Cheesy Potato Rice Balls

Servings: 4 people
Cuisine: Fusion
Course: Appetizer
Time: 30 minutes
Rate the Recipe:
Crispy on the outside. Cheesy and creamy on the inside. The Cheesy Potato Rice Balls are a great way to use up leftovers. A kid-friendly snack that is perfect for a mid-day treat or tea-time.


  • 1 cup leftover mashed potatoes
  • 1 1/2 cups leftover boiled rice
  • 2 cubes grated cheese (40gms)
  • 1 tsp salt or to taste
  • 1 tsp Kashmiri red chilli powder
  • 1 tsp cumin powder (jeera)
  • 1 tsp coriander powder (dhania)
  • 1 tsp amchoor (dry mango) powder
  • 4 tbsp cornflour
  • 1 tbsp all-purpose flour
  • 1/2 tsp baking powder
  • 1 cup breadcrumbs for coating
  • Oil for deep frying


  • To begin, in a large bowl, mix together the mashed potatoes, mashed boiled rice, and grated cheese.
  • Add in the dry masalas – salt, Kashmiri red chilli powder, cumin powder, coriander powder, and amchoor powder.
  • Finally, add in the cornflour, all-purpose flour, and baking powder. Mix well.
  • Grease your palms with oil so that the mixture does not stick. Shape it into balls of the desired size.
  • Roll the balls in the breadcrumbs and dust off the excess. Keep aside.
  • Heat oil for deep frying. Add the balls in batches on medium to high heat. Do not overcrowd or the oil will cool down. Deep fry until golden.
  • The Cheesy Potato Rice Balls are ready to serve. Enjoy them with a dip of your choice.

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