Spicy potato-and-cheese balls

Spicy potato-and-cheese balls

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  • Makes about 20
  • Easy
  • 20 minutes
  • 20 minutes

"My mom makes a variation of this so often that we have them almost weekly! They are one of my absolute favourite savoury treats and you can play around with the herbs and spices to your preference." - Fatima Saib


  • 3 medium potatoes, boiled
  • ¼ t black mustard seeds
  • 75 g canned corn kernels
  • 4 T coriander, finely chopped
  • 1 cup Cheddar cheese, grated
  • 2 cloves garlic, crushed
  • 2 chillies, finely chopped
  • 1 T lemon juice
  • sea salt and freshly ground black pepper, to taste
  • 5 T cornflour
  • 1 free-range egg
  • 150 g panko breadcrumbs (or regular breadcrumbs)
  • oil, for frying
  • chutney, for serving

Cooking Instructions

1. In a large mixing bowl, combine the potatoes with the mustard seeds, corn, coriander, cheese, garlic, chilli, lemon juice and salt and pepper. If the mixture is too dry and not coming together, add 1 T milk at a time until it comes together.

2. Scoop out 1 T of the mixture and roll into balls using slightly damp hands. Dip the balls into the cornflour, then into the egg and then into the breadcrumbs.

3. Fry for 2 – 3 minutes until golden and crispy. Serve with chutney. Freeze any uncooked balls for another time.

Find more potato recipes here. 

Production: Khanya Mzongwana 
Photograph: Jan Ras
Food assistant: Dani Smith

Fatima Saib Recipe by: Fatima Saib
View all recipes

TASTE’s commercial content editor is a recipe developer and writer with an immense love for Indian food. A self-taught cook, she was drawn into the world of food during her post-graduate studies in English literature, when she started selling cinnamon rolls out of her kitchen.

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