panko breadcrumbs result in a crispier, less soggy coating than traditional breadcrumbs.
Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.
Substitutions & variations
- Make it gluten-free: To make this recipe gluten-free, dip the balls in cornflour, followed by milk, and then add a second cornflour coating before frying.
- Omit the chicken: If you want a vegetarian version of this recipe, swap the chicken for an extra potato.
- Switch up the cheese: Try this recipe with pepper jack, provolone, or mozzarella if you like that cheese pull.
- Add more flavor: Add some garlic powder, red chili flakes, chopped chives, cilantro, or even jalapenos to add more flavor to this recipe.
Step-by-step instructions
- Step 1: Boil, peel, and mash the potatoes and poach and shred the chicken as per instructions in the recipe card below. Make sure both ingredients are at room temperature before mixing in the spices.
- Step 2: Start shaping the potato cheese balls by making a small patty and placing two tablespoons of the shredded cheese in the center.
- Step 3: Wrap the potato mixture around the cheese, creating a tight seal.
- Step 4: Set up a breading station with flour, beaten eggs, and panko bread crumbs.
- Step 5: Coat each ball in the flour to create a dry surface.
- Step 6: Dip in the beaten eggs.
- Step 7: Coat generously with the panko bread crumbs.
- Step 8: Preheat the cooking oil to 350 degrees Fahrenheit with the help of a ChefAlarm thermometer to help get perfect results. Fry the potato cheese balls at medium-high heat to ensure the cheese melts in the center.
Expert Tips
- Cooking the potatoes: Always place them in cold water that rises two inches above them. Bring the water to a boil, cover, and simmer for 15-20 minutes until you can slide a knife in easily. Overcooking the potatoes can make them mushy, and they won't be able to hold their shape when mashed and shaped.
- Cool the potatoes and chicken: Cooling everything to room temperature will make it easier to work with the ingredients when shaping the balls.
- Mash and shred well: Ensure that the mashed potatoes have no lumps and that the chicken is shredded fine.
- Coat well: Use the three-step process of flour, egg, and panko bread crumbs to prevent breakage and ensure a crispy coating.
- Fry in batches: Adding too many potato cheese balls to the oil at once will cause the temperature to drop, producing soggy results. Never add more than a few at a time.
Recipe FAQS
If you've followed the above instructions but your potato balls are still falling apart, add two tablespoons of cornflour to the mixture to help dry out the excess moisture.
Unfortunately, these potato cheese balls don't freeze well. The potatoes lose their texture due to excess moisture as they defrost and will start to fall apart.
Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven on a baking sheet at 400 degrees Fahrenheit for 20 minutes.
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Other snacks you may like
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Potato Cheese Balls (With Chicken)
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Ingredients
- 2 large red potatoes (see notes)
- 2 chicken tenderloins (see notes)
- 1 tsp salt
- 1 tsp black pepper
- ½ tsp red chili powder
- 1 cup shredded cheddar cheese (see notes)
- ½ cup flour
- 2 eggs
- 1 cup panko breadcrumbs
- 1 cup cooking oil
Instructions
- Boil the potatoes until tender, peel, mash, and cool to room temperature. (see notes)
- Cook the chicken tenderloins in 2 cups of water, ½ teaspoon salt, and ½ teaspoon black pepper. Let them cool, then shred. (see notes)
- Mix the mashed potatoes, shredded chicken, ½ tsp salt, ½ tsp black pepper and red chili powder.
- 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.
- Set up a breading station and dip each potato ball in flour, followed by beaten eggs and then panko crumbs.
- 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)
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