Indulge in these delectable Cheesy Chicken Potato Balls, the perfect appetizer for iftar. Filled with tender chicken, creamy mozzarella, and seasoned with aromatic spices, these crispy delights offer a burst of flavor with every bite.
*Percent daily values are based on a 2,000 calorie diet, the US national average.
Skill Level Medium | Cook Time 33 min | Servings 6 | Serving Size 2 pieces | Est. Calories 406 per serving |
Carbs 53.6g (19%) | Protein 27.2g (54%) | Fats 15.2g (19%) | Daily Diet 2000 cal (20%) | |
*Percent daily values are based on a 2,000 calorie diet, the US national average.
potatoes
2 piece
boiled and peeled
chicken breast
1 cup
boiled and shredded
green onion
⅓ cup
chopped
mozzarella cheese
1 cup
salt
1 tsp
pepper
1 tsp
keema spice
1 tbsp
cornstarch
1 tbsp
panko bread crumbs
1 cup
eggs
2 piece
beaten
potatoes
2 piece
boiled and peeled
chicken breast
1 cup
boiled and shredded
green onion
⅓ cup
chopped
mozzarella cheese
1 cup
salt
1 tsp
pepper
1 tsp
keema spice
1 tbsp
cornstarch
1 tbsp
panko bread crumbs
1 cup
eggs
2 piece
beaten
Mix the boiled potatoes, shredded chicken breast, chopped green onion, mozzarella cheese, salt, pepper, keema spice, and cornstarch until a paste-like consistency is achieved.
Add panko breadcrumbs to a plate, and beat two eggs in another plate.
Form medium-sized balls out of the chicken mixture, roll them into the egg mixture, then into the panko.
Refrigerate the balls for 15 minutes to let them set.
Fry the balls for 4 minutes on each side until golden brown.
