Cheesy Potato Nuggets

Angelica Ponce
Crispy with a cheesy stuffing, these cheesy potato nuggets are beyond any nuggets your kids have ever eaten! These deep-fried potato nuggets stuffed with drool-worthy Manchego cheese and served with cucumber and carrot sticks are the perfect meal to spoil your little ones. Great for a children’s party, these cheesy potato nuggets won’t disappoint!
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Ingredients
4
Portions
  • 6 potatoes, peeled and cooked, cut into medium-sized cubes
  • 3 tablespoons cornstarch, for the mashed potatoes
  • 2 egg yolks, for the mashed potatoes
  • 1/2 cups breadcrumbs, for the mashed potatoes
  • some salt, for seasoning
  • 2 cups Manchego cheese, cut into small-sized cubes
  • 1 cup wheat flour, for breading
  • 2 eggs, whisked, for breading
  • 2 cups breadcrumbs, for breading
  • some vegetable oil, for frying
  • some ketchup, for serving
  • some crudité, cucumber and carrots, for serving
Preparation
1h
30 mins
Easy
  • In a bowl, place cooked potatoes and season with salt. Mash potatoes into a purée. Add cornstarch, egg yolks, breadcrumbs, and a bit of salt. Using a silicone spatula, mix until a pliable mixture is obtained.
  • Grab a portion of mashed potatoes mixture and form 1.5-inch thick rectangles with your hands. Make a dent in each rectangle and stuff with Manchego cheese. Seal mashed potato mixture tightly around the cheese. Gently press with your hand to shape the rectangle into a nugget. Repeat until all the mixture is used up.
  • Coat potato nuggets with flour, dip in egg wash, and bread with breadcrumbs. In a skillet, fry cheesy potato nuggets over medium-low heat for 6 minutes on both sides. Do not let the oil’s temperature rise up to keep cheesy potato nuggets from turning too crispy. Drain on a paper towel-lined plate.
  • Serve cheesy potato nuggets on a plate with ketchup and crudités on the side.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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