Chicken potato cheese ball

Ingredients

• 300 g Chicken Breast (cooked, shredded)
• 2 medium Potatoes (peeled, boiled until tender, mashed)
• 100 g Cheddar Cheese (sharp, grated)
• 100 g Breadcrumbs (plain panko or regular breadcrumbs)
• 1 large Egg (beaten)
• 2 tbsp Corn Starch (for light coating)
• 0.5 tsp Black Pepper (freshly ground)
• 1 tsp Salt (to taste)
• 2 cups Vegetable Oil (neutral oil for deep frying (e.g., canola))

Instructions

1. Cook the Potatoes

   Place the peeled potatoes in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook until fork‑tender, about 10 minutes.

   Time: PT10M

   Temperature: boiling

2. Poach the Chicken

   Place chicken breasts in a saucepan, cover with water, bring to a gentle simmer and cook for 12 minutes, or until the internal temperature reaches 75°C. Remove, let cool, then shred with two forks.

   Time: PT12M

   Temperature: simmer

3. Mash and Mix

   Drain the potatoes and mash them in the mixing bowl. Add shredded chicken, grated cheddar, black pepper, and salt. Mix until a uniform, slightly sticky dough forms.

   Time: PT5M

4. Shape the Balls

   With damp hands, scoop about 2‑tablespoon portions of the mixture and roll into smooth balls (size of a walnut). Place them on a tray.

   Time: PT5M

5. Prepare Coating Stations

   Set up three shallow bowls: one with corn starch, one with the beaten egg, and one with breadcrumbs.

   Time: PT3M

6. Coat the Balls

   Roll each ball first in corn starch, dip into the beaten egg, then roll in breadcrumbs until fully covered. Place coated balls back on the tray.

   Time: PT5M

7. Heat the Oil

   Pour vegetable oil into the frying pan to a depth of about 2 cm. Heat over medium‑high heat until the oil reaches 180°C (350°F).

   Time: PT5M

   Temperature: 180°C

8. Fry the Balls

   Carefully lower a few coated balls into the hot oil using tongs. Fry for 3‑4 minutes, turning once, until golden brown and crisp.

   Time: PT4M

   Temperature: 180°C

9. Drain and Serve

   Remove the fried balls with tongs and place on paper towels to drain excess oil. Serve hot with your favorite dipping sauce.

   Time: PT2M

Nutrition Facts

Calories

410

Protein

20 g

Carbohydrates

30 g

Fat

20 g

Fiber

2 g

Ingredient Substitutions

• Instead of Chicken Breast: cooked turkey, canned chicken
• Instead of Potatoes: sweet potatoes
• Instead of Cheddar Cheese: mozzarella, gouda
• Instead of Breadcrumbs: crushed crackers, cornflakes
• Instead of Egg: 1 tbsp ground flaxseed + 3 tbsp water (vegan)
• Instead of Corn Starch: all‑purpose flour
• Instead of Black Pepper: white pepper
• Instead of Salt: sea salt
• Instead of Vegetable Oil: peanut oil, sunflower oil

Equipment Needed

• Large Pot
• Saucepan
• Mixing Bowl
• Grater
• Frying Pan or Deep Fryer
• Tongs
• Paper Towels
• Measuring Cups and Spoons
• Kitchen Scale (optional)
• Thermometer (optional) (optional)

Critical Steps — Do Not Skip

• Poach the chicken until fully cooked (75°C internal)
• Maintain oil temperature at 180°C for a crisp, non‑greasy crust
• Coat each ball in corn starch, then egg, then breadcrumbs to ensure adhesion

Chef Tips from the Video

• For extra flavor, add a pinch of smoked paprika or chopped herbs to the mixture
• Use panko breadcrumbs for a lighter, crunchier texture
• Serve with sweet chili sauce or a garlic aioli for dipping

Troubleshooting

Storage

Refrigerator: Store cooked balls in an airtight container for up to 2 days; reheat in a hot oven to restore crispness.

Freezer: Freeze uncooked, coated balls on a tray, then transfer to a zip‑top bag. Cook from frozen, adding 1‑2 extra minutes to frying time.

Room temperature: Do not leave at room temperature for more than 2 hours due to the dairy and meat content.

Make-Ahead Tips

• Prepare the chicken‑potato mixture and shape the balls up to 24 hours ahead; keep covered in the refrigerator
• Coated but unfried balls can be frozen and cooked directly from frozen

Frequently Asked Questions