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No Deep-Fry Cheese Stuffed Mashed Potato Balls

I absolutely love making cheese-stuffed mashed potato balls without deep-frying them. It’s a delicious and indulgent snack that’s perfect for any occasion. The creamy mashed potatoes mixed with gooey melted cheese create a flavorful combination that’s sure to be a hit with everyone. Plus, by baking them instead of frying, you can enjoy a healthier version without compromising on taste.

These potato balls are crispy on the outside and soft on the inside, making them a delightful treat that’s easy to make and even easier to devour. Try out this recipe for a mouthwatering snack that will surely impress your guests!

Tips for Perfecting the Recipe

Choose the Right Potatoes: For mashed potato balls, selecting the right type of potatoes is crucial. Use starchy potatoes like Russets or Yukon Golds for a fluffy and smooth texture. These varieties mash well and blend seamlessly with the other ingredients, ensuring your potato balls are not too dense.

Cooking the Potatoes: Make sure to cook the potatoes thoroughly until they are tender. However, avoid overcooking, as this can lead to waterlogged potatoes, affecting the texture of your mashed potato balls. Drain them well after boiling to remove excess water.

Enhancing Flavor: The base recipe provides a solid foundation, but don’t hesitate to experiment with additional spices and herbs to tailor the flavor to your liking. Consider incorporating finely chopped green onions, chives, or even a pinch of nutmeg for depth.

Cheese Choices: While the recipe suggests using any cheese of your choice, some cheeses melt better and offer more flavor than others. Mozzarella and cheddar are excellent for a gooey center, but you can also explore using gouda or pepper jack for a different taste profile.

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Achieving the Perfect Crunch: The key to a crunchy exterior without deep frying lies in the pan-frying technique. Ensure the Appam pan is adequately heated before adding the balls, and use a high smoke point oil to prevent burning. Turning the balls frequently ensures an even golden crust.

Uniformity is Key: For even cooking and presentation, try to keep the size of the potato balls consistent. Using a cookie scoop or measuring spoon can help in creating uniform balls, ensuring they all cook at the same rate.


1 Medium size Potato
1/2 Cup Carrot, grated
1 Cup Cheese, grated (You may use any kind of your choice)
3/4 Teaspoon Pepper Powder
1 Teaspoon Garlic Powder
2 Tablespoons Olive oil
Salt to taste


Boil and mash the potato.
Add in carrots and mix properly.
Add all the spices like pepper powder, garlic powder along with olive oil and salt. Mix well and keep aside.
Heat the Appam pan.
Grease your palm with a little oil. Take about 2 tablespoons of prepared potato mash and press it on your palm to form a thin disc.
Take about 2 teaspoons of grated cheese and place it in the center of the mashed potato disc. Fold the edges and make a round ball.
Repeat for all the balls.
Check if the pan is well heated by sprinkling some water. The water should sizzle. Now drop in 3-4 drops of olive oil in each cavity of the pan and place all the balls.
Reduce the heat to medium and sprinkle a few drops of oil over each ball.
Let the balls cook on medium heat for about 5 minutes. Flip them over and cook on the other side too. Ensure that both sides are crisp.
Remove them and serve with tomato ketchup or any chutney.

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