Jalapeno Potato Cheese Balls Recipe With Four Pepper Cheese Dip

Archana Doshi

July 25, 2024

4764 Ratings

Time:Prep: 1h 0m|Cook: 10 M|Total: 1h 10min

Makes:4 Servings

Meal:Appetizer

Cuisine:Continental

Jalapeno Potato Cheese Balls Recipe is a simple recipe made with mashed potatoes, cheese cubes, jalapeno and parsley. The potato cheese mix is made into balls, dunked in an egg mixture and then rolled into bread crumbs. Then these Jalapeno Potato Cheese Balls are pan fried in a paniyaram pan till they are nice and golden brown in colour.

You can use any leftover mashed potato mix as well for making this recipe. It is one of the tastiest and easiest party appetizer you can make as the Jalapeno Potato Cheese Balls can be refrigerated and fried whenever you require.

Serve Jalapeno Potato Cheese Balls as a party appetizer with Four Pepper Cheese Dip and a party meal of Classic Caesar Salad , Pumpkin Stew With Chickpeas and Pistachio & Cranberry Broken Wheat Pilaf.

Try our other similar party appetizer:

Watch video recipe of Jalapeno Potato Cheese Balls Recipe With Four Pepper Cheese Dip

Ingredients

For the Four Pepper Cheese Dip

2 Potatoes (Aloo), mashed & refrigerated

6 Britannia Cheese Cubes, cut into small pieces

4 Garlic, finely chopped

2 Pickled Jalapenos, finely chopped

3 Parsley leaves, finely chopped

2 Whole Eggs, whisked

1 Whole Wheat Bread crumbs

1 Mixed Herbs (Dried)

Salt, to taste

Oil, as required

3 Britannia Cheese Spread - Four Pepper Tango

3 Hung Curd (Greek Yogurt)

2 Parsley leaves, finely chopped

Salt, to taste

Instructions for Jalapeno Potato Cheese Balls Recipe With Four Pepper Cheese Dip

To begin making Jalapeno Potato Cheese Balls Recipe combine the refrigerated mashed potatoes, jalapenos, parsley and salt to taste .

Shape the mix into ping pong size balls. Flatten the balls and add the chopped britannia cheese cubes in the center and then fold to make a ball again.

Refrigerate the Jalapeno Potato Cheese Balls for 30 minutes.

Mix the herbs with the bread crumbs in a plate and keep aside.

After 30 minutes remove the potato cheese balls from the fridge. Dip the chilled Potato Cheese Balls into whisked egg and roll over the herbed bread crumbs. Make all the balls and keep aside.

Now heat a kuzhi paniyaram pan with little oil in each cavity. Place the Jalapeno Potato Cheese Balls in the pan's cavities; drizzle the Jalapeno Potato Cheese Balls with a little oil and pan fry them until golden brown on both sides.

Once done remove the Jalapeno Potato Cheese Balls onto an oil absorbent paper and serve hot.