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Crispy kadayif exterior with soft mashed potato filling
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Mashed potato kadayif ball (45 g) has 112 calories. That works out to 248 calories per 100 g. It contains 14.3 g of carbs, 2.1 g of protein, 5 g of fat and 1 g of fiber. Its 0.1 mg of B6 covers 6% of the Daily Value. Its glycemic index is 68 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 piece (medium) · 45 g
112
KCAL / 45G
Carbs
14.3g
· 5% DV
Protein
2.1g
· 4% DV
Fat
5g
· 6% DV
Fiber
1g
· 4% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 52% · Protein 8% · Fat 40%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 112 kcal | |
| Total fat | 5 g | 6% |
| Saturated fat | 1.4 g | 7% |
| Trans fat | 0.04 g | |
| Sodium | 140 mg | 6% |
| Total carbohydrate | 14.3 g | 5% |
| Fiber | 1 g | 4% |
| Protein | 2.1 g | 4% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 45 g | 112 kcal |
| 1 piece (small) | 25 g | 62 kcal |
| 1 piece (large) | 70 g | 174 kcal |
| 2 piece (double) | 90 g | 223 kcal |
| 100 g | 100 g | 248 kcal |
| 1 serving (medium) | 120 g | 298 kcal |
| 3 piece (triple) | 135 g | 335 kcal |
| 1 cup (shredded) | 140 g | 347 kcal |
| 1 serving (large) | 180 g | 446 kcal |
Calculated from 248 calories per 100 g.
A mashed potato kadayif ball is a savory bite with soft mashed potato inside and shredded kadayif on the outside. The contrast between its crisp coating and tender filling is its defining feature.
Shape cooled mashed potato into balls, coat each one with shredded kadayif, then cook until the outside is golden and crisp. You can fry them or bake them; chilled potato is easier to handle.
A mashed potato kadayif ball is coated with strands of kadayif, while a potato croquette is usually coated in breadcrumbs. That distinct shredded pastry exterior gives the kadayif ball its characteristic texture.
Use firm, thoroughly cooled mashed potato and press the kadayif strands gently but firmly around each ball. If the filling feels loose, chill it longer or mix in a suitable binder before shaping.
Yes, mashed potato kadayif balls can be cooked in an air fryer. Lightly coat the kadayif with oil and leave space between the balls so hot air can crisp the outside evenly.
Mashed potato kadayif balls can turn soggy if the potato filling is wet, the kadayif is not crisped thoroughly, or the cooked balls are covered while hot. Drain excess moisture from the potatoes and serve them soon after cooking.
A cool yogurt-based dip or a tangy tomato sauce pairs well with mashed potato kadayif balls. Serve the sauce on the side rather than pouring it over the kadayif, so the crisp coating stays crunchy.
Yes, shape and coat mashed potato kadayif balls ahead, then keep them covered in the refrigerator until cooking. Cook them close to serving time; the kadayif coating is crispest when freshly cooked.
Yes, freeze mashed potato kadayif balls after shaping and coating them, preferably before cooking. Once firm, transfer them to an airtight container; cook from frozen or partly frozen so the coating stays intact.
Refrigerate leftover mashed potato kadayif balls in a covered container once they have cooled, and eat them within a few days. Reheat in an oven or air fryer to restore some crispness; a microwave softens the coating.
Vitamins
B6
0.09mg · 5% DV
B1
0.05mg · 4% DV
B3
0.63mg · 4% DV
B5
0.19mg · 4% DV
Minerals
Sodium
140mg · 6% DV
Selenium
2.79µg · 5% DV
Manganese
0.11mg · 5% DV
Phosphorus
32mg · 5% DV
Potassium ⭐
115mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 112 calories in 1 piece (medium) (45 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
A mashed potato kadayif ball pairs a soft potato filling with fine strands of kadayif wrapped around the outside and cooked until crisp. Unlike syrup-soaked kadayif desserts, this is a savoury preparation; the name alone does not point to a specific regional origin.
It is best served warm, when the shell is crunchy and the centre soft. Enjoy it as a snack, a party bite or alongside a simple salad. Though potato-based, it is not especially light: each 100 g provides 11.2 g of fat as well as 31.8 g of carbohydrate. For a lighter plate, keep the portion modest and add fresh vegetables.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.4g
MONOUNSATURATED
1.89g
POLYUNSATURATED
1.03g
Omega 6:3 ratio 47.5:1
Above the ideal 4:1 (47.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.