School Lunchbox
Yellow Sweet Potato Balls Stuffed with Quail Eggs — A Sweet & Savory Lunchbox Treat Kids Won't Get Tired Of
Prep
20 min
Cook
15 min
Servings
4
Level
Easy
A sweet-savory snack made from steamed yellow sweet potato, wrapped in a crispy coating with a fun quail egg surprise inside. Soft on the outside, savory and bursting on the inside, it's perfect for a school lunchbox that will make kids excited to open their lunch box. Easy to make the night before and still delicious even when cold.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 400 grams yellow sweet potato, steamed & mashed
- 80 grams tapioca flour
- 30 grams medium-protein all-purpose flour
- 2 tbsp granulated sugar
- 1/4 tsp salt
- 10 quail eggs, boiled & peeled
- 50 grams shredded cheddar cheese
- 100 grams coarse breadcrumbs (panko-style)
- 1 chicken egg, beaten for dipping
- 500 ml cooking oil for frying
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👩🍳 Instructions
- 1 Mix the mashed yellow sweet potato with the tapioca flour, all-purpose flour, sugar, and salt in a large bowl. Knead by hand until the dough is smooth and no longer sticky, about 3-5 minutes.
- 2 Take about 30 grams of dough and flatten it in your palm until it forms a small hollow.
- 3 Fill with 1 quail egg and a little shredded cheese, then shape the dough into a ball, making sure the filling is completely sealed with no gaps. Repeat until the dough is used up, yielding about 10 balls.
- 4 Dip each sweet potato ball into the beaten egg, then roll in breadcrumbs until evenly coated. Press gently so the breadcrumbs stick well.
- 5 Heat oil over medium heat (about 160-170°C/320-340°F). Fry the sweet potato balls, turning occasionally, until golden brown and crispy on the outside, about 5-7 minutes per batch.
- 6 Remove and drain on a wire rack or paper towels so excess oil drips off and the texture stays crispy.
- 7 Let cool briefly before placing in the lunchbox so the steam doesn't make the coating soggy.
💡 Tips
• Steam the sweet potato until truly soft so it's easy to mash without lumps.
• Make sure the filling is completely sealed before frying so the quail egg doesn't leak out.
• Can be baked in an air fryer at 180°C (355°F) for 10-12 minutes as a healthier alternative.
• Store the raw, breaded sweet potato balls in the freezer and fry them straight from frozen in the morning without thawing.
📊 Nutrition Facts / serving
195
Calories (kcal)
6 g
Protein
9 g
Fat
22 g
Carbs
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