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Potato cheese balls are savory potato spheres with a cheesy surprise at their center. These delectable treats are coated in breadcrumbs, resulting in a satisfying crunch. They are often enjoyed as an appetizer or as a snack alongside a cup of tea.

If you're in search of a scrumptious breakfast option to add some excitement to your mornings, give this simple potato cheese ball recipe a try.

Required Ingredients:

1. 500 grams of potatoes, preferably russet

2. 3-4 tablespoons of breadcrumbs

3. 2 tablespoons of freshly chopped coriander

4. 2 tablespoons of chopped green onions

5. 2 tablespoons of lemon juice

6. ½ tablespoon of red chili powder (adjust according to taste)

7. 1 teaspoon of garlic paste

8. 1 teaspoon of cumin powder

9. ¾ teaspoon of salt (adjust according to taste)

10. 100 grams of cheddar cheese, cut into ½-inch cubes

11. ¼ teaspoon of red chili flakes

12. ¼ teaspoon of dried basil or any other herb

13. ¼ teaspoon of black pepper

14. 2 tablespoons of cornflour

15. 1-2 eggs, as needed

16. ¼ teaspoon of red chili powder

17. ¼ teaspoon of salt

18. 1 tablespoon of water

19. 1 cup of breadcrumbs

20. Cooking oil, for frying

Instructions for Making Potato Cheese Balls:

1. Rinse and cook the potatoes in a large pot with salt.

1. Achieve a smooth consistency by mashing the potatoes thoroughly. (Consult the expert tips provided above the recipe for additional guidance.)

2. Combine all the seasoning ingredients with the mashed potatoes, ensuring thorough mixing.

3. Slice the cheese into cubes and enhance the potato mixture by incorporating red chili, black pepper, and herbs.

4. Create potato balls by shaping the mashed potato mixture, while simultaneously inserting a cube of cheese into each ball. Ensure that the cheese cube is fully enveloped by the potato.

5. Prepare an egg wash by beating eggs with salt, red chili powder, and water. Set aside.

6. Begin the coating process by rolling all the potato balls in cornflour.

7. Subsequently, dip each ball in the prepared egg wash and coat it with breadcrumbs.

8. For an extra layer of coating, repeat the process by dipping each ball back into the egg wash and rolling it in breadcrumbs once more.

9. Place the coated balls in the refrigerator for 30 minutes to allow them to firm up.

To Fry the Potato Cheese Balls

1. On medium heat, deep fry the balls in small batches for 2-3 minutes.

2. Increase the heat and continue frying on high for an additional 1-2 minutes, or until the balls become golden and crispy.

For Freezing

1. Arrange the unfried balls separately on a tray and freeze them for 2 hours.

2. Transfer all the frozen balls to an airtight container or a zip lock bag.

Cook the frozen balls without thawing them on medium heat for at least a month. Keep in mind that frying frozen balls will require additional cooking time.