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Peel and boil the potatoes until tender. Mash them until smooth. Let cool slightly.
In a bowl, mix mashed potatoes with eggs, chopped herbs, salt, garlic powder, pepper, and paprika.
Take a spoonful of the mixture, flatten it in your hand, place a cheese cube in the center, and form into a ball.
Roll each ball in flour, then dip in beaten egg, and finally coat with breadcrumbs.
Heat oil in a deep pan to 170–180°C (340–355°F).
Fry the balls in batches until golden brown, about 3–4 minutes.
Drain on paper towels and serve warm.
Serving and Storage Tips
Serve hot with dipping sauces like ketchup, garlic mayo, or sweet chili.
Best eaten fresh, but can be refrigerated for up to 2 days and reheated in the oven.
Variations
Use mozzarella or gouda instead of cheddar.
Add finely chopped cooked bacon to the potato mixture for extra flavor.
Bake instead of frying for a lighter version (200°C for 20–25 min, turning once).
FAQ
Can I prepare them ahead of time?
Yes, shape and coat the balls, then refrigerate up to 24 hours before frying.
Can they be air-fried?
Yes. Brush with oil and air-fry at 200°C for 12–15 minutes, turning halfway.
Can I freeze them?
Yes. Freeze after shaping and coating. Fry or bake directly from frozen (add a few more minutes).
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