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Potato balls with cheese

Breakfasts Regional Cuisine of Poland 30 min Medium 19 wyświetleń ~14.66 PLN - (0)
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Description

Potato balls with cheese are a Polish homemade snack/breakfast inspired by the idea of using potatoes as a base for a hearty, crispy dish. Soft, seasoned mashed potatoes shaped into balls, with a liquid or gooey center of melted yellow cheese, breaded and fried to a golden brown. The dish combines the creamy texture of the filling with a crunchy coating, pairing well with sour cream, buttermilk, or a fresh vegetable salad. Perfect for an early spring breakfast or weekend brunch; they can be served with chopped chives for freshness and color.

Ingredients Used

Ingredients (12)

Servings:
4
  • Potatoes 5.3 szt. (~800 g)
  • Chicken egg 1 szt. (~60 g)
  • Wheat flour 100 g
  • Cheese 150 g
  • Butter 20 g
  • Breadcrumbs 100 g
  • Rapeseed oil 60 g
  • 🌿 Przyprawy
  • Salt 0.2 szczypt (~5 g)
  • Black pepper 4 szczypty (~2 g)
  • Nutmeg 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Chives 0.2 pęczków (~15 g)
  • 18% cream 100 ml
💰 Szacowany koszt dania: ~14.66 PLN (3.66 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Cooking potatoes

1

Peel the potatoes and cut them into equal pieces about 3–4 cm on each side, so they cook evenly. Place them in a large pot and cover with cold water so that the water covers the potatoes by 2–3 cm. Add 1/2 teaspoon of salt (about 2.5 g). Bring to a boil over high heat, then reduce the heat and cook for 15–18 minutes from the moment it boils, until the potatoes are tender (insert a knife — it should go in easily).

Ingredients: Salt
Use a large pot with a lid to prevent the water from boiling over. Cutting the potatoes into even pieces reduces cooking time.

Potato dough

2

Drain the potatoes and set aside for 1–2 minutes to steam off (reduce moisture). Transfer to a large bowl. Add butter (20 g) and mash the potatoes with a potato masher or use a ricer — the goal is a smooth puree without lumps. Add egg (60 g), all-purpose flour (100 g), a teaspoon of salt (the rest), black pepper (2 g), and a pinch of nutmeg (1 g). Mix with a wooden spoon or silicone spatula until the mixture is uniform and slightly elastic. The mixture should be firm enough to form balls; if it is too loose, add 10 g of flour at a time until you reach the right consistency.

Ingredients: Butter, Wheat flour, Black pepper, Nutmeg
Use a potato masher or ricer — a blender will give the potatoes a gummy texture. If you don't have a wooden spoon, use a mixer with a dough hook on low speed for 20–30 seconds.

Filling and preparation

3

Grate the cheese on a coarse grater. Divide the grated cheese into 12–16 equal portions of about 10–12 g each (this will allow for uniform balls). You can also prepare pieces of cheese (cubes) measuring ~1x1 cm — it will be easier to achieve a gooey center while frying.

Ingredients: Cheese
Use a grater with large holes or a knife to cut the cheese. If you want a less runny filling, use smaller portions of cheese.

Shaping and breading

4

On a surface dusted with a thin layer of flour, shape the potato mixture into a log with a diameter of 3–4 cm. Tear off a piece of the mixture the size of a golf ball (about 50 g). Flatten it in your hand into a patty, place a portion of cheese in the center, and wrap the mixture around it so that the cheese is completely covered. Roll it in your hands to form a smooth ball. Coat each ball first in flour (if using), then in beaten egg (if you want, you can use an extra egg — but remember the proportions), and finally in breadcrumbs (100 g). Repeat with the remaining portions. If the mixture sticks to your hands, lightly moisten your hands with water or dust them with flour.

Ingredients: Wheat flour, Cheese, Breadcrumbs
Use a tray or a large board to place the formed balls. It’s best to have slightly damp hands — this will prevent sticking. If you don’t want a coating, you can skip the step with the egg and breadcrumbs and fry the balls without coating.

Frying

5

Heat a wide skillet over medium heat and pour in the rapeseed oil (60 g, about 4 tablespoons) — there should be enough oil to well cover the bottom. When the oil is hot (check with a piece of bread crumb — it should sizzle), add the balls in batches, without overcrowding the skillet. Fry for 2–3 minutes on each side, until the coating is golden and crispy. Gently turn with a spatula to avoid damaging the balls. After frying, drain on paper towels.

Ingredients: Rapeseed oil
The best pan is 26–28 cm in diameter. Keep the temperature at medium heat — if the oil starts to smoke, reduce the heat. Fry in batches so that the oil temperature does not drop too much.

Serving

6

Serve the balls immediately after draining. Arrange on a plate, sprinkle with finely chopped chives (optional) and serve with chilled 18% sour cream for dipping. You can add fresh lettuce or slices of radish for contrast.

Ingredients: Chives, 18% cream
It's best to eat them right away — the cheese inside will be the most gooey then. If you prepare them in advance, reheat in the oven at 180°C for 6–8 minutes to regain their crispiness.

Fun Fact

💡

In Poland, potatoes have long been a staple of home cooking; the idea of stuffing and breading potatoes comes from the practical use of leftover mashed potatoes and cheese, transforming a simple ingredient into an impressive snack.

Best for

śniadanie weekendowe brunch przyjęcie dla dzieci

Tips

🍽️ Serving

Serve with sour cream or buttermilk mixed with garlic and dill. Add a colorful salad of lamb's lettuce and radishes to the plate. For a spicy version, add a teaspoon of horseradish or a tablespoon of spicy ketchup to the dip.

🥡 Storage

Store the fried balls in an airtight container in the refrigerator for up to 24 hours. Reheat in the oven at 180°C for 6–10 minutes to regain crispiness. Long-term storage in a fried state is not recommended, as the coating will become soggy.

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