Begin by boiling the potatoes with their skins on until they are fork-tender, yet still firm, not mushy. Once cooked, peel the potatoes and mash them thoroughly until smooth, ensuring there are no lumps left.

Add the garlic, dried herbs, cilantro, a pinch of salt, chili flakes, black pepper, and breadcrumbs to the mashed potatoes. Mix everything well until the mixture forms a cohesive ball. It should bind together without being sticky or too dry. Adjust the seasoning as needed after a taste test.

Divide the potato mixture into 8 to 10 equal portions and roll them into balls. Cover them and set aside.

Cut the cheese into 10 equal portions, about 2 to 4-inch cubes. In a small bowl, combine the herbs, chili flakes, black pepper, and allspice. Toss the cheese cubes in this spice mixture and set them aside.

Take one of the potato balls and flatten it into a small patty using your palm. Place a cheese cube in the center of the patty.

Carefully gather the edges of the patty around the cheese, rolling it into a ball. Make sure there are no cracks, and the ball is well-sealed.

On a wide plate, spread 2 tablespoons of corn flour. Roll each cheese ball in the corn flour to coat them evenly.

If you prefer not to coat them in bread crumbs, you can pan-fry these balls directly.

Transfer 1/2 cup of bread crumbs to a separate plate and set aside.

Prepare a slurry by mixing 2 tablespoons of corn flour with 3 to 4 tablespoons of water in a bowl to create a thin mixture. Alternatively, you can use a beaten egg. If baking, the egg option is recommended.

Dip each corn flour-coated cheese ball into the slurry or beaten egg, ensuring they are moistened. Immediately roll them in the bread crumbs to coat.

For extra crispiness, double-coat the cheese balls by repeating the dipping and breading process.

Place the coated cheese balls on a plate and let them rest for 10 minutes before frying.

Heat enough oil in a wide, deep pan to submerge the cheese balls halfway. Heat the oil over medium flame.

To test the oil temperature, drop a small piece of the potato mixture into the oil. It should rise to the surface immediately without browning too quickly, indicating the oil is ready.

Gently slide the cheese balls into the hot oil one by one. Avoid disturbing them for the first 1 to 2 minutes.

Stir gently and fry until the cheese balls are golden brown and crisp on all sides.

Serve the hot potato cheese balls immediately with your choice of dip or sauce.

If opting for a baked version, start by toasting the bread crumbs. Place them in a pan and stir frequently over medium to low heat until they turn light golden. Let them cool and set aside.

Preheat your oven to 200°C (or 390°F). Grease a wire rack and place it on a baking tray.

Arrange the cheese balls on the wire rack and bake for 15 minutes, or until golden and crispy. Adjust the timing if necessary. Alternatively, you can pan fry the cheese balls in two batches using 2 to 3 tablespoons of oil per batch.

Some bread crumbs may come off during baking or frying, but don’t worry—your cheese balls will still turn out delicious.