Resep: Potato Cheese Balls Recipe

As a big fan of potato and cheese at the same time, the combination of both is just lovely for me. So, few weeks ago I wrote a recipe for Perkedel, Indonesian style mashed potato fritters. This recipe is even better, well because I added cheese into the dough and filled with mozzarella, it's breaded, and deep fried. Can I name it Perkedel Hybrid? Well, it's really a must try recipe anyway. 

There's an option to put the garlic in or not, I prefer mine without garlic. But if you want it with garlic, it will taste pretty close to Perkedel while I like it cheesy so better to leave the garlic. You can also replace the corned beef with chopped smoked beef. It is important to put the breaded potato balls into the fridge (approximately 15-30 minutes) before frying as you want everything stick together. Deep fry on medium low heat, until golden brown.


  • 4 potatoes, boiled, peeled
  • 50 gr corned beef
  • 1 tbsp flour
  • 50 gr grated cheddar cheese
  • 100 gr mozzarella, cut into cubes
  • 1 clove garlic, pureed (optional)
  • salt and pepper to taste
  • parsley, chopped
  • oil for frying
  • 2 eggs
  • 80 gr flour
  • 100 gr fine bread crumbs
Directions: watch the video

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