Cheese-Stuffed Mashed Potato Balls Recipe (Non-Fried)
Discover the joy of creating a healthier yet indulgent appetizer with these Cheese-Stuffed Mashed Potato Balls (Non-Fried). Packed with the goodness of grated carrots, seasoned mashed potatoes, and gooey cheese, these golden delights are cooked in a kuzhi paniyaram pan, ensuring a crisp exterior and a cheesy, melt-in-your-mouth center. Perfect for parties, snack time, or as a delightful appetizer, this vegetarian dish is sure to please!
Ingredients
| Ingredient | Quantity |
|---|---|
| Potato (Aloo), boiled and mashed | 1 large |
| Carrot (Gajjar), grated | ½ cup |
| Cheese, grated (any variety) | 1 cup |
| Black Pepper Powder | ¾ teaspoon |
| Garlic Powder | 1 teaspoon |
| Extra Virgin Olive Oil | 2 tablespoons |
| Salt | To taste |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~95 kcal |
| Protein | ~4 g |
| Fat | ~6 g |
| Carbohydrates | ~8 g |
| Fiber | ~1 g |
| Calcium | ~80 mg |
Preparation Details
| Step | Time |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 10 minutes |
| Total Time | 30 minutes |
| Servings | 9 balls |
Cooking Instructions
1. Prepare the Potato Mash
- Begin by boiling the potato until it is tender. Peel and mash it while still warm.
- Add grated carrots to the mashed potatoes and mix thoroughly.
2. Season the Mixture
- Incorporate black pepper powder, garlic powder, and a pinch of salt into the mash.
- Drizzle 1 tablespoon of olive oil and mix until the seasoning is evenly distributed.
3. Prepare the Cheese Filling
- Take the grated cheese of your choice and set it aside. This will form the core of the potato balls.
4. Shape the Potato Balls
- Grease your hands lightly with olive oil to prevent sticking.
- Scoop about 2 tablespoons of the potato mixture and flatten it into a thin disc on your palm.
- Place approximately 2 teaspoons of grated cheese in the center of the disc.
- Fold the edges over the cheese to enclose it completely, forming a smooth ball.
- Repeat this process until all the potato mixture and cheese are used.
5. Cook the Potato Balls
- Heat a kuzhi paniyaram pan over medium heat. Add 3–4 drops of olive oil to each cavity.
- Once the pan is hot, gently place the prepared potato balls into the cavities.
- Reduce the heat to medium-low and sprinkle a few drops of oil over each ball.
- Cook for about 5 minutes or until the bottom is golden and crisp.
6. Flip and Finish
- Carefully flip the balls over using a spoon or skewer, ensuring even cooking on the other side.
- Cook for an additional 4–5 minutes until both sides are crisp and golden.
7. Serve
- Remove the balls from the pan and serve them hot.
- Pair with dips such as Easy Homemade Queso Dip, tangy tomato ketchup, or Homemade Nachos for a deliciously satisfying snack.
Serving Suggestions
- Perfect Pairings: Serve alongside a creamy dip like sour cream or a tangy marinara sauce for added flavor.
- Creative Twists: Experiment with different cheeses such as mozzarella for extra stretchiness or spiced cheese for a zesty kick.
Pro Tips
- Custom Fillings: Add chopped jalapeños or herbs like parsley to the cheese for added flavor.
- Healthier Variations: Substitute regular cheese with low-fat cheese or vegan cheese alternatives for a lighter version.
- Make-Ahead Option: Shape the balls in advance and store them in the refrigerator for up to 24 hours. Cook them fresh when ready to serve.
These Cheese-Stuffed Mashed Potato Balls (Non-Fried) offer a healthier spin on traditional deep-fried snacks without compromising on taste or texture. Crisp on the outside, creamy on the inside, and bursting with cheesy goodness, they’re the ultimate crowd-pleaser for any occasion. Enjoy the rich flavors with your favorite dips, and watch them disappear in no time!
