Potato and Mozzarella Bombs Recipe

Potato and Mozzarella Bombs with Parsley


  • 1 lb. (450 g) baking potatoes, boiled and mashed

  • 6 oz. (180 g) fresh mozzarella, shredded

  • 1/4 cup (15 g) chopped fresh flat-leaf parsley, divided

  • 1/4 teaspoon (0.5 g) freshly ground pepper

  • 2 tablespoons (30 ml) olive oil

  • 1 cup (100 g) breadcrumbs

  • 2 (60 g) whole eggs

  • 1 tablespoon (15 g) Dijon mustard

  • 2 (3 g) garlic cloves, minced

  • salt and freshly ground black pepper

  • olive oil spray
  • Servings: 8 People
  • Category: Vegetable
  • Rating:
  • Nutrition Facts

  • Energy:207 calories
  • Fat:9.6 g
  • Carbohydrates:20.0 g
  • Protein:10.9 g
  • Sodium:274 mg


  • 1. Combine the mashed potatoes, mozzarella, and half of the parsley in a medium bowl. Season with salt and pepper to taste. Mix well. Shape the mixture into 8 small logs. Place in a plate. Cover and refrigerate until firm, about 30 minutes.
  • 2. Place the bread crumbs in a shallow bowl. In another shallow bowl, beat the eggs with garlic and Dijon mustard. Season with salt and pepper.
  • 3. Roll the logs in the bread crumbs, removing excess. Dip the croquettes in the beaten egg mixture to coat, then dredge again in the bread crumb mixture, pressing lightly.
  • 4. Preheat your Air Fryer to 400 F (200 C).
  • 5. Place the prepared mozzarella balls in the cooking basket. Spray with oil. Do not overcrowd to have an equal distribution of heat while it cooks.
  • 6. Cook in the Air Fryer for about 15-20 minutes, or until golden brown.
  • 7. Transfer into a serving dish and sprinkle with remaining chopped parsley.
  • 8. Serve and enjoy.

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