Potato Goat Cheese Balls – A cheesy snack

Potato Goat's Cheese Balls

Potato Goat cheese balls are one of those snacks that you will want to serve at any get together. Or simply at any time!

I recently got to test a package of goat’s cheese from the Dutch brand, Bettine. Now I have a weak spot for cheese and especially soft cheese. So I was happy to play around and come up with some cheesy ideas. ๐Ÿ˜‰

For more info on this particular brand, check out Bettine geitenkaas – het verst van dichtbij

Goat cheese, also known as fromage de chรจvre in French, pairs so well with many things because it has such a mild taste. The cheese comes in different forms and textures. For this particular Potato goat cheese balls recipe, I used a soft log of goat cheese as it melts away easily with the hot potato.

To get a nice mash potato, it is best to use a starchy potato that crumbles easily. In Holland, look for potatoes called “kruimige aardappelen”. These potatoes cooks faster and has a good texture for mash. Peel the potatoes and add it to a pot with approximately 1/3 part water. Boil it for about 10-12 minutes until tender enough to stick a fork in it.

Once the potatoes are cooked, drain the excess water. Allow the potatoes to steam with the lid off for about 5 – 10 minutes before mashing it. Mashing the potatoes while still wet, will result in soggy and moist potato balls.

For more Goat Cheese recipes, check out Cranberry Galette with Goat Cheese & Caramelised Onions

Please note that Galley of Gail was not paid to write this post. Any links or products shared in this post are based on my own opinions.

Potato Goat's Cheese Balls

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Snacks International
By Galley of Gail Serves: 12-15
Prep Time: 15 min Cooking Time: 15 min Total Time: 30 min

Cheesy potato balls that are crispy on the outside and fluffy on the inside!


  • 400g potatoes
  • 1 tbsp butter
  • 100g Bettine Goat's Cheese
  • 10g parsley
  • 5g chilli flakes
  • 5g salt
  • 20g corn starch
  • 3 tbsp dried breadcrumbs
  • 500ml oil



Peel the potatoes, cut in cubes and boil until tender, about 10 -12minutes.


Remove from heat, drain the water and let it steam for 5 - 10 minutes.


Add butter, followed by goat's cheese, parsley, chilli flakes, salt and corn starch.


Stir and mix thoroughly.


Use a tablespoon to scoop from the mixture and roll into balls.


Roll the balls in breadcrumbs to cover completely.


Heat the oil and fry the balls for 5 minutes or until golden brown.


Serve with chilli sauce.


  • 59 Calories
  • 8,2g Carbohydrates
  • 16,7g Fat
  • 0,2g Fiber
  • 11,9g Protein
  • 11,8g Saturated fat
  • 187,5mg Sodium


- The oil should be hot but not boiling. Warm the oil on a medium heat. Using too hot oil will result in balls falling apart. - Ensure to use the proper amount of corn starch. Using too little will result in balls falling apart. Calories excludes oil for frying.

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