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Prepare the Filling:
In a large bowl, mix mashed potatoes, grated cheese, coriander, chili flakes, black pepper, garlic, salt, and cornflour until everything is well combined.
Shape the Balls:
Take a small portion of the mixture and roll it into a ball. Repeat for the rest of the mixture.
Coating:
Mix 2 tbsp all-purpose flour with 2 tbsp water to make a thin slurry.
Dip each ball in the slurry, then roll in breadcrumbs to coat evenly.
Chill (Optional but recommended):
Refrigerate the balls for 15–20 minutes to help them firm up and prevent breaking while frying.
Fry:
Heat oil in a deep pan over medium heat.
Fry the balls until golden brown and crispy, turning occasionally.
Remove and drain on paper towels.
🍽️ Serving Suggestions:
Serve hot with ketchup, mayo, or a spicy dip like sriracha or garlic sauce.
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