Discover the magic of turning simple, leftover bread slices into irresistible Cheese Bread Balls—a fusion of creamy potato, aromatic herbs, and a gooey cheddar or mozzarella centre. Unlike the usual veggie cheese balls, this recipe cleverly uses bread to bind the spiced potato mixture, ensuring a perfectly crisp exterior with a soft, cheesy core. Whether you’re looking for an easy evening snack or a show-stopping party starter, these bread cheese balls are sure to be a crowd-pleaser. The outer coating of crushed cornflakes guarantees a delicate crunch, while the inside bursts with flavour and melted cheese with every bite. These cheese balls stay firm and golden, thanks to the bread that keeps everything intact during frying and prevents any oiliness.
What sets these Cheese Bread Balls apart is their adaptability and simplicity—you can deep fry or bake them, swap the coating with rava or breadcrumbs, and even freeze them ahead of time. Serve them hot with tangy tomato sauce for the ultimate snack-time treat, or add them as a starter to your next potluck. Pair them with other bread-based appetizers for a delicious party platter that’s sure to impress any guest.
Cheese Bread Balls: Crispy Snack Made with Leftover Bread and Cheesy Potato Filling
Print RecipeIngredients
- 2 potato / aloo, boiled & mashed
- 1 chilli, finely chopped
- ½ tsp ginger paste
- 2 tbsp coriander, finely chopped
- ¼ tsp pepper, crushed
- 1 tsp mixed herbs
- ¼ tsp cumin powder / jeera powder
- ½ tsp salt
- 2 slices bread, white/brown
- 10 cubes cheese, cheddar/mozzarella
- 1 cup corn flakes, crushed
- 2 tbsp corn flour
- 2 tbsp maida / plain flour
- ¼ tsp pepper, crushed
- ¼ tsp salt
- ¼ cup water
Instructions
Combine boiled and mashed potatoes in a large bowl with chili, ginger paste, coriander, pepper, mixed herbs, cumin powder, and salt.
Tear bread slices into small pieces and add to the potato mixture. Mix thoroughly to form a soft, non-sticky dough.
Divide the dough into equal portions, flattening each slightly. Place a piece of cheese in the center and seal well, shaping into smooth balls to ensure the cheese remains enclosed.
In a separate bowl, mix corn flour, plain flour, pepper, salt, and water to form a thin batter. Dip each cheese ball into this batter.
Roll the balls in crushed cornflakes, pressing gently to ensure a uniform, crispy coating all around.
Heat oil in a pan and deep fry the balls in batches, stirring gently, until golden and crisp. Alternatively, bake in a preheated oven at 180°C for 15-18 minutes, turning halfway.
Transfer cooked cheese balls onto kitchen paper to remove excess oil.
Serve hot with tomato sauce for dipping.
Notes
Tips:
For extra crispiness, use finely crushed cornflakes or substitute with breadcrumbs or semolina., Replace bread slices with breadcrumbs if needed to better manage moisture in the potato mixture., Seal the cheese thoroughly within the potato mixture to avoid leakage while frying., To prevent cheese oozing out, freeze the shaped balls for 30 minutes before frying., These cheese balls can be baked as a lighter alternative to deep frying.
No Comments