Crispy, easy potato and cheese balls in the air fryer

Ingredients

• 450 gpotatoes (2 medium)
• 100 gmelting cheese, such as mozzarella, Gouda or Emmental
• 60 ggrated Parmesan
• 2 largeeggs
• to tastesalt
• to tasteblack pepper
• 75 gbreadcrumbs

Instructions

1. 1

   Boil the potatoes

   Boil the potatoes in plenty of water until tender, about 25 minutes. Drain them and leave to cool, then peel and mash with a fork until smooth and free of lumps.

2. 2

   Mix the filling

   Once the mashed potatoes are cool, stir in the chosen cheeses and season with salt and pepper. Add the eggs and mix again until combined.

3. 3

   Shape and coat

   Take walnut-sized portions of the mixture and roll them into balls. Coat each one in breadcrumbs, pressing gently so they adhere.

4. 4

   Air-fry the balls

   Arrange the balls in the air-fryer basket and cook at 180 °C for about 18 minutes, turning them halfway through so they brown evenly.

What are potato and cheese balls?

Potato and cheese balls are small bites made from mashed potato, cheese and a crisp breadcrumb coating. This Mediterranean-inspired version is cooked in an air fryer rather than deep-fried.

The combination works because potato gives the centres a soft, cohesive texture, while the two cheeses bring savoury flavour and a melting quality.

Nutrition and macros by portion

The nutrition label shows one serving as written: 85 calories, 0g protein, 0g carbs, 0g fat.

Potatoes provide most of the carbohydrates, while the cheeses and eggs contribute much of the fat and protein; the breadcrumbs add further carbohydrate. Pair a serving with vegetables or salad for a more balanced plate.

Choosing the cheeses

Melting cheese: mozzarella, Gouda or Emmental are suggested options for the 100 g portion. Choose one that melts readily for a soft centre.

Parmesan: the 60 g of grated Parmesan adds a more savoury note alongside the milder melting cheese.

Getting the potato mixture right

Cook the potatoes until tender, then drain and let them cool before peeling and mashing. A smooth mash without lumps makes it easier to shape evenly sized balls.

Cool mash: add the cheeses and eggs only after the potato has cooled. Mix thoroughly so the ingredients are distributed through the mixture.

Shaping and coating

Walnut-sized portions: keep the balls around the same size so they cook at a similar rate. Roll each portion between your hands, then press the breadcrumbs on lightly.

If the coating is patchy, gently press the crumbs into the surface rather than flattening the ball.

Air-frying and browning

Cook at 180 °C for about 18 minutes, turning the balls halfway through. The turn helps both sides brown more evenly.

Look for a browned breadcrumb coating as the main visual cue. The recipe does not specify a separate preheating step or a precise internal temperature.

Serving ideas

Serve the balls warm as a snack or appetiser, when the cheese centre is at its softest. A fresh salad or raw vegetables can add a crisp contrast to the potato and breadcrumb coating.

If cooking in batches, allow room in the basket for the balls to brown rather than crowding them together.

Recipe notes & tips

• Drain the potatoes thoroughly so the mash is not unnecessarily wet.
• Let the mash cool before mixing in the cheese and eggs.
• Use walnut-sized portions and keep them similar in size.
• Press the breadcrumbs gently onto each ball so the coating stays in place.
• Turn the balls halfway through the 18-minute cooking time for more even browning.
• Cook in batches if needed to avoid crowding the air-fryer basket.

Variations

• Choose mozzarella: use it for a mild, stretchy centre.
• Try Gouda: swap it in for a richer-tasting melt.
• Use Emmental: choose it for a distinctive savoury cheese flavour.
• Season simply: adjust the salt and pepper to suit your taste.
• Serve with salad: add fresh leaves or crunchy vegetables alongside the warm balls.

Common mistakes to avoid

• Mashing warm potatoes: let them cool first so the cheese and eggs can be mixed in as directed.
• Leaving lumps: mash until smooth to make the balls easier to shape.
• Making uneven portions: keep them walnut-sized so they cook more consistently.
• Skipping the halfway turn: turn the balls during cooking to help them brown evenly.
• Crowding the basket: leave space around the balls or cook them in batches.

How to store

Keep cooled leftovers in a covered container in the fridge and use within 3 days. Reheat in the air fryer until hot throughout and the coating is crisp again.

Frequently asked questions