Description
Cheesy Chicken Stuffed Potato Balls are crispy on the outside and filled with seasoned shredded chicken and melted cheddar cheese inside.
Ingredients
2 large red or yellow potatoes
2 chicken tenderloins
1 teaspoon salt, divided
1 teaspoon black pepper, divided
1/2 teaspoon red chili powder
1 cup shredded cheddar cheese
1/2 cup all-purpose flour
2 large eggs, beaten
1 cup panko breadcrumbs
1 cup neutral cooking oil for frying
Instructions
1. Place the potatoes in a large pot and cover with water. Bring to a boil and cook until fork-tender, about 20 minutes. Drain, peel, and mash until smooth. Let cool completely.
2. In a separate saucepan, add chicken tenderloins and cover with about 2 cups water. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Simmer 15–20 minutes until cooked through. Cool and shred finely.
3. Combine mashed potatoes, shredded chicken, remaining salt, remaining pepper, and red chili powder. Mix evenly.
4. Divide into 12 portions. Flatten each, add 2 tablespoons cheddar in center, wrap and seal into balls.
5. Coat each ball in flour, dip in beaten eggs, then coat with panko breadcrumbs.
6. Heat oil to 350°F. Fry in batches for 3–4 minutes until golden brown and crisp.
7. Remove and drain on paper towels. Serve warm.
Notes
Ensure potatoes are completely cool before shaping.
Seal edges tightly to prevent cheese leakage.
Maintain steady oil temperature for even frying.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Appetizers & Snacks
- Method: Deep Frying
- Cuisine: Pakistani