Cheesy Mashed Potato Shrimp Balls with Tomato Herb Salad are crispy on the outside, creamy and cheesy on the inside, and paired with a refreshing herb and cherry tomato salad tossed in a zesty soy-mustard vinaigrette. These golden bites are perfect as appetizers, light mains, or party snacks. Made with fluffy mashed potatoes, melty cheeses, and tender shrimp, they offer a satisfying crunch followed by irresistible creaminess. Paired with a vibrant salad, this dish is indulgent, balanced, and completely unforgettable.
Preparation Time, Cook Time, Total Time
Preparation Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Yield
Servings: 4–6
Cuisine
Modern Fusion / Comfort Food with Asian-Inspired Accents
Ingredients
For the mashed potato shrimp balls:
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500 g potatoes
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Salt, to taste
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2 bay leaves
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2–3 allspice berries (whole)
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1 tsp butter
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50 ml milk
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40 g mayonnaise
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½ tsp sugar
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1 tsp dried garlic
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35 g mozzarella, shredded
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110 g cheddar cheese, shredded
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110 g corn starch
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250 g shrimp, cooked, peeled, and chopped
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Dill, finely chopped
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Vegetable oil, for frying
For the tomato herb salad:
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100 g mozzarella, cubed or pearl-size
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A handful of mixed greens
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Cherry tomatoes, halved
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30 ml soy sauce
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1–2 tsp French mustard
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1 tsp lemon juice
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2–3 tbsp olive oil
Step-by-Step Cooking Directions
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Boil the potatoes
Peel and chop the potatoes into chunks. Boil in salted water with bay leaves and allspice berries until fork-tender, about 15 minutes. Drain, remove the spices, and mash while still hot. -
Prepare the mashed base
Add milk, butter, sugar, and mayonnaise to the hot mashed potatoes. Stir until smooth and creamy. Season with salt, dried garlic, and dill. -
Add cheese and shrimp
Fold in the shredded mozzarella and cheddar. Gently mix in the chopped shrimp. The mixture should be thick enough to hold shape—chill for 15 minutes if too soft. -
Shape the balls
With moistened hands, scoop out portions and roll into balls. Dust each with corn starch, gently pressing to coat. -
Fry the balls
Heat vegetable oil in a deep skillet or fryer to 180°C (356°F). Fry the balls in batches until golden brown and crispy, about 3–4 minutes per batch. Drain on paper towels. -
Prepare the salad
In a large bowl, combine the cherry tomatoes, mozzarella, and mixed greens. In a separate bowl, whisk together soy sauce, French mustard, lemon juice, and olive oil. Toss the salad gently with the dressing. -
Serve
Plate the crispy shrimp balls alongside the fresh salad. Garnish with extra dill or a drizzle of dressing if desired. Serve hot.
Nutritional Information (Per Serving, Approximate for 6 servings)
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Calories: 410
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Protein: 20g
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Carbohydrates: 28g
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Fat: 25g
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Fiber: 2g
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Sugar: 3g
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Sodium: 720mg
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Calcium: 220mg
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Vitamin A: 8% DV
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Vitamin C: 20% DV
Note: Values may vary based on frying method and portion sizes.
The Origins and Popularity of the Recipe
This dish blends several culinary influences. The idea of mashed potato croquettes has roots in European cuisine, particularly in French and Eastern European kitchens. Shrimp and cheese-stuffed versions elevate the humble croquette into something worthy of fine dining. The accompanying salad, featuring soy sauce and mustard, nods to Asian-inspired dressings popular in modern fusion cooking.
What makes this dish a favorite is its balance: rich, cheesy, crispy balls paired with a refreshing, acidic salad. It’s comforting yet fresh—making it perfect for guests or weeknight indulgence.
Reasons Why You’ll Love This Recipe
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Crispy and cheesy: The exterior is golden and crisp, the inside oozes with cheesy, creamy potato goodness.
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Full of flavor: The combination of garlic, dill, cheddar, and shrimp hits every savory note.
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Perfect pairing: The tangy tomato salad complements the richness of the shrimp balls.
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Make-ahead friendly: You can prep the balls in advance and fry them when ready.
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Crowd-pleasing: Ideal for parties, gatherings, or potlucks.
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Customizable: Change up the cheese or herbs to suit your taste.
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Comfort food with flair: Homey and elevated all at once.
This recipe is the ultimate cozy-yet-classy comfort food.
Health Benefits
Despite being indulgent, this dish includes some solid nutritional value:
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Potatoes: Rich in vitamin C, potassium, and fiber.
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Shrimp: Low in fat, high in protein, and a great source of selenium and vitamin B12.
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Cheese: Offers calcium and protein, great for bones and muscles.
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Dill and garlic: Anti-inflammatory and immune-boosting properties.
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Tomatoes and greens: Provide antioxidants like lycopene and essential vitamins.
To lighten it up, bake instead of fry and use low-fat cheese or sour cream in place of mayonnaise.
Serving Suggestions
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As an appetizer: Serve with toothpicks and dip on the side.
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As a main course: Pair with the tomato herb salad and a glass of chilled white wine.
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On a party platter: Arrange with other finger foods like stuffed mushrooms or mini quiches.
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For brunch: Add poached eggs and roasted asparagus.
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In a bowl: Serve over grains or couscous with extra salad and vinaigrette.
This recipe transitions effortlessly from casual meals to elegant entertaining.
Cooking Tips
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Chill the mixture: Cold mashed potato mix holds shape better when forming balls.
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Double fry for extra crispiness: Fry once lightly, let cool, then fry again until golden.
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Use small shrimp: They mix better with the potatoes and ensure even bites.
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Oil temperature matters: Keep it steady at 180°C (356°F) for best results.
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Don’t overcrowd the pan: This keeps the oil hot and prevents soggy patties.
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Use a slotted spoon: Helps drain oil efficiently when removing from the pan.
With a few simple tricks, you’ll get perfect golden balls every time.
Variations to Try
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Spicy version: Add a chopped chili or a dash of cayenne to the mix.
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Seafood medley: Use a mix of shrimp and crab meat or smoked salmon.
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Vegan twist: Swap shrimp for sautéed mushrooms and use dairy-free cheese and mayo.
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Herb swap: Try parsley, basil, or cilantro instead of dill.
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Baked version: Roll the balls in a light oil spray and bake at 200°C (400°F) for 20 minutes.
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Panko crust: For extra crunch, roll in panko after the starch.
This recipe is flexible and fun — perfect for experimentation.
Conclusion
Cheesy Mashed Potato Shrimp Balls with Tomato Herb Salad deliver everything you want in one dish: creamy, crispy, flavorful comfort food paired with a light, refreshing salad that keeps things balanced. Whether you’re hosting, meal prepping, or treating yourself to something cozy and gourmet, this recipe checks every box.
It’s simple yet impressive, indulgent yet fresh — and absolutely irresistible. Once you try it, you’ll be coming back to this recipe again and again.
Frequently Asked Questions (FAQ)
1. Can I make these shrimp balls ahead of time?
Yes! Shape and chill the balls up to 24 hours in advance. Fry when ready to serve.
2. Can I freeze them?
Yes. Freeze the uncooked balls on a tray, then transfer to a freezer bag. Fry directly from frozen, adding 1–2 minutes to the cooking time.
3. Can I bake them instead of frying?
Absolutely. Bake at 200°C (400°F) for 20–25 minutes, flipping once for even browning.
4. What’s the best cheese to use?
Cheddar gives sharpness, mozzarella gives melt. Use both for best results.
5. Can I use canned shrimp?
Fresh or frozen shrimp are preferred for texture, but drained canned shrimp can work in a pinch.
6. What can I use instead of mayonnaise?
Sour cream, Greek yogurt, or a mix of cream cheese and milk can be good substitutes.
7. How do I keep the balls from falling apart?
Make sure the mixture is well chilled and not too wet. Corn starch helps bind everything.
8. What other dips go well with this?
Garlic aioli, spicy sriracha mayo, or herbed yogurt dip all pair beautifully.
9. Can I use sweet potatoes?
Yes, but reduce or skip the sugar to balance sweetness.
10. How long do leftovers last?
Store in the fridge for up to 3 days. Reheat in the oven or air fryer for best texture.