How to make chicken potato cheese balls

Ingredients

• 500 g Potatoes (peeled, boiled until tender, then mashed)
• 300 g Chicken Breast (boiled, then shredded)
• 100 g Cheddar Cheese (cut into small cubes for the filling)
• 1 Egg (beaten, for coating)
• 2 Tbsp Cornstarch (first coating)
• 1 cup Bread Crumbs (final coating)
• 0.5 tsp Salt (lightly season the chicken)
• 0.25 tsp Black Pepper (ground, for seasoning)

Instructions

1. Boil Potatoes

   Place the peeled potatoes in a large pot, cover with water, add a pinch of salt and bring to a boil. Cook until the potatoes are fork‑tender, about 12‑15 minutes.

   Time: PT15M

2. Boil Chicken

   While the potatoes are cooking, place the chicken breast in a small pot, cover with water, add a pinch of salt and bring to a boil. Simmer until fully cooked, about 12‑15 minutes.

   Time: PT15M

3. Cool and Mash Potatoes

   Drain the potatoes in a colander and let them cool for 5 minutes. Mash them using a potato masher (or a fork) until smooth. Set aside.

   Time: PT5M

4. Shred and Season Chicken

   Remove the chicken from the pot, let it cool a few minutes, then shred it with two forks. Season with black pepper and a pinch of salt.

   Time: PT5M

5. Combine Mash and Chicken

   In a mixing bowl, combine the mashed potatoes and shredded chicken. Mix gently until evenly incorporated.

   Time: PT5M

6. Form Balls with Cheese Center

   Take a small handful of the mixture, flatten it in your hand, place a cube of cheese in the center, and roll back into a ball about 2‑3 cm in diameter. Repeat until the mixture is used (about 36 balls).

   Time: PT10M

7. First Coat – Cornstarch

   Place the cornstarch in a shallow dish. Roll each ball in the cornstarch, shaking off excess.

   Time: PT2M

8. Second Coat – Egg

   Beat the egg in a separate shallow dish. Dip each cornstarch‑coated ball into the beaten egg, ensuring full coverage.

   Time: PT2M

9. Final Coat – Bread Crumbs

   Place the bread crumbs in another shallow dish. Roll the egg‑coated balls in the breadcrumbs until fully covered. Arrange them on a tray.

   Time: PT3M

10. Fry the Balls

    Heat oil in a deep fryer or large frying pan to 350°F (175°C). Fry the balls in batches, turning gently, until golden brown and the cheese is melted, about 3‑4 minutes per batch.

    Time: PT8M

    Temperature: 350°F

11. Drain and Serve

    Remove the fried balls with a slotted spoon, place on paper towels to drain excess oil, and serve hot with your favorite dipping sauce.

    Time: PT2M

Nutrition Facts

Calories

120

Protein

8 g

Carbohydrates

12 g

Fat

5 g

Fiber

1 g