Cheese-Stuffed Crispy Potato Chicken Balls 🥔

Ingredients:

For the filling:
• 2 medium potatoes (about 250g), boiled and mashed
• 150g shredded chicken (about 1 cup, boiled or lightly seasoned)
• 50g mozzarella or cheddar cheese, cut into small cubes (for stuffing)
• 1 green chili, finely chopped (optional)
• 2 tbsp fresh coriander, chopped
• ½ tsp black pepper
• ½ tsp salt (adjust to taste)
• ½ tsp red chili powder (optional)
• ½ tsp garlic powder (or 1 small garlic clove, minced)
• ½ tsp cumin powder
• ¼ tsp turmeric powder
• ½ tsp dried oregano or mixed herbs (optional)

For coating:
• 2 eggs, beaten with a pinch of salt and pepper
• 1 cup breadcrumbs (panko or regular)
• ½ tsp paprika (mix with breadcrumbs for extra flavor)

For frying:
• Oil for deep frying

Instructions:

1. Prepare the filling:
1. In a bowl, combine mashed potatoes and shredded chicken.
2. Add green chili, coriander, black pepper, salt, red chili powder, garlic powder, cumin, turmeric, and oregano.
3. Mix in mayonnaise (optional) for extra softness.
4. Stir everything well until evenly combined.

2. Shape and stuff the balls:
1. Take a small portion of the mixture and flatten it in your palm.
2. Place a small cube of cheese in the center.
3. Carefully wrap the potato mixture around the cheese, sealing it well to form a smooth ball.
4. Repeat for all balls.

3. Coat the balls:
. Dip it into the beaten eggs.
. Coat with breadcrumbs, pressing gently so they stick well.
. Repeat for all the balls.

4. Fry the potato balls:
1. Heat oil in a deep pan over medium heat.
2. Once the oil is hot (175°C or 350°F), fry the balls in batches until golden brown and crispy (about 3-4 minutes per batch).
3. Remove and drain on paper towels.

Serving Suggestions:
• Serve the crispy cheese-stuffed potato chicken balls hot with cheese sauce, ketchup, or chili sauce.
• For a healthier option, bake at 190°C (375°F) for 15-20 minutes or air-fry at 180°C (360°F) for 12-15 minutes.

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