Air fryer recipe · Sides
Cheese Balls
Crisp potato and cheese balls with a golden breadcrumb crust.
- 20 minTotal time
- 190°CAir fryer
- 5Serves
- VegetarianDiet
Nutrition per serving
- 205kcal
- 7.9 gprotein
- 26.3 gcarbs
- 7.5 gfat
- 1.8 gfibre
Per serving, about 5 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- potato2 medium, boiled
- cheese100 g
- cornflour2 tbsp
- breadcrumbs1 cup
- green chilli1, chopped
Method
Mash the potato
Mash the boiled potato in a bowl until it is completely smooth with no lumps. Let it cool first, because warm mash goes sticky and any lumps leave weak spots where the balls can crack open in the basket.
Mix the filling
Add the cheese, chopped green chilli and cornflour to the mash and mix into a firm dough. The cornflour soaks up moisture and binds everything, so the balls hold together instead of splitting as the cheese melts.
Shape and chill
Roll the mixture into small even balls and freeze them for 10 minutes. Chilling firms up the dough and the cheese inside, which stops the balls from slumping or leaking once they hit the hot basket.
Coat
Roll each chilled ball in the breadcrumbs until fully and evenly covered, pressing gently so they stick. A complete crumb coat is what turns crisp and golden in the air fryer and seals the cheese inside.
Air fry
Spray the chilled balls lightly with oil, then air fry at 190°C for 12 min, turning once so they brown all over. They are done when the outside is deep golden and crisp and the cheese is soft within.
